Native American Buffalo Plate

Name: Native American Buffalo Plate
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 275 grams Mesa Grill Barbecue Sauce (available at bobbyflay.com); 907 grams rack bison back ribs (about , cut into 8 ribs; 454 grams bison loin, trimmed; 2 Tbsps canola oil; 946 milliliters canola oil; 710 milliliters chicken stock; 4 servings Green and red chile sauces (at right); 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 4 servings Freshly ground pepper; 2 Tbsps Bobby Flay Steak Rub (available at bobbyflay.com)

Native American Buffalo Plate might be just the American recipe you are searching for. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 1244 calories, 80g of protein, and 86g of fat per serving. It works best as a main course, and is done in around 1 hour and 25 minutes. This recipe from Foodnetwork requires kosher salt, kosher salt and pepper, bison loin, and canolan oil.

Instructions

Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat.Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.

Ingredients you will need

Chicken Stock

Canola Oil

Water

Equipment you will use

Baking Sheet

Paper Towels

Kitchen Thermometer

Sauce Pan

Oven

Pot

Put the ribs in the boiling water and cook 10 minutes.

Ingredients you will need

Water

Ribs

Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.

Ingredients you will need

Salt And Pepper

Ribs

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce.

Ingredients you will need

Barbecue Sauce

Chicken Stock

Equipment you will use

Roasting Pan

Whisk

Add the ribs and brush them with more of the barbecue sauce.

Ingredients you will need

Barbecue Sauce

Ribs

Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.

Ingredients you will need

Bone

Equipment you will use

Oven

Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.

Ingredients you will need

Salt And Pepper

Bison

Steak

Dry Seasoning Rub

Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute.

Ingredients you will need

Canola Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes.

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.

Equipment you will use

Cutting Board

Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate.

Ingredients you will need

Red Chili Pepper