BUFFALO MEAT RECIPES

Grilled Bison Tenderloin Tuscan Style

Garlic Butter:
-1 clove garlic minced
-1/4 tsp. salt
-1/4 soft unsalted butter
-1 tbsp. prepared horseradish
-1/4 tsp. fresh lemon juice
-1 tbsp.finely chopped fresh parsley

Steaks:
-(4) 8 to10 oz. bison tenderloin steaks (NY Strip or Ribeye can be used)
-2/3 cup olive oil
-3 tbsp. red wine vinegar
-1/2 tsp. finely chopped garlic
-1/2 tsp. dried oregano
-salt & freshly ground pepper

Rainbow peppers:
-2 each red, yellow, & orange peppers (cored and cut into 8 slices)
-1/4 cup olive oil
-salt & freshly ground pepper

Garlic Butter:
Using a cutting board or mortar, mash garlic and salt together until smooth. Put in a small bowl and mix well with butter, horseradish, lemon juice and parsley. Place on a 12" x 12" piece of plastic wrap and shape into a small log by rolling up the plastic and twisting both ends tightly. Refrigerate until cold.

Steaks:
Place steaks in shallow dish just big enough to hold them in a single layer. Whisk together oil, vinegar, garlic and oregano, then pour over steaks. Marinate for about 1 hour, turning from time to time. Remove from marinade and season well with salt and pepper. Grill steaks over a hot charcoal fire, turning once, until the desired level of doneness is reached.

Rainbow peppers:
Toss peppers in oil; season with salt and pepper. Grill the peppers on a hot grill, turning frequently until slightly charred (about 8-10 minutes).

To assemble:
Arrange rainbow peppers in the center of each of 4 plates and top with steak. Place a thick pat of butter on top of the meat and serve immediately

Try one of these wonderful recipes with some Beech Hill Bison today!