TURKEY CREEK - Water Buffalo
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Hi !
Herein lies cooking lore , suggestions , and water buffalo recipes! Taken from the finest kitchens - (my mom's) & all around the world.
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One
of the real secrets of cooking any lean meat is to rethink how
you prepare - healthy - lean - red meat.
Fat acts as a insulator during cooking - adjust your cooking time for the amount of fat. Water Buffalo being " the leanest of the Lean" needs less cooking ! Allow 1/3 less cooking time !
Remember too -"slow and low" - cook at lower temperatures and further away from the heat .
Suggestions for different cuts:
- Burgers : excellent grilled , broiled or on the range. Lightly rub with olive oil to help prevent drying. Spice as you like !
- Bottom Round - best in stews , pot roast or chili !
- Top Round , Sirloin Tip - oven roast, braise or grill. Try cooking 'wet' in a tasty - wine or other marinade. If roasting - use a meat thermometer. 150 degrees - internal - is juicy and delicious !
- You'll be surprised how fast - "healthy meat" - cooks .
- Steaks should be broiled or grilled - don't forget to sear - to a pink center / medium doneness for ideal - juicy cuts.
Buffalo Recipes
For a healthy alternative :
92% less fat - 67% less cholesterol - 45% fewer calories !
Buffalo Green Bean Casserole
1/2 pound fresh mushrooms, 1 1/2 pounds ground buffalo meat, 3 cans cream of mushroom soup
2 16 oz packages of string beans- fresh or frozen ,1 8oz French fried onions
Mashed potatoes
Slice and sauté the mushrooms in 1 teaspoon butter. Set aside. Sauté the meat in 1 tablespoon olive oil over medium heat only until the meat has lost its red color . Add the undiluted mushroom soup, mushrooms and thawed green beans. Mix lightly and pour into a casserole. Sprinkle top with the French fried onions.
Place mashed potatoes around edge of casserole. Bake for 35 minutes in a 350 degree oven.
CORNED BUFFALO BRISKET WITH HORSERADISH SAUCE
MIX 1/4 CUP OIL, 2 TABLESPOONS VINEGAR AND PICKLING SPICE IN A ZIP LOCK BAG. ADD ONE 3-4# BRISKET AND MARINATE OVERNIGHT.
PLACE BRISKET IN DUTCH OVEN AND COVER WITH HOT WATER. ADD THE FOLLOWING INGREDIENTS. COVER AND SIMMER FOR 3 HOURS. REMOVE MEAT, SLICE AND SERVE WITH THE HORSERADISH SAUCE:
2 TABLESPOONS VINEGAR , 4 WHOLE CLOVES , 2 TABLESPOONS SUGAR , 1 BAY LEAF
2 TEASPOONS SALT , 1 CLOVE GARLIC , 2 STALKS CELERY - SLICED
HORSERADISH SAUCE:
2 TABLESPOONS BUTTER, 1 TABLESPOON PREPARED HORSERADISH -DRAINED
2 TABLESPOONS FLOUR , 1 TEASPOON PREPARED MUSTARD , 1 CUP CHICKEN STOCK , SALT TO TASTE
1/8 TEASPOON NUTMEG , DASH WHITE PEPPER
MELT BUTTER OVER LOW HEAT. STIR IN FLOUR UNTIL WELL BLENDED. COOK FOR A FEW MINUTES OVER LOW HEAT. REMOVE FROM HEAT AND GRADUALLY ADD STOCK. RETURN TO HEAT, BRING TO A BOIL, STIRRING CONSTANTLY. BOIL FOR ONE MINUTE. BLEND IN REMAINING INGREDIENTS.
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