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• 1 teaspoon extra virgin olive oil
• 1/2 Lb. Ground Buffalo
• 1 cloves garlic, chopped
• 1 shallot, chopped
• 1 tsp paprika
• 1 jalapeno, seeded and chopped
• 4 eggs, beaten
• 1 tomato, chopped
• 1 scallion, chopped
• 2 tablespoons cilantro, chopped
• pinch salt and pepper
• fat free sour cream
• 1 avocado, sliced
• 2 whole wheat, low carb tortillas

1. Heat a non-stick pan on medium heat with olive oil. Add garlic, jalapeno and shallot and cook for 2 minutes. Add buffalo and paprika and cook for about 5 minutes until meat is browned. Remove meat from pan and set aside.

2. In same pan heat some olive oil and place tortilla and brown on both sides. Place tortilla on a serving plate.

3. Heat another non-stick pan on medium heat and spray with non-stick vegetable spray. Add tomatoes and scallions and cook for 2 minutes. Add eggs, cilantro, salt and pepper and stir until eggs are set. Remove from Heat.

4. Place buffalo over tortilla followed by the egg. Top with avocado and sour cream.

• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 4 cloves garlic, chopped
• 1 fresh jalapeno chili, seeds discarded
• 1 tablespoon ground pepper
• 1 tablespoon ground fennel seeds
• 1 tablespoon ground coriander
• 1/2 teaspoons allspice
• 1/2 teaspoons cinnamon
• 3 pounds buffalo shoulder or rump steak, cubed
• 3 pounds canned, chopped stewed tomatoes
• 2 white onions, chopped
• 1/4 cup red wine
• 1 [14 ouunce] can low-fat, low-sodium beef stock
• 1/4 cup Nichoise olives

1. Heat fennel, coriander and allspice in a saut? pan on high heat until they become fragrant. Remove from heat.
2. Combine olive oil with rosemary, thyme, garlic, pepper, coriander, fennel, allspice and cinnamon in a bowl. Mix well and add buffalo meat. Refrigerate overnight.
3. Brown meat in a saute pan over high heat. Add the wine and scrape up the browned bits stuck to the bottom of the pan. Remove from heat.
4. Add 4 tablespoons olive oil to a four quart pot. Add the onion and saute until tender. Add the tomatoes, olives, meat and stock.
5. Bring to a boil and simmer for 2 hours.
6. Serve hot over brown rice or potatoes. Store leftover stew in refrigerator for up to five days. This recipe may also be frozen in individual serving containers for up to 6 months.

• 5-6 pound buffalo rib roast
• 1/4 cup finely chopped garlic
• 1/2 cup dried rosemary
• 4 tablespoons black pepper
• 1/2 cup dried thyme
• 1/4 cup olive oil

1. Coat the entire prime rib with a “rub” made by combining all the other ingredients.
2. Pre-heat the oven to 500 degrees.
3. Place buffalo in a roasting pan and cover with foil
4. Place in oven and cook for 12 minutes.
5. Lower oven temperature to 250 degrees and cook roast until a meat thermometer inserted in the thickest part of the roast shows the roast has reached an internal temperature of 120 degrees. Be careful not to over cook. Buffalo will become extremely tough when over cooked because it is so lean.
6. Remove the roast from oven and allow it to rest at room temperature for 15-20 minutes before carving.

“the other red meat”
Unlike much beef, buffalo is incredibly lean. You can find buffalo at many natural foods markets.

• 1 pound ground buffalo
• 1/4 cup bread crumbs
• 1/4 cup chopped Italian parsley
• 1 egg white
• 3 ounces crumbled feta cheese
• 3 tablespoons chopped Kalamata olives
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 2 cloves garlic, chopped
• 1 yellow bell pepper, cut in 2 inch squares
• 1 red bell pepper, cut in 2 inch squares
• 1 red onion, cut in 2 inch squares
• 4 wooden skewers, soaked in water
• favorite barbeque sauce

1. Combine buffalo, crumbs, parsley, egg, feta, olives, cinnamon, pepper,
and garlic in a bowl. Mix well. Form into 8 meatballs.
2. Place 2 meatballs and an assortment of bell peppers and onions on each
skewer.
3. Barbeque skewers on grill brushing with favorite marinade or sauce
until preferred doneness

Marinade

• 1/4 cup tequila
• 2 tablespoons cilantro
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon grated lime peel
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper

• 2 pounds buffalo skirt or flank steak cut in strips.
• 2 tablespoons olive oil
• 2 yellow bell peppers, cut in strips
• 2 red bell peppers, cut in strips
• 1 red onion, sliced
• 4 low-fat whole wheat flour tortillas

1. Combine marinade ingredients in a bowl. Add buffalo to marinade and refrigerate overnight.
2. Heat olive oil in a skillet on medium heat. Add buffalo and brown.
3. Add bell peppers and onion. Cook until tender. Remove from heat.

• 5 pounds ground buffalo
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopeed fresh thyme
• 3 cloves garlic, chopped
• 1/4 cup chopped onion
• 3 egg yolks
• 1 tablespoon black pepper

1. Combine all ingredients and form into hamburger patties.
2. Cook on BBQ or under broiler in oven.

“the other red meat”
Unlike much beef, buffalo is incredibly lean. You can find buffalo at many natural foods markets.

• 2 tablespoons olive oil
• 1 pound ground buffalo
• 1 white onion, chopped
• 2 cloves garlic, chopped
• 1 red bell pepper, chopped
• 2 tablespoons chili powder
• 2 teaspoons cocoa powder
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 /2 teaspoon allspice
• 2 [15 ounce] cans diced tomatoes
• 2 [8 ounce] cans tomato sauce
• 1 [15.5 ounce] can small pinto beans, drained
• 1 [15.5 ounce] can black beans, drained
• 1 [14 ounce] can low-fat, low-sodium chicken stock
• 1 [4 ounce] can diced green chilies

1. Heat olive oil in large pan. Add buffalo and brown.
2. Add onion, garlic, and bell pepper and saute until tender. Add chili,
cocoa, oregano, cinnamon, cumin, pepper, and allspice. Cook for 2 minutes on medium heat.
3. Add tomatoes, tomato sauce, beans, stock and green chilies. Simmer for one hour.
4. Serve while hot or cool and store in refrigerator for up to five days. You can also freeze individual sized portions in reusable containers for up to 6 months.