Friday, December 23, 2005


Bison Steak With Wild Rice Dressing

1 cup wild rice, uncooked
2 cups water
1 tsp. salt
1 lb. ground buffalo
1/2 cup onions, finely chopped
1/2 cup mushrooms, sliced
5 tbsp. oil
6 slices french bread, crusts removed and cubed
1 cup hot beef stock or bouillon
1/4 tsp. sage
freshly ground pepper
6 buffalo t-bone or rib steaks
2 cups red wine
6 tbsp. butter

Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well. Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2-quart casserole, cover and bake 1 hour. Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries.

Contributor: Dave Carter

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