Buffalo Recipes
Sausage Acorn Squash
A great healthy recipe that combines acorn squash and sausage/bratwurst. This great recipe can be served for the holidays or a main dish.Ingredients2 medium acorn squashMacadamia nut oilSea saltBlack pepper 1 pound uncooked bratwurst remove skin This can be any kind of grass-fed bratwurst such as Beef, Pork, or Buffalo.1 medium white onion diced4 cloves garlic minced2 tsp fresh rosemary minced2 tsp fresh sage minced1 tsp fresh thyme leaves1 tablespoon fresh parsley minced2 cups cauliflower rice2 tablespoon grass-fed milk or coconut milk½ tsp crushed red pepper2 cup fresh white mushroos choppedOptional: 1 cup chopped spinach Grass-fed cheese sprinkled on topPreparation1. Primal "Liver" and Onions
Ingredients:
2 lb. primal ground beef or buffalo
2 onions, sliced
Grass-fed lard or other healthy cooking fat (about 1/4 cup)
Instructions:
Heat lard in large cast iron skillet (or other skillet that does not have a non-stick surface) using only medium heat. When onions are about cooked, add ground primal mix to the skillet and cook together until the meat is just beginning to turn brown, turning as needed. Season with The Stuff! and enjoy the old-fashioned taste of liver and onions.
Enchilada-free Casserole
"This delicious main dish may be prepared ahead of time and stored in the refrigerator for a day or so before baking."
Ingredients:
1 lb. Slanker's 100% grass-fed ground beef (or buffalo, chicken or pork)
1 medium onion, chopped
1 51-oz. can pinto beans, rinsed and drained (optional)
1 4-oz can diced green chiles, undrained
1 tsp. chili powder
1/2 tsp. ground cumin
1 c. plain, unsweetened Greek yogurt
1/2 tsp, garlic salt
1 10-oz. can enchilada sauce (check label carefully to avoid unwanted ingredients)
1 c. Habanero or cheddar cheese, grated
Instructions:
In large skilletover low heat, cook ground beef and onion together until the onion is tender. Liver and Onions
"This is an old-fashioned, great-tasting way to include organ meats into the Caveman diet."
Ingredients:
1 package Slanker's grass-fed buffalo liver or beef liver
2 onions, sliced
Fat and/or rendered suet to coat the bottom of a large skillet (iron skillet recommended)
1/4 c. Pele's Fire macadamia nut oil (optional for a little added kick)
T-Coon's "The Stuff!" to taste
Instructions:
Heat fat or suet and macadamia oil in skillet over medium-low heat. Add sliced onions and liver. Stir often and cook until the onions are limp. Turn the liver one or more times to make sue the liver gets cooked through from both sides. Overnight Brisket
"I often do this on a Saturday night so that when we get home from church on Sunday, lunch is ready. It's also nice not to have to thaw out the brisket ahead of time. Maybe I'm just a little lazy!" Linda
Ingredients:
1 medium to large Slanker's beef or buffalo brisket, frozen
Butt Rub
Instructions:
Before going to bed for the night, place unwrapped, frozen brisket in large pan, fat side up. Sprinkle liberally with Butt Rub. There is no need to add any water. Cover and bake at lowest oven setting (170°F) overnight. By noon the next day it will be eally tender and delicious. Stuffed Peppers
"This is a delicious variation of stuffed peppers without using any bread or grain products. You may also substitute cabbage leaves instead of peppers--just watch closely so you don't burn the cabbage."
Ingredients:
2 lbs. Slanker's grass-fed ground beef, ground buffalo or ground lamb (or a combination of any two or three ground meat products)
2 Christopher or Omega-3 eggs
1 small onion, chopped
3 Tbs. plus 1/2 c. Easy Ketchup (recipe available)
1 clove garlic, minced (optional)
1 Tbs. plus 1 tsp. Dijon-style mustard (always check label carefully to avoid any unwanted ingredients)
1/2 tsp. Caveman Pizza
"Finally--a pizza that tastes like pizza without any grain in the crust! For family or other extended gatherings, you may use individual pie pans and let each person build their own pizza. You may need to cook them in shifts unless you have an extra oven though."
Ingredients for crust:
2 c. uncooked, finely grated and loosely packed fresh cauliflower or zucchini squash
2 Christopher or Omega-3 eggs
1 c. SwissLand Mozzarella grass-fed cheese
1 tsp. Italian seasoning
1 tsp. oregano
2 tsp. parsley flakes
Meat Toppings:
1 lb. Slanker's 100% grass-fed ground beef, ground buffalo, ground ork, beef or pork bacon, beef or pork sausage, and/or summer sausage (lightly pre-cook all except summer sausage)
Instructions:
Preheat oven to 450°F. Linda's Buffalo Chili
"This is a delicious way to get attention at chili cookoffs. How many people bring grass-fed buffalo chili?"
Ingredients:
2 lbs. Slanker's grass-fed buffalo chili meat or ground buffalo
2 onions, diced
1 28-oz. can whole tomatoes, squeezed into small portions
1 6-oz.. can tomato paste
1 7-oz. can chopped green chilis
2 Tbs. chili powder
2 c. water
T-Coon's "The Stuff!" or salt and pepper to taste
Instructions:
Combine all ingredients in a large stock pot and bring to boil. Turn heat down to low and simmer for 3 hours or until done.
Top with your favorite grated cheese mde from milk from grass-fed cows (There are many selections of "grass-fed" cheese available from Slanker Grass-Fed Meat. Three Alarm Meatloaf
"A great meatloaf with kick-attitude."
Ingredients:
2 lbs. Slanker's 100% grass-fed ground beef or 100% grass-fed buffalo
1 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. Real Salt sea salt
2 tsp. hot sauce
2 tsp. ginger flavor vinaigrette salad dressing (or find a quality substitute)
1 tsp. T-Coon's "The Stuff!"
1/2 c. chopped onion
1/2 c. thinly sliced mushrooms (optional)
Instructions:
Preheat the oven to 325°F.
Combine all ingredients in large bowl and mix. Place the mixture into a large glass baking dish or a roasting pan. Shape into a loaf, spreading the loaf ot on all sides so that it is no thicker than 1. Mama Ruth's Slow Cooker Pot Roast
"My slow cooker pot switches automatically to warm after the time is up so there is no problem with over cooking or the food getting cold before we get home." Paul
Ingredients:
1 medium-sized Slanker's grass-fed beef or buffalo chuck roast
2 lbs. carrots, washed and cut into 3/4" slices
1 large onion, peeled and quartered
Byron's Butt Rub (optional)
Fresh ground pepper
Instructions:
Place carrots in bottom of crock pot. Add 1/4 cup of water and the onion. Place the chuck roast on top of the carrots and onions and grind pepper on top of roast.
Cook on low for abut 6 hours. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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