Buffalo Stroganoff

Buffalo Stroganoff
  • 2 pounds buffalo London Broil or Sirloin Steak, trimmed and cut into thin strips
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 10 ounces broth
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • hot cooked noodles
  • minced fresh parsley, for garnish
  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add buffalo and shake until well coated.
  2. In a large skillet, melt butter. Brown meat in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return meat to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
  3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.

Slow Cooker Orange Buffalo

Slow Cooker Orange Buffalo
  • 1 1/2 pounds buffalo round steak, sliced into strips
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 3 tablespoons honey
  • 1/2 cup orange juice
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 6 green onions, sliced
  • 1 small head bok choy, cut in 1-inch chunks
  • White or brown basmati rice for serving, cooked
  1. For best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. This can also be done a few hours in advance. Dump the contents into a slow cooker and add the vegetables on top.
  2. Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Serve over rice with the crock juice.

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.

Tex-Mex Buffalo London Broil with Mango-Lime Salsa

Tex-Mex Buffalo London Broil with Mango-Lime Salsa
  • 1-2 pound London broil
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 2 teaspoon olive oil
  • For Mango-Lime Salsa
  • 2 cups diced fresh mango
  • 3 tablespoon minced white onion
  • 1 jalapeno, seeded and minced
  • 1 clove fresh garlic, grated
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  1. In a small bowl, whisk together the brown sugar, lime juice, cumin, chili powder, and red pepper flakes. Season both sides of the London broil with salt and pepper. Rub the brown sugar mixture all over both sides of the meat (at this point, the meat can be marinated in the refrigerator for up to 24 hours).
  2. Brush the oil all over a stove‑top grill pan, outdoor grill, or griddle and preheat to medium‑high. Add the meat to the hot pan or grill and cook for 7‑8 minutes per side for medium. Remove the meat from the heat and let stand for 10 minutes before slicing crosswise into 1/4 inch thick strips.
  3. Meanwhile, to make the salsa, combine all the ingredients in a medium bowl and toss to combine. Serve the steak slices with the mango salsa spooned over top.

Grilled Flank Steak

Grilled Flank Steak
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1-2 pound Flank steak
  • 1 lime, juiced
  • 1/2 an orange, juiced
  • 1 clove garlic
  • 1 tablespoon of olive oil
  • 1 handful cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 medium onion
  • 1 jalapeno, seeds removed
  1. Place all ingredients, except steak, into a food processor. Pulse until all of the solids are well blended. The marinade will be pretty thick, but you can add some more olive oil if it’s too thick to pour. Marinade steak for 45 minutes or up to 12 hours. A Ziplock bag works very well for marinating by pushing out all of the air.
  2. Turn grill onto a high heat. After steak has marinated for at least 45 minutes, grill for 4-5 minutes on each side.
  3. Cut the steak against the grain at a 45 degree angle into thin slices and serve.


Goat Cheese and Spinach Stuffed Flank Steak

Goat Cheese and Spinach Stuffed Flank Steak
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1-2 pound flank steak butterflied
  • cooking oil
  • 2 cups sliced mushrooms
  • 2 cloves, minced
  • 2 cups baby spinach leaves
  • 2 teaspoons goat cheese crumbles
  • Salt & pepper
  • Kitchen twine
  1. Preheat oven to 375°F. Butterfly the flank steak. In order to do this at home, with the steak lying flat and the long side facing you, use a sharp knife to slice through the meat horizontally being careful to keep the meat in two even halves. You are not going to slice completely through the meat, you want it to open like a book. Once the meat is butterflied season the inside with salt and pepper.
  2. In a large skillet heat two tablespoons of cooking oil. Add the spinach and cook just until it wilts. Remove from heat.
  3. With the steak lying open like a book, layer the spinach and mushrooms, then top with goat cheese.
  4. Gently roll the steak starting at the end closest to you and rolling away. Use the kitchen twine to tie the steak in 1-2 inch intervals. This ensures you won’t lose any stuffing while it cooks.
  5. Over medium-high heat in the same skillet, sear the steak on each side. 5 minutes per side.
  6. Place in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 130°F.


Brined Buffalo Eye of Round

Brined Buffalo Eye of Round
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1.5 pounds buffalo eye of round roast
  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
  1. In a saucepan combine sugar, salt, pepper, ginger, cinnamon, cloves and 1 cup water. Bring to a boil stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water.
  2. Place roast in large zipper-locking bag and add brine. Refrigerate overnight.
  3. Remove roast from bag and discard brine. Preheat oven to 300 degrees F. Place roast on rack and roast for 1 1/2 hours to internal temperature of 130 degrees F for rare or until desired degree of doneness.
  4. Remove roast from oven and let rest 10 minutes. Thinly slice.


Bourbon Marinated Buffalo Eye of Round

Bourbon Marinated Buffalo Eye of Round
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 2-3 pound eye-of-round
  • 1/2 cup cooking oil
  • 1/2 cup bourbon
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  1. Using a shallow glass dish, combine the oil, bourbon, Italian seasoning, onion powder, garlic powder, salt and pepper. Place the meat in the dish and coat with the marinade mixture. Cover and refrigerate overnight.
  2. Preheat oven to 500 degrees F.
  3. Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in roasting pan in preheated oven.
  4. Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
  5. Allow beef to cool, slice thinly, and serve.


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.