Buffalo Lasagna


Buffalo Lasagna
Author: Cibola Kitchen
Prep time:
Cook time:
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  • 1 lb. ground buffalo
  • 1.5 lbs. sausage (Cibola Buffalo & Pork Merguez recommended)
  • 36 ounces tomato sauce
  • 24 ounces tomato paste
  • 15 ounces chopped stewed tomato
  • 4 minced garlic cloves
  • 2 Portobello mushrooms (optional)
  • 2 tsp. sugar
  • 2 tsp. Italian seasoning
  • 2 tsp. salt
  • 1 tsp. pepper
  • 5 eggs
  • 6 tbs. minced fresh parsley
  • 48 ounces cottage cheese (small curd)
  • 16 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 24 ounces shredded mozzarella cheese
  • 1 package lasagna noodles (about 18)
  1. In a large skillet, cook buffalo and sausage (removed from casings) over medium heat until no longer pink. Add the tomato sauce, tomato paste, stewed tomatoes, garlic, sugar and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for one hour, stirring occasionally.
  2. In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
  3. When meat sauce is ready, get a baking dish ready. This can be put into one large dish, or broken up into smaller dishes. Spread a thin layer of the meat sauce in the bottom of the dish. Add one layer of noodles, then ladle meat sauce over the noodles. Apply a layer of cheese mix, topped with mozzarella. Add a layer of the optional mushrooms if desired. Repeat another layering of noodles, meat sauce, cheese sauce and mozzarella. Then top off with a layer of noodles, a thin layer of meat sauce and any remaining mozzarella spread evenly.
  4. Cover and bake at 375 degrees for 50 minutes. Uncover and bake for 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.


Indian Buffalo & Peas Dish


Indian Buffalo & Peas Dish
Author: Cibola Kitchen
Prep time:
Cook time:
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  • Peas
  • 1 lb. black eyed peas
  • 6 strips bacon
  • 1/2 chopped onion
  • 1 can (15 ounce) tomatoes
  • 1 tsp. red pepper flakes
  • Meat
  • 1.5 lbs. ground buffalo meat
  • 1/2 chopped onion
  • 1 cup rice
  • 1 tbs. garam marsala
  • 1/2 tsp. cumin seeds
  1. Cook the peas as per the instructions on the bag, usually takes a couple of hours.
  2. Chop bacon into small pieces and place into a large pot to render. Once mostly rendered, add onions and stir until onions have cooked for a couple of minutes. Add peas with most of liquid reserving some for later. Add tomatoes, pepper flakes and salt to taste. Let simmer for 45 minutes with enough liquid to keep is barely submerged. Add small bits of reserved or water as needed.
  3. Brown meat in a deep fry pan. Once mostly browned, add onions and continue to cook until meat is fully browned and onions have cooked down a bit. Add garam marsala, rice, cumin seeds, salt and pepper and enough water to accommodate the rice cooking instructions. Bring to a boil, reduce heat and simmer as if just aiming to cook the rice, for the rice cooking amount of time. Once rice is cooked, dish is complete.
  4. Service the two items on a plate or in a bowl side-by-side and supply red pepper flakes to the table.


Swedish Meatballs


Swedish Meatballs
Author: Cibola Farms Kitchen
Prep time:
Cook time:
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  • Meatballs
  • 2 Tbsp. butter
  • 1 onion, peeled, grated
  • 2/3 cup milk
  • 4-5 slices of bread, bread cut into pieces (or panko or bread crumbs)
  • 2 eggs
  • 1 pound ground pork
  • 1 pounds ground buffalo
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom (or allspice)
  • 2 teaspoons black pepper
  • Sauce
  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart stock
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Salt
  1. Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.
  2. Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up. Return the pulverized milk soaked bread to the bowl.
  3. Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and buffalo, salt, pepper, nutmeg, and cardamom. Use your hands to mix everything together until well combined.
  4. Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make about 40 meatballs.
  5. Heat 6 Tbsp. of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them.
  6. Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You’ll finish cooking the meatballs in the sauce later.
  7. Once you have removed the meatballs from the pan, drain some of the oil that has accumulated from the pork fat and butter so that you have about 6 tablespoons left in the pan. You’ll use this oil to make the sauce.
  8. To make the sauce, first make the roux. Heat the oil in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream. When the roux has cooked to a nice shade of light brown, slowly add the stock to the roux, stirring as you add the stock. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky. If the sauce is too thick, then add some water or white wine to thin.
  9. Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. Transfer the meatballs to a serving dish to serve. Stir in the sour cream and heavy cream.
  10. Serve over rice or noodles. Traditionally served with some sort of fruit jam compote.


Buffalo Hearty Buffalo Hamburger Soup


Buffalo Hearty Buffalo Hamburger Soup
  • 1 1/2 pounds ground buffalo
  • 1 onion, minced
  • 4 carrots, minced
  • 3 celery ribs, thinly sliced
  • 1/2 cup barley
  • 1 (28 ounce) can diced tomatoes
  • 2 cups water
  • 30 ounces turkey or other broth
  • 1 (11 ounce) can condensed tomato soup
  • 1 bay leaf
  • 1 tablespoon parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • ground black pepper, to taste
  1. Heat a large soup pot over medium-high heat, and crumble in the ground buffalo. Cook and stir until the meat is evenly browned and no longer pink.
  2. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Buffalo Hobo Campfire Stew


Buffalo Hobo Campfire Stew
  • 1 tablespoon of cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped mixed sweet and hot peppers
  • 1/2 cup celery
  • 1 tablespoon minced garlic
  • 1 1/2 pounds ground buffalo
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups turkey or chicken stock
  • 3 (12 ounce) cans original or spicy V-8 or tomato juice
  • 1 (15 ounce) can diced tomatoes
  • 2 large potatoes, peeled and diced
  • 2 cups fresh diced carrots
  • 2 cups corn
  • 2 cups cut green beans
  • Worcestershire sauce
  • 2 dashes of hot sauce
  • 1/4 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  1. In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground buffalo, cook and stir until meat is browned and cooked through. Sprinkle meat with flour; cook and stir for 3 minutes. Add the stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add dash of Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low simmer) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
  2. Hobo stew can be served as is, or spooned over rice or mashed potatoes. Serve with hot cornbread, biscuits or rolls.

Shepherd's Pie

Shepherd’s Pie
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1 egg yolk
  • 2 tablespoons cooking oil
  • 1 cup chopped onions
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground buffalo
  • 1 teaspoon kosher salt
  • Fr eshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1/2 cup turkey or chicken stock
  • 1/2 cup red wine
  • 1/8 teaspoon cinnamon
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and 1/4 teaspoon pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the cooking oil into a saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and cinnamon and stir to combine. Add the buffalo, salt and 1/2 teaspoon pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, stock, red wine, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the buffalo mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Mexican Buffalo Burger

Mexican Buffalo Burger
  • 2 pounds ground buffalo
  • 3 garlic cloves, minced
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp paprika
  • 1 tsp salt
  • cracked black pepper
  • 6 slices of cheese
  • Guacamole
  1. Combine first 11 ingredients in a large bowl and mix well.
  2. Heat a large frying pan and add some oil. Fry a small amount of the burger mixture to check the seasoning. Adjust if necessary.
  3. Form into 6 patties and fry for 2-3 minutes, flip and fry for another 2-3 minutes. Then flip again and fry for 1-2 minutes, flip and fry for another 1-2 minutes or until cooked through to your preference. You can of course do the same thing on a hot grill. After flipping the burger the first time, place a slice of cheese on the patty and allow to melt while the patty is cooking. Serve on hamburger buns with guacamole.

Buffalo Chipotle Burger with Caramelized Red Onions

Buffalo Chipotle Burger with Caramelized Red Onions
  • 2.5 pounds ground buffalo meat
  • 2 tablespoons oil
  • 1 large red onion, halved, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 4 chipotle peppers with adobo sauce from a can, minced
  • 1/4 cup minced fresh cilantro
  • 1 garlic clove, minced
  • 1 tablespoon grated lime zest
  • Generous pinch of salt
  • A few grinds black pepper
  • 8 slices Monterey Jack cheese
  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 15 minutes or until onions are golden brown. Drizzle with vinegar and stir to combine. Remove from heat and keep warm.
  2. Preheat grill to medium-high heat. In a large bowl, combine ground buffalo, chipotle, cilantro, garlic, lime zest, salt, and pepper. Use your hands to mix well and form into 8 patties. Oil the grill grate and grill burgers 2-3 minutes, flip and cook for another 2-3 minutes. Then flip again and cook for 1-2 minutes, flip and cook for another 1-2 minutes or until cooked through to your preference.
  3. Lay slices of cheese over burgers and cook for another 1 or 2 minutes or until burgers are cooked through.

Bison Meatloaf


Buffalo Meatloaf
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
Meatloaf Ingredients
  • 2 pounds ground bison or combined with 1 package pork sausage
  • 2 cups bread crumbs or panko
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried thyme or any other dried herb
  • 1/2 onion, roughly chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1 cup milk
  • 2 eggs
  • 1/2 cup katsup
Gravy Ingredients
  • 32 ounces chicken, bison, beef or turkey stock
  • 4 tablespoons butter
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • Salt & pepper to taste.
  • Arrowroot or other thickener


  1. Heat oven to 350 degrees F.
  2. Put all ingredients into a bowl and smash together with hands thoroughly.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.  Drizzle some katsup over top of the loaf.  Put into the oven for 45 minutes.  Turn the oven up to 425 degrees after 45 minutes and remove as soon as the meatloaf reaches temperature.  Let rest for about 15 minutes.
  4. For gravy:  Boil stock until it reduces to half.  Add all other ingredients except thickener and bring to a simmer for 10-15 minutes.  Add thickener in slow doses until desired thickness.