Elk and Buffalo recipes

Slow Roasted Buffalo Roast with Chipotle Roasted Garlic Jus

by Chef Robert Margolis of Denver

3 lb. Buffalo Roast
3 each Dried Chipotle Peppers
4 cloves of Roasted Garlic
2 lb. each Onions, Carrots, Celery
2 cups Brandy
3 cups water to dilute the Beef Base
4-5 oz Beef Base
White Pepper and Salt

Place the buffalo roast in a roasting pan on top of all the vegetables listed above, except the chipotles and garlic, add the diluted beef base to the roasting pan; place this into a preheated 240 F oven and allow to roast for 2 1/2 hours or until the roast reaches an internal temperature of 125 F. Remove the roast from the oven. Allow it to rest, take the roasting pan and strain off the juice, place the juice in a sauce pot and add the roasted garlic, chipotle peppers, and brandy. Be careful here and flame off the brandy. Allow the pot to simmer (do not break up or chop the chipotles unless you like it REAL hot) at this point allow the sauce to reduce by 1/3, then strain it carefully, carefully removing all the garlic and the chipotle peppers so you have just a light sauce similar to Au Jus. Finish it off with a little salt and white pepper as needed and serve with the buffalo roast and vegetables.

This recipe was a big hit for us at this year’s Best of the West Food Fest in Montrose. Enjoy!!!

Pot Roast

3 to 4 lbs. roast
2 large potatoes
1 rib celery
2 large carrots
1 medium onion

Braise roast in heavy pan. Cube all the vegetables and put them in covered pot along with roast. Bake at 275 for 45 minutes to 1 hour (12-15 minutes per pound). Internal temperature should be 130 to 140.

Black Bean Chili

1 lb. Ground bison or elk
1 16 oz can of black beans in cumin sauce
32 oz canned tomatoes (drained and cut up into bites size chunks)

Brown ground bison or elk in skillet. Before meat is done, mix drained tomatoes and black beans in pot, and cook at medium. When meat is browned, add to tomato/bean pot. Turn heat down to low and let simmer for 1 hour. Serve in bowls over rice and garnish with crackers.

Steaks

Marinade steaks in olive oil with crushed garlic. Place steaks in either in a hot frying pan or on a hot grill. Grill quickly. 1" steaks 3 minutes on first side 2 minutes on second. 1 ½" to 2" steaks increase cooking time by 2 minutes per side.

Meat Loaf

1 lb. Ground bison or elk
1 egg
1 cup oatmeal
½ cup chopped onion
½ cup of steak sauce
chopped parsley

Beat egg with fork in separate bowl. Add egg, oatmeal, onion and ½ steak sauce to ground bison or elk meat in mixing bowl. Mix well by had. Form into loaf shape and put in glass baking dish. Pour rest of steak sauce over the loaf. Bake at 350 for 45 minutes.

Italian Meatballs

Use Italian Sausage. Roll into 1" meatballs. Put 1 tbsp. of Olive oil in frying pan and add meatballs to hot pan. Brown on all sides and then remove meatballs from pan and add them to your favorite spaghetti sauce and simmer for 1 hour. Serve over spaghetti noodles.

Osso Bucco

Cook in either crock pot on low or cast iron covered pot in oven at 250 for a minimum of 4 hours. Before cooking add an inch of liquid to pot. Red wine is best, but any liquid will do. Season with garlic, chopped onions, along with your other favorite seasonings. As an option, you may add other vegetables one hour before finished.

Short Ribs

Cook in either crock pot on low or cast iron covered pot in oven at 250 for a minimum of 4 hours. Before cooking add an inch of liquid to pot. Season with garlic, chopped onions, along with your other favorite seasonings. Last hour, coat meat with barbeque sauce or finish on grill.