JEAN SKRAK BUFFALO FLANK STEAK MARINADE
1 C. SOY SAUCE
2 C. WATER
2 Tbs. WORCESTERSHIRE SAUCE
½ Tbs. SAGE
2 Tbs. GARLIC SALT
1 Tbs. BLACK PEPPER
3 dashes ANGOSTURA BITTERS
2 dashes TOBASCO SAUCE
½ Tbs. SALT
Mix
ingredients. Pour over flank steak in bowl, cover with saran wrap,
and refrigerate for 24 hours. Cook on fire for 5-7 minutes per
side. Remove from fire when medium rare. Carefully slice
meat WITH THE GRAIN, at a 45 degree angle. Slices should be no
more than 1/4" thick. Place on serving tray in a row like store
bought bacon. Serve quickly because it cools very fast. Stir
fry 1 large sliced mushrooms in virgin olive oil, place on top of flank
steak for a real treat!
JALAPEÑO BUFFALO BURGERS
½ C. SADIE'S CHILI
1 ½ LB. BUFFALO BURGER
¼ C. CHOPPED ONIONS
1 C. JALAPEÑO CHILIES
1 tsp. GARLIC SALT
½ tsp. PEPPER
Combine Sadie's (or Pace style) Salsa to burger, mix well and add
remainder of ingredients. Shape into ¼ lb. patties, and place on
pre-heated grill. Grill 5-8 minutes, depending on wellness desired. (May
also be oven-broiled or pan-fried.) Serve at your next Bar-B-Que!
ENJOY!!!
BUFFALO CAMP POT ROAST
Place a Buffalo Chuck
roast or a Buffalo Sirloin Tip roast on a large sheet of heavy foil.
Sprinkle 1 envelope of dry onion soup mix over the top of meat, then
cover with 1 can cream of mushroom soup, undiluted. Fold foil loosely
over all and bake in oven at 275 temp for 3 to 4 hours. Alternate method
in slow cooker---do not use foil, add 1 cup water, set on lowest setting
for 5 - 6 hours. You will end up with a natural au jus, or will be able
to make gravy, if desired.
HEART HEALTHY BUFFALO STEW
3 lbs. cubed buffalo meat
2-3 teaspoons canola oil
½ teaspoon pepper
½ cup Worcestershire
1 can sliced carrots
10 oz. package frozen peas
3-4 potatoes cubed
1 packet Taco seasoning mix
2 cups canned tomatoes
1 small chopped onion or dried onion
In large heavy skillet, brown buffalo meat, onion, and Worcestershire
sauce evenly in hot oil. Add pepper, tomatoes, and Taco mix. Stir in and
cover all ingredients in water and simmer until meat has been
tenderized. Add all remaining vegetables, heat through, and serve.
Variations in vegetables may be used. Serve with hard rolls, home baked
bread, or corn bread.
