Buffalo Cibola Burger

Buffalo Cibola Burger
Ingredients
  • 2 pounds ground buffalo meat or replace some with ground pork or sausage
  • 1/2 diced red onion
  • 3 ounces mushrooms
  • 6 dashes Worcestershire sauce
  • 1 tablespoon Italian Seasoning
  • 1/4-1/2 diced jalapeno, optional
Instructions
  1. Combine all ingredients in a large bowl and mix well.
  2. Grill patties over medium heat for 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. Serve on hamburger buns and condiments.

Buffalo Bacon Cheese Burger

Buffalo Bacon Cheese Burger
Ingredients
  • 2 pounds ground buffalo
  • 3/4 cup barbecue sauce, divided
  • 8 slices bacon, cut up
  • 4 slices American cheese or any cheese you desire
Instructions
  1. Mix ground buffalo and 1/2 cup of the barbecue sauce. Shape into 8 thin patties.
  2. Top 4 of the patties each with 2 bacon slices, 1 tablespoon barbecue sauce , and 1 cheese singles. Top each with a second patty. Press edges of patties together, seal with a fork.
  3. Grill patties over medium heat for 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. Serve on hamburger buns and condiments.

Grilled Flank Steak

Grilled Flank Steak
Author: Cibola Farms Kitchen
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Ingredients
  • 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
Instructions
  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
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Ingredients
  • 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
Instructions
  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
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Ingredients
  • 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
Instructions
  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.

 

Buffalo Cabbage Soup

Buffalo Cabbage Soup
Author: Cibola Farms Kitchen
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Ingredients
  • 1 pound ground buffalo
  • 1 large onion, chopped
  • 2 cups chopped cabbage
  • 1 (16 ounce) can red kidney beans, undrained
  • 8 ounces tomato sauce
  • 15 ounces stewed tomatoes
  • 2-3 cups turkey or chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Cook ground buffalo and onion in a pan over medium high heat until buffalo is browned and crumbled. Transfer meat to a slow cooker.
  2. Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
  3. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
  4. Stir occasionally and add water as desired to maintain the consistency you desire.

 

Bourbon Marinated Buffalo Eye of Round

Bourbon Marinated Buffalo Eye of Round
Author: Cibola Farms Kitchen
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Ingredients
  • 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
Instructions
  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.

 

Buffalo Meatloaf

Buffalo Meatloaf
Author: Cibola Farms Kitchen
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Ingredients
  • 2-3 pounds ground buffalo or combined with some ground pork
  • 6 ounces break crumbs or panko
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 1 1/2 teaspoon kosher salt
  • 1 egg
  • For the glaze:
  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey
Instructions
  1. Heat oven to 325 degrees F.
  2. In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground meat with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. 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.
  4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.