sattie
10-10-2008, 12:25 AM
I got my shipment in today and tried a buffalo ribeye for the first time.
Quick sear in a med/high cast iron with salt and pepper. The ribeye was thinner than I anticipated so that is why I went with the higher heat. Steak was done to a medium ... medium rare.
I could not tell any difference in taste from buffalo or beef. Visual differences was hardly any fat on the cut of meat. When eating it, the flavor was wonderful, although there were some chewy spots.
I have elk sirloins to try yet, a few other cuts of buffalo, and a pheasant that I will be trying sometime down the road.
OH... I got ground venison and buffalo... any ideas folks???
Quick sear in a med/high cast iron with salt and pepper. The ribeye was thinner than I anticipated so that is why I went with the higher heat. Steak was done to a medium ... medium rare.
I could not tell any difference in taste from buffalo or beef. Visual differences was hardly any fat on the cut of meat. When eating it, the flavor was wonderful, although there were some chewy spots.
I have elk sirloins to try yet, a few other cuts of buffalo, and a pheasant that I will be trying sometime down the road.
OH... I got ground venison and buffalo... any ideas folks???