1 buffalo tongue
1 Tablespoon pickling spices
2 Tablespoon apple cider vinegar
1 medium onion, chopped
salt and pepper as desired
Place 1 buffalo tongue in cooking pot and cover with water. Add the rest of the ingredients. Bring to a boil. Simmer until the outer skin looks blistered and begins to peel, about 2 1/2 to 3 hours. Peel the skin and serve hot, sliced for sandwiches, chopped and made into tacos and more!.
1 buffalo heart, sliced
1 package. stove top dressing
To prepare the beef heart for cooking, cut away all the fat, connective tissue, valves, etc. It will be obvious by sight what’s good to eat and what’s not. You want clean dense muscle only. Cut the heart into slices. Prepare dressing according to instruction. In crock-pot, place layers of dressing and sliced heart. Season to taste. Cook 6 hours on low.
Anita Shaver l Direct Design, Inc.
6 pieces of bison femur bones cut lengthwise 4-5 inches long
1 package polenta sliced about 1/4 inch thick (3 pieces per bone)
Olive oil for browning polenta
Ingredients Southwest Style Salad
2 packed cups of micro or baby greens
2 green onions, minced
1/2 teaspoon lime zest
1 garlic clove, minced
2 Tablespoons chopped cilantro
1 small jalapeño pepper, seeds removed and minced-more if you like it hot
1 1/2 tablespoons fresh lime juice
1 Tablespoon white wine vinegar
2 Tablespoons avocado oil
Salt and freshly ground black pepper
Make the salad first by combining the first six salad ingredients in a bowl and toss to mix. Combine the avocado oil, lime juice and vinegar in a separate bowl and whisk. Drizzle the liquid mixture over the salad and gently toss to coat. Season to taste with salt and pepper. Refrigerate until marrow bones are done.
Preheat oven to 450 degrees. Season bones liberally with salt, place cut side up in a baking pan and cook until marrow is soft and has started to separate from the bone, 15 to 20 minutes. (Stop before marrow begins to run). While bones roast, brown the polenta rounds in a pan with small amount of olive oil.
To serve, place the bones and polenta on a platter and put the salad in in a bowl. Use a butter knife to scoop out the marrow, spread on polenta then top with salad and enjoy.
Mark Miller l Coyote Café, Santa Fe, NM
Food Photography l Jason McConathy
Recipe Styling l Cook Street School of Fine Cooking – Denver, CO
4 buffalo short ribs (about 1 lb. each)
salt and freshly ground pepper
2 Tablespoons vegetable oil
1 lb. carrots, peeled
2 large white onions, quartered
4 large cloves garlic
3 bay leaves
1 cup tomatoes, chopped
2 cups beef stock
2 12-ounce bottles of dark beer
1 small dried chile, such as arbol or cayenne
1 ounce dried mushrooms, chopped
1 Tablespoons puréed chipotles in adobo
4 large pitted prunes
1 1/2 Tablespoons tomato paste
8 ounces small fresh mushrooms
Preheat the oven to 375°. Season the ribs with salt and pepper and brown them evenly in the oil in a flameproof casserole or ovenproof sauté pan over medium heat, 4 to 5 minutes on each side.
When dark golden brown, add the carrots, onions, garlic, bay leaves, tomatoes, beef stock, and one bottle of beer, mixing well. Cover tightly and place in the oven for 2 hours. Make sure the lid is on tight and liquids do not evaporate. After braising for 2 hours, remove from the oven, take the ribs out of the stock, and let the juices run through a sieve into a bowl. Discard the cooked vegetables. Skim the fat off the surface of the braising juices and return juices to the pan.
Return the ribs to the pan and add the chile, dried mushrooms, puréed chipotles, prunes, tomato paste, fresh mushrooms, and the remaining bottle of beer. Place the pan on top of the stove over very low heat with the lid on tight. Cook for 1 hour. Skim the fat off the surface of the rib sauce before serving. Serve 1 buffalo rib over the polenta. Spoon the sauce on top. You can also refrigerate the dish; it will keep for up to 3 days.
INGREDIENTS Sage Polenta
2 cups water or chicken stock
1 tsp. salt
3/4 cup stone-ground cornmeal or high-quality polenta
2 Tbs. heavy cream
6 Tbs. unsalted butter
2 Tbs. freshly grated Parmesan cheese
1 Tbs. fresh sage, chopped
DIRECTIONS FOR SAGE POLENTA
Bring the water to a strong simmer in a heavy saucepan over high heat and add salt. Add the cornmeal in a steady stream, incorporating with a whisk to prevent lumps. Reduce the heat and stir with a wooden spoon. Cook the polenta, stirring for 8 to 10 minutes until a thick porridge forms. Add the heavy cream, butter, cheese, and sage and stir to incorporate.
Homemade bone broth is delicious, economical and incredibly healthy (unlike what you find in the grocery store). It is made from left over bones. When buying bison in bulk you will have plenty of bones. Bison bones can also be purchase at specialty meat markets. Once you’ve made your broth, freeze it in 2 to 4 cup containers. Then you can be used in any recipe calling for broth, as a base for sauces and soups or simply drink a warm cup regularly. Bison Bone Broth has amazing health benefits. The gelatin in bone broth helps seal holes in intestines. This can help with chronic diarrhea, constipation, and even some food intolerances. Bone broth protect your joints- better than taking glucosamine supplements. Bone broth is packed with collagen, commonly used in beauty treatments. Get Better Sleep- glycine in bone broth promotes better sleep and improves memory. Bone marrow’s high concentration of minerals help promote immune system health. Calcium, phosphorus and magnesium in bone broth are the foundation for strong bones.