Quick & Easy Water Buffalo Summer Sausage Bites

Ingredients:

24 slices of Water Buffalo Summer Sausage

24 pieces of your favorite semi-soft to firm cheese – Old Cheddar, Colby, Swiss, Havarti

we suggest Water Buffalo Gouda

(size 2cm x 3cm x 1/2cm thick)

24 black olives, or green olives or gerkins pickles


Cut Summer Sausage slices in half.

Using a tooth pick of small skewer layer the

Summer Sausage, cheese and olives or pickles.

Serve

Delicious Water Buffalo Summer Sausage Appetizer

Ingredients:

24 slices of Water Buffalo Summer Sausage

1/2 cup mayonnaise

1/4 cup whipped cream cheese

1/2 pound bacon, cooked and crumbled

1/2 cup shredded iceberg lettuce

1 medium tomato, seeded and chopped

1/4 cup diced Monterey jack cheese

In a bowl, combine the mayonnaise and cream cheese until smooth. Fold in the bacon, lettuce, tomato and cheese.

Spoon mixture on top of Summer Sausage. Serve. 

Delicious Water Buffalo

Cocktail Meatballs

Ingredients:

1 pound ground Water Buffalo meat

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the ground meat, egg, water, bread crumbs, and

minced onion.

Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In a slow cooker or large saucepan over low heat, blend the cranberry sauce,

chili sauce, brown sugar, and lemon juice.

Add meatballs, and simmer for 1 hour before serving.

Serve

Oven Steak

1/2 kg Water Buffalo Eye of Round steak

1/2 envelope onion soup mix

3-4 medium potatoes, quartered

2-3 carrots, quartered

1 medium onion, quartered

aluminum foil


Thank you Diane Fisher for sharing this recipe

Tear off a piece of aluminum foil large enough to wrap all ingredients

Place steak onto a piece of aluminum foil

Top with potatoes, carrots and onion

Sprinkle with onion soup mix

Seal foil tightly, place on cookie sheet

Bake at 300F for 2 hours

Open foil and top steak with potatoes, carrots and onion

Seal and continue cooking for 1 more hour


Facbook Post May 22, 2017


Slow Cooker Tender Tips (our new favorite)

1 Beef bullion cube 

1 cup Water  (or use 1 cup water buffalo broth in place of water and bullion cube)

2 lbs Water Buffalo stew meat

1 small Onion

1 (10.75-ounce) can Cream of mushroom soup

1 (1.61-ounce) packet Gravy mix, brown


Directions

Combine all ingredients into a slow cooker and cook on low for 7-8 hours.  Serve over rice or mashed potatoes.

Note:  do not brown the stew meat in advance.

Crock Pot Hamburgers

4 Water Buffalo burgers, frozen

1 jar Mrs V's Smokin Chili Sauce (or other chili sauce)

1 onion, sliced


Spoon 2 tbsp chili sauce into crock pot.  Place one frozen burger on top, top with 2t bsp chili sauce and 1 onio slice.  Repeat with remaining burgers.  Cook on low for 8 hours.


Thank you Diane Fisher for sharing this recipe

Lentil and Ground Water Buffalo Stroganoff

1 Tbsp olive oil

1/2 lb ground water buffalo

3 cups button mushrooms, sliced

1 onion, diced

2 garlic cloves, minced

1/2 Tsp dried thyme

1/2 Tsp paprika

1/2 Tsp salt

1/4 Tsp pepper

2 cups green lentils, cooked

1/3 cup white wine or stock

1 cup parsley, chopped

1 cup sour cream

2/3 cup stock

cooked egg noddles

Heat oil in a Dutch oven over medium-high heat.  Add ground meat and cook for 5-7 minutes until browned (do not over cook)


Stir in mushrooms, onion, garlic, thyme, paprika, salt and pepper.  Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released most of their liquid.


Stir in cooked lentils and white wine.  Simmer for 3 minutes.


Reduce heat to low, stir in parsley, sout cream and stock.  Cook for 3 minutes, just until the sour cream is warm through.  Be careful not to boil.


Serve with hot buttered egg noodles

Liz Crighton, Erin, ON " It was very tender and delicious. Thank you."

Using Striploin Steak Liz made a basic risotto, she cut the meat into bite sizes pieces, simmered it in the risotto, added spinach and served when the meat was rare.

Water Buffalo & Tomato Macaroni Soup

Ingredients

1 lb ground water buffalo meat

2 Tbsp olive oil

1 1/4 cups chopped yellow onion (1 small)1 cup chopped carrots (2 medium)

2 cloves garlic, minced

Salt and freshly ground black pepper

3 cups low-sodium beef broth (or homemade water buffalo broth)

2 (8 oz) cans tomato sauce

1 1/2 (14.5 oz) cans diced tomatoes

1 Tbsp Worcestershire sauce

1 Tbsp chopped fresh marjoram (or 1 tsp dried)

2 tsp chopped fresh thyme (or 3/4 tsp dried)

2 bay leaves

1 1/4 cups (5.6 oz) dry small elbow pasta

1 1/2 cups frozen corn (optional)

Fresh chopped parsley and finely grated parmesan cheese, for serving

Directions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.

Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add meat, season with salt and pepper and cook until browned (don't over cook).

Return sauteed veggies to pot along with broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 – 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.

Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.

Water Buffalo Strip Steaks

Meat Marinade

Ingredients

1/3 cup lemon juice

1/3 cup olive oil

1/3 cup low sodium soy sauce

1/4 cup worcestershire sauce

1 1/2 tbsp garlic powder

1 1/2 tbsp parsley flakes

3 tbsp dried basil

1 tsp minced garlic

1 tsp ground pepper (white preferred)

1/4 tsp hot pepper sauce (optional)

Blend all ingredients except hot pepper sauce in blender until well mixed. Add hot pepper sauce and blend for another 30 seconds


Pour over meat.  Cover.  Refrigerate for 6-8 hours.


Cook the meat as you like.

(Remember do not overcook Water Buffalo Meat)

Water Buffalo Stew

2 lbs Water Buffalo stew meat

3 tbsp flour

3 tbsp vegetable oil 

4 cubes beef bouillon

4 cups water 

1 tsp dried rosemary 

1 tsp dried parsley 

1/2 tsp ground black pepper 

3 large potatoes,  cubed (peels on)

 4 carrots, cut into 1 inch pieces 

4 stalks celery, cut into 1 inch pieces 

1 large onion, chopped 

1/4 rutabagga, cut into 1 inch pieces (optional)

1/2 cup frozen peas (optional)

2 tsp cornstarch


Add vegetable oil to frying ban and heat to med-high.  Coat stew meat in flour and add to pan.  Sear the meat on all sides, do not cook through.  Remove meat from pan.

In a large pot or crockpot add remaining ingredients except corn starch and peas.  Add meat.  

For a regular pot on the stove bring close to a boil and then simmer on low for 2 hours, until vegetables are cooked through.  Add the peas.  Dissolve the corn starch in 2 tablespoons hot water and add to stew.  Cook a little longer until stew thickens slightly.

In a crockpot cook on high for 1 hour and then reduce to low for 3-5 hours until vegetables are cooked.  Follow same instructions for cornstarch and peas


Water Buffalo Meat Loaf

Wendy Eastman, Guelph, ON  "Here is the recipe I used the water buffalo in. It was delicious….I made 3 smaller loaves, and cooked it less time. The tomatoes and roasted onions are worth the effort."


Ingredients

1 cup chopped onion

2 celery ribs, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 tablespoon chopped garlic

3 tsp vegetable oil

3/4 cup fine fresh bread crumbs

1/2 cup chopped fresh flat-leaf parsley

1 large egg

2 tbsp ketchup

1 tbsp Worcestershire sauce

2 tsps salt

1/4 tsp freshly ground black pepper

1 3/4 lb ground water buffalo

6 shallots, cut into 1/3-inch wedges

6 plum tomatoes, each cut into 6 wedges

1/3 cup water






Preparation

Preheat oven to 375°F.

Cook onion, celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper. Stir in water buffalo (do not overmix) and form mixture into a 10- by 4-inch oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf. Bake in middle of oven 45 min - 1 hour or until a thermometer inserted 2 inches into center registers 160°F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes.

While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.

Serve meat loaf with shallots, tomatoes, and sauce.


Joyce Byers, Acton, ON "Do what you need to do to shout from the roof tops that the water buffalo was a hit with the pickiest of picky eaters.

Ken loved the meat. Liked that it wasn’t chewy as some ground beef can be. An almost melt in your mouth kind of taste.

Mike too. I really can’t say enough about it.  Grace even had thirds.

I am so impressed. Need to order more."


Stew

1 lb ground meat

4 potatoes, peeled and diced

2 small onions, diced

half bag of frozen mixed veggies (corn, peas, carrots)

1 vegetable boullion cube.

1/2 tablespoon mixed dried herbs such as Club House (blue lid)

2 cups water.

Brown meat, onions. Add water, cube and spices, and potatoes, simmer for 20 minutes, add frozen veggies, and simmer until all veggies are soft.

This is the basis of our stew. My family is picky, Add whatever your family likes.


Spanish Rice

1 lb ground meat

1 can tomatoes, 14 oz

2 packages of Spanish Rice, Sidekicks (used no name brand) prepared as to                                                                                                                              package directions

1 onion

3 stalks celery

1 tablespoon chili powder

pepper (no salt)

1 diced red pepper

Brown the meat, onion, celery and red pepper. Add tomatoes. Add prepared rice.

Simmer for 10-20 minutes, until thickened.

Serve on warm tortillas or on toast.

My family hate spicy things, this is just the basis for ours, you can add whatever you like to spice up your dish.


Slow Cooker Spicy Water Buffalo Curry

Water Buffalo and marinade:

150ml (1/2 cup + 2 tbsp) fat-free Greek yogurt

1 tsp salt

1kg (2.2lbs) stew meat or steak cut into small chunks

1 tsp cumin

1 tsp coriander

1 tsp turmeric

Curry:

10 sprays non-stick spray

1 large onion

2 tablespoons ground coriander

1.5 tablespoon ground cumin

6 cardamom pods

1 teaspoon turmeric

2 tsp garam masala

½ teaspoon freshly ground black pepper

4 dried whole chillies

1 fresh green chilli, finely chopped

3 garlic cloves, crushed

1 thumb-sized piece of ginger – peeled and minced

2 tablespoons tomato paste

2 cups beef stock (water plus 2 stock cubes or 2 tsp bouillon for gluten free is fine)

1 x 400g (14oz) tin chopped tomatoes

Juice of 1 lemon

Directions

Place the meat and marinade ingredients into a medium sized bowl and mix together until everything is combined. I like to use my hands to massage the yogurt into the meat. Cover with plastic wrap and place in the fridge to marinade for 1-2 hours (or overnight).

Place a large frying pan over a high heat and spray with non-stick spray. Add in the meat and cook for 5-6 minutes until sealed. You'll probably notice watery liquid coming off the meat and marinade as you cook. Drain off most of it (otherwise you'll just be boiling the meat). It's fine to leave a little in there though.

Once the meat is sealed, add in the onion and turn the heat down to medium. Stir and cook for 4-5 minutes until the onion starts to soften.

Add in the coriander, cumin, cardamom, turmeric, garam masala, black pepper, whole and chopped chillies, garlic and ginger. Cook for 3-4 minutes, stirring a few times until the spices start to release their aroma.

Stir in the tomato paste, stock, chopped tomatoes and lemon juice. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours.

Once cooked, test and add salt and pepper if required. Serve over rice with some freshly chopped coriander.

Please send us the recipes you enjoyed using Majestic Water Buffalo Meat.