Sunday, October 19, 2008


Part of one, anyway. We got our quarter of a bison yesterday. Or "buffalo," if you prefer. Which I do, as it tends to freak out my East Coast relatives more.

We ordered ours at the farmer's market a couple of weeks ago. "How long will it take?" I asked.

"Well, let's see," said the Buffalo Lady. "Today's Saturday, we butcher on Tuesdays, then the inspector comes on Thursday..." Actually she gave me quite a few details I could have lived without. I shall endeavor to put them out of mind.

I am very excited about my buffalo. I've never had a significant portion of an animal in my freezer before. It makes me feel like I'm living on the frontier, only with electricity and all that stuff. Which makes mine a much nicer frontier than the one Laura Ingalls Wilder lived on.

All of this means we will be eating a lot more red meat this winter than we did last year. I think of last winter as The Winter of the Frozen Salmon Fillets. I think we went a little overboard on them. Wanted to swim upstream after a while.

I am planning to make buffalo vegetable soup, buffalo stew, buffalo pot roast and buffalo sirloin steaks. I will probably lie to visitors and tell them they're eating beef at first. You never know how people will react to the "buffalo" part. My sister always reacts by bursting into song ("Oh give me a home...") I notice she never sings about free-range chicken.

So... anybody know any good buffalo recipes?


Anonymous said...

The burgers at the Native Americans' festivals here are awesome... got a grinder?

bearing said...

Chili. Can't go wrong with chili.

Cupajello said...
This comment has been removed by the author.
Foxfier, formerly Sailorette said...

Because buffallo always tends to be so lean, you might have to add some fat to it-- especially if you make any burgers.

Bacon grease works great, as does olive oil.