Mother Earth Living

Wild Game: Grilled Buffalo Tenderloin with Root Vegetables Recipe

Buffalo meat contains very little fat, making it a healthy meat alternative.
Recipe Courtesy Chef Jody Denton, Merenda Restaurant, Bend, Oregon
September/October 2006
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Grilled buffalo tenderloin with root vegetables, created by Chef Jody Denton, won the Wild About Game Cook-Off's second-place award.
Photo By Susan Seubert

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Grilled Buffalo Tenderloin with Root Vegetables
Serves 6

Grill buffalo to an internal temperature of no more than 110°F to 120°F, as buffalo meat contains very little fat and will become tough and dry if overcooked.

3 cups apple juice
3/4 cup carrots, peeled and diced into 1/2-inch pieces
3/4 cup parsnips, peeled and diced into 1/2-inch pieces
3/4 cup turnips, peeled and diced into 1/2-inch pieces
2 tablespoons butter
1 teaspoon plus 1 tablespoon fresh thyme, chopped
Salt and pepper to taste
2 cloves garlic
1 tablespoon fresh sage, chopped
2 teaspoons freshly cracked black pepper
1 tablespoon olive oil
6 buffalo tenderloin steaks, 6 to 8 ounces each
6 thin slices nitrate-free smoked bacon

1. Preheat oven to 375°F.

2. In a small saucepot, bring apple juice to a boil and cook until reduced to a syrup. Do not burn.

3.Mix carrots, parsnips and turnips with 1 tablespoon of butter and 1 teaspoon thyme. Season lightly with salt and pepper, and place on a baking sheet or in a cast-iron skillet. Put in the oven for about 30 minutes until vegetables are tender and beginning to brown around the edges.

4.Place cooked vegetables in a nonstick skillet over high heat and add apple syrup. When it comes to a boil, add remaining butter; stir until it melts in completely. Set aside until ready to serve.

5. Mix together garlic, thyme, sage, pepper and olive oil and rub all over steaks. Wrap each steak with one slice of bacon. Season lightly with salt.

6. Grill tenderloins over a medium-hot grill until they reach desired level of doneness. Serve with vegetables.

Buying Buffalo

The National Bison Association’s “Certified American Buffalo” seal assures customers that the meat they’re buying comes from producers who adhere to a USDA-audited program. This guarantees that the meat can be traced to the ranches of origin, and that animals were never given growth hormones or fed low levels of antibiotics or animal byproducts.

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7/4/2014 7:55:26 AM
Yes it is true, that Buffalo is very low fat, & it's also true that it is a great meat alternative... it is also true that Buffalo is a very expensive meat. Where I live(about 1.5 hours East of Chicago IL), Buffalo costs about $10 - $12 per pound. For many people, the cost keeps them from buying it. The taste of Buffalo meat is superb to say the least...the texture is similar to hamburger, but with more meat per pound than what you'll find in the leanest of hamburger. You cook it the same way(I prefer mine cooked without any spices, salt or pepper)...the caloric value is maybe 1/2 of what hamburger is, the fat content..fat? what fat? Seriously, the fat content is THAT low... beef can be almost that low, but the butcher would have to spend HOURS(or days) cutting all the fat out & off the beef....and then he/she still could not possibly get it all... Buffalo has so little fat content, that there is no trimming of fat.none. zilch.... I could on for days tell you all the good things about Buffalo, and they all are true... In my honest opinion, there is only 1 bad thing about Buffalo...the price. other than that, I'd eat Buffalo every day if I could afford it. (ta-tanka is the Sioux Indian word for Buffalo....pronounced Tuh Tonka)

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