Recipe - Grilled Buffalo Steaks

6 New york strip buffalo
steaks; 6 to 8 oz. each

RED WINE MARINADE
1 One half cup Fruity olive oil
3 Cloves garlic; minced
One fourth cup Dry red wine
1 teaspoon Ground black pepper

Someone requested how to cook buffalo steaks (having recieved the
christmas gift of some). Yours truely was hunting in the discount cookbood
section of her local bookstore and came across

New Game Cuisine: selected Menus and suggested wines, by Janet Hazen, Wine
notes by Brian st. Pierre. (and it was $5!!!! down from $16.95, I love
sales) On page 117, "Grilled Buffalo Steaks", (goes well with Cabernet
Sauvingnon or red Bordaux) (beef steaks may be substituted)

Place the steaks in a nonaluminum pan and pour the marinade over, turning
to coat each peice evenly. Marinate the steaks for at least 6 hours or
overnight, turning several times. Drain slightly before cooking

Light a fire on an open grill. When the coals are medium hot, place the
steaks on the grill and cook on one side for 2 to 3 minutes, turning the
steaks at a right angle halfway through to make a crosshatch pattern with
the grill grids. Flip the steaks and cook on the second side till the
desired doneness is achieved, preferably mediumrare (1 to 2 minutes)

The amount of time required to cook the steaks depends on the thickness
and size of the meat and the intensity of the coals. Remove from the grill
and let stand for 5 minutes before serving.

Red Wine Marinade: This basic marnade is good for most red meat and more
flaverful wild birds. Use a green or gold colored extra virgin olive oil
for this recipie. Place the oil and garlic in a small bowl. Slowly add the
red wine, whisking all the while with a wire whisk to form an emulsion. Add
the pepper, mis well. Store in a covered container in the refrigerator for
up to 2 weeks. Makes 2One fourth cups.

(oh, in the menu area they also suggest fried potatoes (the recipie has
some coriander, cumin and chili powder in it) and Grilled zucchini with
onions with cilantrojalapeno butter) I'm NOT including these recipies, but
what this tells you is that they suggest some slightly tangy/spicy side
dishes. This is probubly because buffalo has a stronger flavor than beef,
so the side dishes should complement that. Oh, also, buffalo is supposed to
be tougher than beef, so I suggest marinating for a long time, and maybe
even using one of those tenderizing tools on it to break up the fibers.)

JAPLADY@NWU.EDU (REBECCA RADNOR)

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