Buffalo cooking sugestions.

rpo242

My wifes cousin bagged a Bison on a hunt and gave her some
of the meat. We have eaten it before and it is very good.

question is,'what is the best way to cook the hump meat?'

Any Bison chefs here with a pointer or two.

She looked on the 'net but didn't find much.

Thanks
rpo242

You can't miss fast enough.

n/a

http://www.buffalogroves.com/recipes.html

http://tarboxbuffalo.com/buffalo_recipes.htm

http://www.angelfire.com/ct/deerwhorns/narecipes.html

http://www.greatlakesbuffalo.com/recipes.html

excellent site below.
http://www.newwestfoods.com/Recipes/01BuffaloRecipes.htm

this one has buffalo chili as one of their recipes
http://www.thebuffalohunter.com/Recipes/buffalo_recipes_and_cooking_tips.htm

very good site.
http://www.exoticmeats.com/recipes.html

http://www.broadleafgame.com/recipes/recibufind.html

http://www.storesonline.com/site/436181/page/138618

another very good site.
http://www.osgrow.com/Recipe_Pages/recipes_buffalo_sub_page.htm






Lil' Stinker's Opinion

Buffler

Checkout the NMLRA website, www.nmlra.org If it's
Blackpowder,they can help!! BE SAFE!! Buffler

rpo242

Thanks BR

A couple of those sites look interesting.

They don't say anything about 'Humps' though.

She did find the one about chili. Sounds good.


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DIRTYRAT

Ya mean they don't make "Buffalo Helper"....[:o)]. Had a roast given to me once, Cooked it in the oven with potatoes,carrots,celery...as I would a beef roast. It was fine.

"I AM MY OWN WORST ENEMY"

plains scout

Buffalo is very lean meat. The worst thing you can do is over cook it. Don't know about the hump, but it was tongue and the hump that the buffalo hunters and Indians liked (right next to the liver).

searcher5

Not sure about the Hump, either. I've cooked several buffalo roasts in a smoker. Rub it down with your favorite herbs & spices. I used cayenne pepper, garlic, salt, black pepper, sage, thyme & rosemary. Wrap it up in tin foil, smoke about 3-5 hours. Uncover for the last 1-1-1/2 hours. Serve with wild rice. I have a friend that raises buffalo. I'll ask him about the hump recipes.

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When I do good, I feel good; when I do bad, I feel bad, and that is my religion.
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rpo242

The wife fried up some backstrap for dinner tonight. MMMMM
good.[^][^]

plains scout
That is what we understand and was wondering if someone knew about
how to fix the hump.

searcher5
If you would, we would appreciate it very much.
You could either post here or email through my profile.
I check in here every day, even if I don't say much.[8)][:I]

It looks lean enough to treat it like Elk and shouldn't get
in trouble.

rpo242

DIRTYRAT
I've seen spotted owl helper at a few gunshows [:D][;)] but no

buffalo helper.[;)]

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griz

rpo242...we have been eating bison almost exclusively for the past 5-6 years. Cook the hump meat just like you would your favorite beef pot roast. We like ours cooked slow and low (250 degree oven for about 6-7 hours in a heavy cast iron dutch oven). All the cookbooks and recipes say not to overcook buffalo, which is fine for steaks and other tender cuts, but not for roasts. The only other method might be as kabobs on the grill. Sorta imitates the hump meat on a stick like the mountain men used to cook it.

Best,
Griz



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Old times are past, old days done; But the Law runs true, O little son!
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rpo242

Thanks griz

It seems the consensus is cook slow.

We'll give it a try.

You cant miss fast enough.

searcher5

rpo242- I e-mailed my friend who raises buffalo, and this was his reply:

Dan,

A buffalo hump roast may be cooked in the same way you would cook any other bison roast. I have heard some bison producers refer to it as another chuck roast but I prefer to think of it as another tenderloin due to its location on the buffalo. For best results it is recommended to cook a roast at low heat for a long period of time. The most acclaimed method is to double wrap the roast tightly in foil or other type of oven wrap to keep the moisture within the roast while baking. Place the roast in a large baking dish with about 1 inch of water (or cooking liquid of your choosing) in the bottom of the dish. Season to your taste but do not season with salt until roast is done baking(this will aid in keeping the moisture in the meat until served up for eating). Place wrapped roast in 200 degree oven, maintain liquid level in bottom of dish and cook until meat reaches your desired degree of doneness. This usually takes 8 to 12 hours depending on how done you like your meat. You may use a meat thermometer to determine core temperature of the roast but refrain from any unnecessary piercing of the roast with any cooking utensil, as this will allow the natural juices to flow from meat and may make for a dry roast. The general idea is to cook the meat in a high humidity and low heat atmosphere, keeping it tightly wrapped in some type of foil or other baking sheeting to keep the natural juices with-in the roast.

Hump roasts are usually harvested from a buffalo with some age on it(30 months or older). Cooking the meat at longer periods in the lower temperature range is usually a good idea for cuts coming from older animals. This cooking method helps break down the connective tissue that matures in older animals and makes for a more tender and moist cooked product.

If baking is not a preferred method of cooking for your friend, he/she can smoke it or apply heat in any other way as long as he goes the low heat/long period of time method of applying the heat.

Who is your friend and where did he/she get the hump roast? A hump roast is an unusual cut of meat. Most meat processors don't have experience in harvesting this cut of meat.

Hope this helps.

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May Peace, Love, Joy and Wonder be with you and yours this holiday season and always.

Ed

Proud member of the NRA

When I do good, I feel good; when I do bad, I feel bad, and that is my religion.
Abraham Lincoln

If I had only known, I would have been a locksmith.
Albert Einstein

rpo242

searcher5

Thanks for the information. Sounds like a slow cooker or a baking bag would work OK. Will give it a try.


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timbroman

I don't know how I missed this earlier, but allow me to inject a tip or two. While I admittedly have absolutely zero experience with anything to do with buffalo (other than liking their little barbecued wings) I agree with the posters that noted the perils of overcooking, to the point of dryness, the generally lean meat of wild game.

I avoid baking roasts - whether of deer or beef - in ovens, in bags, in foil, etc. Instead, I have found it remarkably easy and predictably tasty to cook such roasts on the stovetop, over low heat, in a covered (that's with a fitted lid) cast iron or Magnalite type pot, using liberal amounts of liquid after searing or browning the well-seasoned roast on all sides. The liquid consists of enough water to deglaze the pot bottom of the roast searing, a little oil from the frying/searing step, broth (chicken or beef), wine, whatever your preference. Add to this covered pot a generous amount of quartered onions, potatoes, turnips, carrots, garlic - any or all of these depending on your taste. You will certainly not hurt the roast cooking it this way and if it has been properly seen to from the field to the kitchen the pot roast will be delicious on the first tasting and only be better when reheated the next day.

timbroman@aol.com<BR>