In January I killed an Asian Water Buffalo.

I found it to be pretty darned good eating, but with over 12 cubic feet of steaks, roasts and stew meat, it's a LOT of eating for two people.

I've been grilling the steaks, as well as using conventional beef recipies for the roasts and stew meat, but I was wondering if anyone has any more "Asian Water Buffalo specific" recipies?

I've done several searches and haven't found much of anything.

Got any ideas?

SHOF, I LIVED IN N.T IN AUSTRALIA AND SHOT ONE OF THESE EVERY WEEK FOR RATIONS,WE CUT THE STEAKS 2'' THICK AND BROWNED THEM ON A HOT PLATE THEN PUT THEM IN THE CAMP (DUTCH ) OVEN AND BOILED THEM FOR 4 HOURS THEN THICKENED THE GRAVY WITH CORNFLOUR,TRY THAT ,I THINK YOU WILL LIKE IT.AS WE HAD NO REFRIGERATION,WE PICKLED THE REST IN ROCK SALT WRAPPED IN THE SKIN AND HUNG IN THE SHADE FOR TWO DAYS WHILE WE ATE THE FIRST LOT THEN BOILED IT LIKE CORNED BEEF.DELICIOUS.SMOTHERED IN MILD CHILLI SAUCE.

I shot one in February that filled a 17.7 CF freezer, part of a chest freezer and we gave a good bit away. I have several good recipes. I am fixing t walk out the door in a few minutes but will post some later. reflex264

dhufish, I showed my wife your post and she's written it down and we'll be trying it soon. It sounds good.

reflex, I look forward to reading your ideas. On a side note, I'm fixin' to move down to Paris TN, from Wisconsin next month! What part of the state do you hang around?

Hey Shof. I am in Lincoln Co. About 3 hours from Paris. We go through there on the way to Realfoot lake. Here is the first recipe. I will try to put one up every day or two. reflex264

This is a wonderful dish that is milder than most curry dishes.
Ingredients:
1. 2lbs of venison or water buffalo sliced in 1/4" thick slices.
2. 1 10oz can tomato soup
3. 5 tbs McCormick Indian curry powder mild
4. 1 10oz can diced tomatos
5. 1 medium sized onion diced
6. 1 cup milk
7. 1/4 cup sour cream
8. 1 tps salt
9. 5 tbs olive oil
10. 2 cups cooked rice.

In a 3qt corning bowl combine soup, milk, curry powder, tomatos, onion,salt and sour cream. Mix ingredients well and place in oven with lid on for 1 hour at 250 degrees. After 1 hour set dish out and allow to stand for 1 hour. In an iron skillet pour olive oil and heat to medium temperture. Brown meat in olive oil but don't completely cook it. Remove slices of browned meat and place them in the curry mix. When all pieces have been browned and put in the Corning bowl place lid on bowl and place it the oven for 2 hours at 275 degrees. Near the end of cooking time start rice cooking. When rice is done add margerine to rice. When rice and curry are done place rice on plate and spoon curry sauce over rice. Place slices of meat on top of rice and spoon on some more sauce. Feeds 4. Note: curry sauce can be prepaired the day before and left in the refrigerator until needed.

Shof, I meant ''slow simmer '' not ''boil' , same with the ''pickled meat''Regards

quote:

Originally posted by dhufish:
Shof, I meant ''slow simmer '' not ''boil' , same with the ''pickled meat''Regards

Ahh, that makes more sense! We wondered about that.....