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January 2019

Wild Game Recipes

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Smoke Roasted Top Round Of Bison Recipe

Smoke Roasted Top Round Of Bison recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Smoke Roasted Top Round Of Bison recipe  PDF



3 pounds Buffalo Top Round Cut
24 ounces Beer Dark Variety
1/4 cup soy sauce, low sodium
2 ounces balsamic vinegar
2 large garlic cloves minced
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
3 chunks hardwood or fruitwood soaked overnight

In a large bowl mi all of the wet and dry ingredients. Place Buffalo in bowl and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared.
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12 15 briquettes to the hot coals. The Buffalo will be cooked using the indirect method. Place an aluminum pan filled with hot water ne t to the coals. Spray the grid with a non stick spray and let grid heat over the hot coals. Place the meat above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, appro imately 8 12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it Cook for appro imately 2 1/4 hours or 45 minutes per pound. The cooking temperature should be about 275 degrees.
This method of indirect cooking this particular recipe has a purpose. A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree.
Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was.
NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood with character to flavor it such as Pecan, Alder or Maple. Rare is the choicest way to serve this beast, if it is well done you might as well toss it in the garbage and start over.

Smoke Roasted Top Round Of Bison recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
436 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Smoke Roasted Top Round Of Bison recipe  PDF   Wild Game recipes RSS   New

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