I really have buffalo meat cooking fever :-)
Living in Tulsa,OK it is easy to get, delicious+no fat!!
Any other buffalo meat lovers out there?

thanks, Larry

I was recently introduced to Bison this month when I moved a friend to SD,
and loved it! Unfortunately, I haven't found any since I returned home (MA).

T. L. Hicks

"T. L. Hicks" > wrote in message >.. .
> I was recently introduced to Bison this month when I moved a friend to SD,
> and loved it! Unfortunately, I haven't found any since I returned home (MA).
>
> T. L. Hicks

BUFFALO Pizza Burgers

makes 8 servings
Hamburgers - 2 lbs buffalo made into 5 patties
Mozarella Cheese - 4 ounces (8 c)
Pepperoni slices - 3 ounces (4 c)
Pizza sauce: (makes about 1 cup)
3 tbsp tomato paste (14 carbs)
3tab Italian seasoning (1 carb)
1tab onion powder,+ garlic powder
1/4 tsp each pepper, lite salt
Hamburgers:
2 lbs of buffaloburger
3 tab Italian seasoning
3 TB worcestshire sauce
1/2 tsp each lite salt and pepper

Mix all ingred in meat,but cheese,pizza.sauce,+pepperoni
Make the patties, fry 5min per side on med heat and top with 2 TB of
pizza sauce then 1 ounce of cheese and 1 ounce of pepperoni slices.
Broil for a few mins till cheese melts and pepperoni is crispy on the
edges. Yum yum!

Skillet Pizza Burgers
Recipe By :JoAnna M. Lund
5 Points Per Serving

16 ounces ground 90% lean turkey or beef
6 tablespoons dried fine bread crumbs
1/2 cup finely chopped onion
1/8 teaspoon black pepper
1 1/2 teaspoon Italian seasoning
1/4 cup Heinz Light Harvest Ketchup
3 (3/4 oz) slices Kraft reduced-fat mozzarella cheese
6 lettuce leaves
1 medium-sized fresh tomato -- cut into 6 slices
6 reduced-calorie hamburger buns

"Pizza burgers were always a favorite of my boys when they were
growing up, so when I asked them to taste this healthy version of
their childhood treat, I held my breath for a moment. Phew! They
absolutely loved it--and I bet your kids will too!"
1. In large bowl, combine meat, bread crumbs, onion, black pepper,
Italian seasoning & ketchup. Mix well to combine. Using a 1/3 cup
measuring cup as a guide, form into 6 patties. Arrange patties in a
large skillet sprayed with olive oil-flavored cooking spray. Brown for
4 to 5 minutes on each side or until cooked to desired doneness. Cut
mozzarella cheese slices in half. Place 1 piece of cheese on each
patty and continue cooking for 1 minute or until cheese melts. For
each sandwich, place a lettuce leaf & a tomato slice on bun bottom,
arrange meat patty over tomato, and place bun top over meat. Freezes
well.
Yield: "6 burgers"
Serving size (1 burger)
According to the cookbook: Per serving: 257 Cal, 9g Fat, 20g Pro, 24g
Carb, 359mg Sod, 91mg Calc, 2g Fib Healthy Exchanges: 2 1/2 Protein, 1
1/3 Bread, 1/3 Vegetable 10 Opt. Cal. Diabetic Exchanges: 2 Meat, 1
1/2 Starch/Carbohydrate Weight Watcher Points: 5
Source: "Penny-Pinching Main Dishes Cookbook, page 138" Copyright:
"Healthy Exchanges, Inc., 1998

"T. L. Hicks" > wrote in message >.. .
> I was recently introduced to Bison this month when I moved a friend to SD,
> and loved it! Unfortunately, I haven't found any since I returned home (MA).
>
> T. L. Hicks

BUFFALO Pizza Burgers

makes 8 servings
Hamburgers - 2 lbs buffalo made into 5 patties
Mozarella Cheese - 4 ounces (8 c)
Pepperoni slices - 3 ounces (4 c)
Pizza sauce: (makes about 1 cup)
3 tbsp tomato paste (14 carbs)
3tab Italian seasoning (1 carb)
1tab onion powder,+ garlic powder
1/4 tsp each pepper, lite salt
Hamburgers:
2 lbs of buffaloburger
3 tab Italian seasoning
3 TB worcestshire sauce
1/2 tsp each lite salt and pepper

Mix all ingred in meat,but cheese,pizza.sauce,+pepperoni
Make the patties, fry 5min per side on med heat and top with 2 TB of
pizza sauce then 1 ounce of cheese and 1 ounce of pepperoni slices.
Broil for a few mins till cheese melts and pepperoni is crispy on the
edges. Yum yum!

Skillet Pizza Burgers
Recipe By :JoAnna M. Lund
5 Points Per Serving

16 ounces ground 90% lean turkey or beef
6 tablespoons dried fine bread crumbs
1/2 cup finely chopped onion
1/8 teaspoon black pepper
1 1/2 teaspoon Italian seasoning
1/4 cup Heinz Light Harvest Ketchup
3 (3/4 oz) slices Kraft reduced-fat mozzarella cheese
6 lettuce leaves
1 medium-sized fresh tomato -- cut into 6 slices
6 reduced-calorie hamburger buns

"Pizza burgers were always a favorite of my boys when they were
growing up, so when I asked them to taste this healthy version of
their childhood treat, I held my breath for a moment. Phew! They
absolutely loved it--and I bet your kids will too!"
1. In large bowl, combine meat, bread crumbs, onion, black pepper,
Italian seasoning & ketchup. Mix well to combine. Using a 1/3 cup
measuring cup as a guide, form into 6 patties. Arrange patties in a
large skillet sprayed with olive oil-flavored cooking spray. Brown for
4 to 5 minutes on each side or until cooked to desired doneness. Cut
mozzarella cheese slices in half. Place 1 piece of cheese on each
patty and continue cooking for 1 minute or until cheese melts. For
each sandwich, place a lettuce leaf & a tomato slice on bun bottom,
arrange meat patty over tomato, and place bun top over meat. Freezes
well.
larry z

Thanks for the recipes, but they don't do me much good until I can find some
buffalo meat around here. :-(

>
>Thanks for the recipes, but they don't do me much good until I can find some
>buffalo meat around here. :-(
>

No problem. Just take beef, remove all the fat, then let it sit outside in the
open for a few days, or place it in your refrigerator without covering it for a
few weeks. You won't be able to tell the difference.

Andy Smith

ASmith1946 extrapolated from data available...

>>
>>Thanks for the recipes, but they don't do me much good until I can
>>find some buffalo meat around here. :-(
>>
>
> No problem. Just take beef, remove all the fat, then let it sit
> outside in the open for a few days, or place it in your refrigerator
> without covering it for a few weeks. You won't be able to tell the
> difference.
>
Buffalo's really not that bad, but there's a critical problem with raising
buffler....when the wind sets in from the North, the buffler head South,
and yo'everyday three strand/cedar post barbed wire fence ain't goona slow
them big sumbitches down. The amount/type/strength of fencing and handling
equipment need to pasture and handle buffalo adds substantially to their
cost. Then there's time and conversion factors. Today's beef cattle can
be shipped off to the lot and fattened for market quickly and with a
moderate amount of feed in a pounds in/pounds out basis.

Buffalo grow to a different equation. I wouldn't pass up a "Chateaubriand
of Bison", but that tenderloin is gonna cost a lot more than prime, up
there in the range with Kobe beef....

Just as with the ostrich and emu crap, there's a limit to what folks will
pay - and that damn emu tastes like dry sawdust anyway.

TMO

>> Thanks for the recipes, but they don't do me much good until I can
>> find some buffalo meat around here. :-(
> No problem. Just take beef, remove all the fat, then let it sit outside
> in the open for a few days, or place it in your refrigerator without
> covering it for a few weeks. You won't be able to tell the difference.

There are, I think, a few surviving mediaeval recipes for aurochs.
Does the same technique work?

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The Maine Buffalo Co distributes meat through The Yellowfront grocery
stores in Wiscasset & Damariscotta, Maine. I've bought it from the
Wiscasset store (2.5 hrs north of Boston, on rt 1) & it was terrific. I
missed your post where you stated your location but coastal Maine is
beautiful this time of year & is worth a visit anyway :-)