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Buffalo
Hunting Time Machine - On The Table By: Bryce M. Towsley |
 The
meat from these big, old bulls is not as succulent and tender as the
cuts from a young meat buffalo. The flavor is outstanding, but the
meat is tough. With one notable exception. The first time I cooked steaks I simply unwrapped them and tossed them on the grill. When we got sick of trying to chew the results I turned mine over to my old dog and he failed as well. We soon discovered that the steaks were best if they are tenderized, beat long and hard with a meat mallet and then marinated for a very long time. The truth is that I gave up and turned most of them into sausage and jerky, both of which were excellent. However, the filets are the exception. I cut them two inches thick, and then marinated them for several hours in Italian salad dressing. Finally I coated them with High Mountain Seasonings Trail Dust, a bit of salt and a little garlic powder. I seared them on a hot grill to seal in the juices and served them bloody rare in the center. I have eaten in some of the best restaurants in the world, but I can’t say I have ever tasted a better piece of meat. |
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