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Buffalo Chili Recipe | Buffalo with Red and Green Peppers Chinese Style | Our Favorite Meatloaf | Buffalo Marinade | Buffalo Roast

Buffalo meat can be interchanged with beef in any recipe. However, since it has no marbling or fat, it has to be cooked a little differently - “slow and low”. It tastes best rare to medium rare. Here are a few pointers:

Broiling - When oven broiling buffalo meat move your rack down a notch from where you’d place it for beef. Then check and turn your steak a few minutes sooner than you normally would.

Roasting - If you normally roast beef at 325 degrees, roast buffalo at 275 degrees. Plan on the roast being done in the same amount of time a beef roast of comparable size would be when cooked at the usual temperature. If using a meat thermometer, cook to the same internal temperature you would beef.

Ground Buffalo - Buffalo burger contains little fat, so be sure to cook at a lower temperature to prevent scorching. With burger, what you see raw is going to be about what you will get when it’s cooked, as the meat does not shrink up in cooking.

(adapted from the National Bison Association)

1 pound ground buffalo
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped bell pepper
2-3 tablespoons chili powder
2 teaspoons cocoa powder
2 teaspoons salt
1 teaspoon dried leaf oregano, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 cans (14.5 oz ea.) diced tomatoes and juice
2 cans (8 oz. ea.) tomato sauce
1 can (15 oz.) small pinto beans, rinsed and drained
1 can (15 oz.) white or black beans, rinsed & drained
1 can (7 oz.) diced green chilies
1 can (11 oz.) corn niblets

Coat surface of large pan with non-stick cooking spray. Saute buffalo for 3 minutes, stirring to crumble. Add onion and garlic, saute 5 minutes. Mix in bell pepper, chili powder, cocoa powder, salt, oregano, cinnamon, cumin, black pepper, allspice and cook 2 minutes. Add tomatoes, tomato sauce, beans, chilies, corn & water. Stir to blend and simmer for 45-60 minutes. Serve with condiments - shredded cheese, chopped green onion, sliced black olives, sour cream, tortilla chips.

Serves 8.
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(adapted from Pierre Franey’s 60-Minute Gourmet)

1 pound filet, sirloin or other buffalo steak
2 tablespoons cornstarch
2 tablespoons soy sauce
1/4 teaspoon red hot pepper flakes
2 tablespoons corn or vegetable oil

1 cup corn or vegetable oil less 2 tablespoons
2 medium size sweet red peppers
2 medium size green peppers
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste

1. Slice meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the marinade ingredients. Blend well and let stand 15 minutes.

2. Core and remove the seeds from the red and green peppers. Cut

peppers into thin strips about 1 1/2 inches long. 3. Heat remaining oil in a wok or large skillet. When the oil is moderately hot add the meat and cook, stirring, about 20 seconds until separated. Meat should still be pink. Remove from heat and drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.

4. Wipe out the wok or skillet and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions, and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt. Add the buffalo and stir until just heated through, being careful to not cook any more. Serve immediately over rice.
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1 tablespoon salad oil
1 celery stalk, chopped
1 small onion, chopped
1 pound ground buffalo
1 large egg
1 cup fresh bread crumbs (2 slices whole wheat bread)
1/8 cup milk
1 tablespoon prepared white horseradish
¾ teaspoon salt
¼ cup Chili sauce
For topping -
1 tablespoon spicy brown mustard
¼ cup Chili sauce

1. In 10" skillet over medium heat, in hot salad oil, cook celery and onion until tender, about 5 minutes.

2. Preheat oven to 350 degrees. In large bowl, mix ground buffalo, egg, bread crumbs, milk, horseradish, salt, chili sauce, and cooked onion mixture. Form into a loaf and place in non stick loaf pan (about 5 x 9). Bake meat loaf 45 minutes.

3. In small bowl, mix mustard and remaining chili sauce. Spread mixture over top of loaf; bake 15 minutes longer.

Makes 4 main-dish servings.
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3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
¼ cup olive oil
¼ cup soy sauce
¼ cup red wine
Salt and pepper to taste.

Mix all ingredients together and pour over steaks. Allow to marinate at least 15 minutes before grilling.
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3 - 5 lb. buffalo roast (frozen)
1 can condensed mushroom soup
1 package dried onion soup mix
1 cup red wine
1/4 cup soy sauce
Salt & pepper

Wrap all ingredients tightly in aluminum foil and place in roasting pan. Roast at 300-325 degrees for about 4 – 5 hours.
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