Rich Buffalo Stock from Bison Shank

1.   Heat ½ tablespoon oil in a large soup kettle or Dutch Oven over medium-high heat; brown meat, making sure not to overcrowd the pan, and adding additional oil to the pan if necessary.  Remove kettle contents and set aside.  Add red wine to empty kettle cook until reduced to a syrup, 1 to 2 minutes.  Returned browned bones, meat and onion to kettle.  Reduce heat to low, then cover and sweat meat and onion until they have released about ¾ cup dark, very intensely flavored liquid, about 20 minutes.  Increase heat to medium-high, add 2 quarts water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender, 1½ to 2 hours.

2.   Strain broth, discard bones and onion, and set meat aside, reserving half of the meat for other use.  (At this point, broth and remaining meat that will be used in soup can be cooled to room temperature and covered and refrigerated up to 5 days.)  Let broth stand until fat rises to the top; skim and discard fat.  When the meat is cool enough to handle, shred into bite-sized pieces for use in soup recipe.

Buffalo Kabobs

This recipe won grand prize at the Little Dixie Fall Festival in Moberly, Missouri 

• ½ envelope Lipton Onion Soup Mix
• 2 Tbsp. Sugar
• ½ cup Ketchup
• ½ cup Salad Oil
• ¼ cup Vinegar
• 1 Tbsp. Prepared Mustard
• ¼ tsp. Salt
• Dash of Hot Sauce
• ½ cup Water
• 1 ½ lb. Seven Thunder Bison Sirloin Steak, cut into cubes

 Mix the first eight ingredients; and add water.  Bring to a boil and simmer for 20 minutes.  Can be done in the microwave at 50% power for 10 minutes, stirring occasionally, cool and add meat.  Refrigerate overnight.  Can use any vegetables you want -- onions, green/red peppers, mushrooms, tomatoes, squash, etc.  Soak wooden skewers in water prior to adding vegetables and meat.  Add vegetables and meat to skewer, alternating vegetables and meat.  Grill on hot grill for 4 to 5 minutes on each side.

Ginger-Sesame Buffalo Cabbage Salad with Asian Vinaigrette

Asian Vinaigrette

Grind seeds in spice grinder until fine.  In small bowl, combine remaining ingredients except meat.  Whisk in ground seeds to blend.  Cut buffalo meat lengthwise into 1 to 1 ½ inch wide strips.  Then cut each stip against the grain into thin slices.  It is easier to cut meat into strips while meat is partially frozen.  Place meat in large reclosable plastic bag.  Add marianade; seal bag and turn to coat meat.  Cover and refrigerate for 2 to 3 hours, turning occasionally. 

Serve over Cabbage Salad with Asian Vinaigrette.

Cabbage Salad with Asian Vinaigrette

• 6 cups shredded napa cabbage
• ½ cup vegetable oil
• ¼ cup Kikkoman Teriyaki Sauce
• 1 Tbsp minced fresh ginger
• ¼ cup unseasoned rice vinegar
• 1 Tbsp Asian sesame oil

 Place cabbage in large bowl.  Combine all remaining ingredients in small bowl; whisk to blend.  Drizzle over cabbage and toss to coat.