Canku Ota


(Many Paths)


An Online Newsletter Celebrating Native America


January 27, 2001 - Issue 28






Pot Roast of Buffalo

1 Young buffalo rump roast (about 5 1/2 - 6 lbs.)
1/4 lb. Chilled fat salt pork larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 T Flour
2 c Beef stock or strong bouillon
1 T Tomato paste
2 T Flour dissolved in: 3 T Cold marinade
Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.


Grilled Buffalo Sirloin Steaks

4 pounds Buffalo -- Steaks (sirloin)

Make sure grill is extremely HOT. Place steaks over hot coals and cook for 3 Minutes on one side then turn over and finish cooking for about 5 Minutes.


Buffalo Chili

1/4 cup Sunflower Oil
6 pounds Ground Buffalo Meat
1/2 cup Flour
3 cups Water
1/4 cup Minced Garlic
3/4 cup Green Bell Pepper
3/4 cup Red Bell Pepper
1/2 cup Green Chili Peppers
3/4 cup Jalapeno Peppers
5 cups Tomato Sauce
3 Diced Onions
1/2 cup Beef Broth
1/2 cup Paprika
1/2 cup Chili Powder
6 tablespoons Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
4 teaspoons Salt
2 tablespoons Oregano
2 teaspoons Dried Chilies


Sauté Buffalo meat, sunflower oil and flour together until meat is cooked.
Add remaining ingredients and simmer for 1 hour.



1 lb. Ground buffalo
1/4 ts Pepper
1 ts Worcestershire sauce
4 ts Ketchup
1 ts Salt
1 ts Mustard
2 ts Horseradish

The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicing that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. (Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.)


Buffalo Chip Cookies

1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 - Eggs, beaten
1 tsp. Vanilla
1 c Oatmeal
2 c Flour
1 tsp. Baking powder
1 pkg. Chocolate chips
1 c Nuts, chopped
1 c Cornflakes


Preheat oven to 350 deg. F.
Mix all ingredients and place spoonfuls on cookie sheet.
Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.




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Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.


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