The Buffalo Cookbook
Wednesday, June 30 2010 @ 12:14 PM PDT
Hancock House Publishers combines two of your favorite topics, Western History and Cooking, to bring you a taste of the real Western Historic cooking while at the same time giving you a cookbook that will help keep you healthy.
The Buffalo Cookbook is 152 pages packed with dishes that range from Low-salt Buffalo Jerky through Bison, Beans, and Brew, and on to Bordeaux Roast Bison. The illustrations are flavored with period and native settings and fit right in with the theme of our latest set of historic books.
A sampling of the recipes:
and loads more - over 50 different dishes with 32 photos and 16 illustrations
Each recipe includes a chart showing calories per serving and a breakdown of protein, carbohydrate and total fat as well as fat by type, cholesterol, sodium and iron content.
FOR THE ROAST
3-4 pounds boneless bison/buffalo shoulder
FOR THE CRANBERRY PICKLE
1 bag (2 cups) fresh cranberries
3/4 cup *cranberry wine vinegar
1/2 cup plus 1 tablespoon sugar (to be used later)
2 teaspoons mustard seed
1/2 teaspoon cumin seed
1 teaspoon ground fenugreek
2—3 teaspoons chopped dried red chilies
3 large garlic cloves, peeled and minced
1/2 teaspoon ginger root, peeled and minced
FOR PREPARING THE MEAT
Preheat the oven to 275 degrees.
Place the roast hi a glass container and add the red wine. Let the meat marinade for 4—6 hours.
Let the roast come to room temperature. Remove the meat from the marinade and pat dry. Lightly spray the roast with no-stick cooking spray, sprinkle with salt and fresh ground black pepper to taste.
Place the roast on a rack in a shallow pan. Insert a meat thermometer into the thickest part of the roast (or keep an instant read thermometer handy to check internal temperature), cover tightly with foil and place it in the oven. When the meat is 10 degrees below desired temperature (135—145), remove the foil for the last few minutes to brown the roast. Remove the roast from the oven and let it stand 8-10 minutes before slicing. Do not overcook this meat—it should remain in the rare to medium-rare range.
Prepare the cranberry pickle while the roast is cooking.
FOR THE CRANBERRY PICKLE
Cut all of the cranberries in half (not through the stem), and place hi a colander. To remove the cranberry seeds, place the colander over a sink and shake it until most of the cranberry seeds have fallen through the holes. Wash the halved berries thoroughly.
In a medium saucepan, add the vinegar, 1/2 cup sugar, mustard seed, cumin seed, fenugreek, and dried chilies. Bring the mixture to a boil and cook an additional 3 minutes.
Add the raw cranberries, garlic, and minced ginger. Turn the heat on low and cook gently for 3-5 minutes. Add the remaining sugar and mix until the sugar is dissolved. Do not overcook the cranberries—leave crisp!
Remove from the heat. Cool down and serve the cranberry pickle with the roast.