Rub your favorite cut of Bison Steak with a combination
of lemon pepper, garlic salt and olive oil.
Grill steaks 4-6 inches above medium hot coals (325°).

* Do not use a fork to turn steaks.
This punctures the meat, allowing the juices to escape.

Cooking time is important in order not to overcook your steaks.
Total cooking time will depend on the thickness of the steaks:

1"    Rare: 6-8 minutes    Medium: 10-12 minutes
1½" Rare: 10-12 minutes Medium: 14-18 minutes
2"    Rare: 14-20 minutes Medium: 20-25 minutes

To make the "Best" Bison burger

Shape 6 oz. of ground bison meat into a patty about ½ inch
thick. Cook on a grill over medium heat to the point that the pink
is just disappearing, and serve. Just lightly add a dash of salt and
pepper. Either put on a bun or eat it as is, it doesn't need any
enhancements from mayonnaise, mustard, Worcestershire sauce or
catsup; it tastes GREAT au Natural! Try it yourself.

1 pound ground Bison
¼ cup crumbled crackers (about 6 small crackers)
¼ cup chopped cilantro or Italian parsley
1 egg white, beaten
¾ tsp salt
½ tsp ground black pepper
2 cloves garlic, minced
16-2 inch squares bell peppers
12-8 inch wooden skewers, soaked in water for 20 min.
8 skewers of assorted vegetables, basted with flavored olive oil

In medium bowl, combine bison, crackers, cilantro, egg white, salt,
black pepper and garlic. Mix until well blended. Shape into 8 large
meatballs. To prepare a skewer: alternate 4 bell pepper squares and
2 meatballs per skewer. Repeat process making 4 skewers.

Barbecue bison and vegetable skewers for 5 min. Turn, baste bison skewers
with a spicy barbecue sauce and grill 4-5 min. longer or until done. Baste
vegetable skewers with flavored oil and grill 5-7 min. longer or until tender.
Serve.

Preparation time: 20 min. Cooking time: 10-12 min.

Recipe by Gerald Hirigoyen, Executive Chef & owner, Fringale and Piperade
Gerald shares recipes from his famous restaurants
in the culinary capital of the world, San Francisco.

Serves 4 to 6 as an appetizer

Ingredients
½ cup olive oil
1 pound flat iron Durham Ranch Buffalo Flat Iron Steak
Kosher salt
Freshly ground black pepper
3 garlic cloves, finely sliced

Apple, Curry & Celery Root Remoulade
2 medium celery roots - peeled, trimmed and finely shredded with
a mandolin 2 green apples - peeled and finely
shredded with a mandolin
4 to 5 TBL mayonnaise
Juice of 1 fresh lemon
1½ tsp kosher salt
1½ teaspoons curry powder
¼ teaspoon piment dâ'espelette

Piperade Vinaigrette and Garnish
¾ cup piperade (see attached recipe)
¼ cup extra-virgin olive oil
¼ cup water
2 Tablespoons sherry vinegar
¼ teaspoon piment dâ'espelette
½ cup baby mixed greens (garnish)

Rub the ¼ cup of olive oil all over the steak and place in a shallow
container. Generously season both sides of the meat with salt and pepper.
Scatter the sliced garlic over the meat, cover with plastic wrap and marinate
overnight (or for at least 4 hours) in a refrigerator.

To make the apple, curry and celery root remoulade, combine all of the
ingredients in a large mixing bowl; Press the well mixed ingredients
into 4 to 6 tall ring molds, cover with plastic wrap and set aside in
a refrigerator.

When ready to prepare the dish, warm ¼ cup olive oil in a large
sauté pan over high heat. Add the steak and sauté for 3 to 5 minutes on
each side, according to desired doneness. Set the pan aside for the meat
to rest for about 10 minutes before slicing diagonally in ¼-inch
thick slices.

To make the piperade vinaigrette, combine everything except the baby mixed
greens in a small bowl and thoroughly emulsify the ingredients using a stick
blender. Strain through a fine meshed sieve and set aside.

Assemble:
Unmold the remoulade onto one side of each plate.
Garnish the top of each salad with the baby mixed greens.
Spoon the vinaigrette in a small pool alongside.
Fan 3 slices of meat on top of the sauce. Ready to serve.

Recipe by John Kane, Executive Chef, University Club

John has been the Executive Chef of San Francisco's venerable
University Club for the past 2 years. He is the 5th chef
out of 110 years of being open to the public and a loyal
Durham Meat customer. "Anything I want, they can get."

Ingredients

4 - 6 oz. Durham Ranch American Buffalo Fillets
4 Feuilless De Brick (Moroccan Pastry Leaves)
TT Salt and Pepper
Asparagus and Mushroom Cake (recipe to follow)
4 – 3 oz. Grade A Sonoma Foie Gras
1 cup Zinfandel Demi Glace (recipe to follow)
Fresh Chives – chopped for garnish
¼ lb. Sunburst Squash
4 Yukon Gold Potatoes-turned chateau
4 Blanched Leek Strips

Method:
Season buffalo filets and cross mark on grill top with sauté foie gras,
wrap in feuiless de brick and tie with leek. Bake 375° for 10 minutes.
Note: Buffalo is much leaner than beef and will cook faster.
Serve medium rare. Season foie gras slices and sear in hot non-stick pan
until golden brown on each side.

For Asparagus and Mushroom Cake
1/3 lb. Asparagus - chopped 1/8" diced raw
1/3 lb. Shiitake – diced 1/8"
¼ cup diced Onions
1 TBL Fresh Thyme – chopped
1 TBL Fresh Rosemary – chopped
2 Whole Eggs
1 cup Fresh Bread Crumbs
¼ cup Grated Parmesan
TT Salt and Pepper
1 TBL Dijon Mustard
1 Yellow Pepper - diced
1 TBL Olive Oil

Method:
Heat oil in skillet then add onions, yellow bell peppers, diced mushrooms,
asparagus, thyme and rosemary. Season with salt and pepper. Sauté for
2 minutes then let cool. In mixing bowl add eggs, Dijon, breadcrumbs,
parmesan, vegetable mix and combine. Using metal ring or your hands form
4 equal patties. In skillet medium high heat add 1 TBL olive oil and 1 TBL
butter and sauté patties approximately 1 minute on each side or until
golden brown.

Porcini Mushrooms
Sauté in hot skillet with 1 TBL olive oil, salt and pepper to taste. Until
golden brown, approximately 3-5 minutes. Note: Porcini Mushrooms must be
cooked over high heat to insure structure and moisture retention.

Sunburst Squash
Blanch in boiling water for about 1 minute. Strain and sauté for 1 minute in
hot sauté pan with 1 tsp. olive oil and 1 tsp butter, season with salt and
pepper to taste.

Foie Gras
In hot non-stick sauté pan, add foie gras (no oil or butter) season with salt
and pepper to taste. Brown on each side, approximately 30 seconds per side.

Yukon Gold Potatoes
Peel and quartered potatoes (if possible for presentation turn chateau style.)
Blanch in salted boiling water al dente. Then sauté in hot pan with 1 TBL
olive oil until brown on all sides, season with salt and pepper to taste.

Sauce
Reduce 1 bottle of good zinfandel wine by ¾ then add 1 cup of demi glace
and reduce by ¼. Set aside then add 1 TBL cold butter.

Place asparagus cake in center of plate then top buffalo filet. Sauce around
filet and cake. Place porcinis, squash and potatoes around filet.
Garnish with chopped chives.