IMO (and I enjoy cooking) the two most important factors affecting taste are: 1) how the meat is cared for prior to cooking 2) how the meat is cooked.
Had venison round steak slow cooked in gravy, wild mushrooms, onion and garlic from a not so young buck last night. Mmmmm..Ummmm!
I think the water Buff is really tuff. Just like any old bull. The American Bison seemed close to what commercial beef is like, but with way less fat. If you want to hunt for meat, shoot a young animal. Those trophies look so good on the wall, but you pay for the trophy when you eat the meat. Makes excellent hamburger though. I shot a 2,700 lb American Bison and I ate and gave away meat for a whole year! The rib eyes were gone first. Then, I used the hamburger to make Texas Chilli for all my hunters after the morning hunt on the camp fire. Everyone loved it, and then I would disclose it was Buffalo. They sell it here in the grocery store as it's much healthier than commercial beef but they have a hefty price tag per lb.
All Antelope is very good for the table. I ate it every day in South Africa. Then I shot a blackbuck antelope here and had it made into beef sticks or slim Jims and they were awesome. Backstrap always separate for frying or roll ups. Had to lock the freezer from the kids and grandkids.
Recipe for roll ups:
Thin sliced back strap pieces
sliced jalapenos or serrano peppers fresh not pickled. ( get mild if wanted)
Strip bacon slices
( option: cheese)
Take a piece of meat and add pepper and cheese if desired
roll the meat around the pepper and wrap a slice of bacon around it.
Hold together with a toothpick or two
Add to the hot grill of a pit and turn when 1st side is nicely grilled. You don't want to flip and cook more than once.
10 minutes before taking off the grill, smear some sauce on the roll ups.
Serve as appetizer or while sitting drinking beer or best, while dove hunting.
These are the kind of things you can eat all day, cold or warm, so make plenty. I like to use one whole side of a backstrap from a deer. Sliced thin.
I like to cook them when I'm grilling dove breast with the same recipe.
NOTE: If not watching the sodium in your diet, you can marinate them in Kikkoman Teriaki sauce
for that extra awesome flavor.
Well then here's my recipe for Buffalo or Beef or Venison Chilli
A few pounds of ground meat
(If using venison, you need some fat so can use bacon chunks or strips or lard
cooking before browning the meat. Other wise, can be done with the other meats.)
At least a half an onion
Minced garlic @ good tablespoon
One good fresh pepper
Sautee the aliums and diced pepper first, with a dash of oil or bacon grease, olive oil, etc. then add the meat.
When meat is browned, first add a palm of flour and mix well, then add enough water to cover the meat in the pan.
Can fry then add to a larger pan or crock pot. If I'm cooking on a campfire, I use a deep heavy pan and that's all.
Add a palm of Chilli powder
Add a palm of ground Comino (Cumin)
Add a palm of salt more or less to taste.
Add a large can of tomatoes or use a few fresh tomatoes
Add a large can of tomatoe sauce.
Cook for at least an hour. If you want to add beans, do it last. If I cheat with the beans, I only use Husband pleasin' Ranch style beans. Not too good with pork and beans.
ate water buffalo in vietnam and it was tougher than a boot. also it was shot up pretty bad as well. an m60 does a great job popping them in head but sometimes you have to take a different shot and olf maw deuce is the what you call the ultimate water buffalo gun lol
i am sure if cooked right it will taste okay and i am sure someone has a reciepe for you. if your asking about bison that is a different critter. great eating and worth the effort to take down
Had only one wild meat that I couldn't get to pass the taste test: 26 lb wild 'breeder tom". Cooked his 'ham' in a crock pot for 24 hrs (no kidding) before throwing it away. Still tough & smelled like ham from a boar pig. BAD, if you never smelled one. Made the breast into ground up jerky. Passible.
Oh, I take that back. The bear my hunting buddy shot over a 'garbage pile' -actually crawling with maggots-challenged my mental image of edible food, so I balked at eating it. (I know, I know pigs eat s---).
the toughness of water buffalo is the PRIME reason i suggested a crockpot ---never saw one of those in Nam.
(some OLD WT bucks tend to be REALLY tough too. those tend to be converted to breakfast sausage, burgers and/or chili at our place.)
fwiw, i once shot a big wild tom turkey, cooked same & he was tougher than shoe-leather, despite my best effort. (didn't taste too grand either. i've wondered what he had been eating. perhaps PINE mast???)
Pass me dem turtles, cher.... I will cook dat an iss gon' be so good you wanna slap your granmaw..
we cook it in a sauce piquante with tomatoes, and lots of onions bell pepper and garlic and cook it a long time with a giant one or a rather short time with a small one..
you gotta take em out of the shell and strip out some tendons and stuff LOL
we eat everything down here and make it good... you gotta add a lotta wine (for the cook) and more for the guests and .. it is all good.. trust me I am a cajun...
Shrimp ettouffee and shrimp bisque like they serve at Isle of Capri Casino. The cook is much better in Shreveport than Lake Charles. I love it all though.
I need to learn a good home made roux for Gumbo too.
GG,I can`t give you the exact amounts of oil and flour, but use about 1cup oil,heat oil in a medium black iron skillet til hot. Add flour a couple tbs at a time til the mixture is not runny, stirring constantly You will need to turn the stove heat down and stir the mixture constantly to prevent burning. Cook and stir til the mixture is a medium chocolate color. Remove the skillet from the burner and continue to stir til the mixture is cool enough that it does not burn from the heat contained in the skillet. May take a couple times to get it right, but is really simple. I like to add my onions, parsley,green onions,garlic and bellpeppers when I turn my heat off. This helps to cool the mixture down,and it smells sooooo good.
Thanks. I got that part, but there should be seasonings I thought. That's the same way I make gravy for fried back strap. I see parsley, I use te dried is that not good? Is there a MUST do or have ingredient?
I can't get the season right for mudbugs either. I need a GOOD seasoning lesson, I'm sure. I eat 'em in LA and they're awesome. I cook them, and yuk!