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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: markb@Solbourne.COM (Mark W. Bradley)
Date: Thu, 5 Sep 1991 19:47:56 GMT
Subject: MEAT: Buffalo recipes
Summary: orig. subject: buffalo & bounced mail
Archive-Name: recipes/meat/buffalo
Keywords: recipe meat buffalo
Followup-To: rec.food.cooking
Organization: Solbourne Computer Systems
Approved: aem@mthvax.cs.miami.edu
It is incredibly lean, and so as with much wild game, it is often
suggested that it be wrapped w/ bacon or salt pork before cooking OR
mixed with some fatty meat, such as ground pork. Many wild game
cookbooks reference use of a 'larding needle'. I would not do ground
buffalo at all unless mixed w/ some fat or ground pork.
On the other hand, medallions of these types of beast are just
wonderful if seared in a hot pan with butter or oil, a wine or port
used to lift the stuck bits, and then reduced with a roux and milk
cream to yield a wonderful sauce to which the browned medallions may be
added and rewarmed (a warming oven is better than reheating in sauce,
as the sauce can be used then to enhance the presentation.) Served w/
mushrooms and fruit such as dates and/or cranberries/lignonberries or
other tart fruit is very nice. Add wild rice and steamed asparagus for
a nice meal.
You might want to try very thin patties of buffalo and do as above,
tho, and then I would retract last sentence, 1st paragraph. :{)
markb