written by Thor Erickson
Home Grown Chef Thor Erickson shares his recipe for buffaloaf.
photo by Charlotte Dupont
2 cloves garlic, minced
1/2 cup carrot, grated
1/2 cup zucchini, grated
1/2 cup onion, grated
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
1/2 cup breadcrumbs
1/2 cup whole milk
1 pound ground bison
1 egg, beaten
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh oregano, minced
In a sauté pan, cook garlic and grated carrot, zucchini, onion, cumin and paprika in olive oil over moderate heat until it starts to brown. Transfer into a bowl and let it cool completely.
Stir in breadcrumbs, milk, ground bison, egg, salt, black pepper and fresh oregano. Form into a 4-by-9-inch loaf on a baking sheet, or place into a loaf pan. Bake at 350ÅãF for 45 minutes.
Let it rest for 5 minutes, then slice. Serves 4.
Cannot find the webpage w/your recipe for “Baked Salmon” (July 2016 issue) so am using this to send a comment, hope that is OK?
It calls for 6 Tablespoons of coarse sea salt….is that correct, or should the units be teaspoons? Same w/black pepper….recipe says 2 Tablespoons?
We made it last nite, not w/Chinook, but Steelhead and it was very good. We used about 1 Tablespoon salt (Jacobson, yeah) and maybe 1 teaspoon pepper. We also piled quite a bit of fresh thyme on top while baking and removed after we took it out of the oven. Then finished w/minced thyme and lemon juice.
Very great recipe and we will do it again, soon for sure, as well as pass on to our friends and neighbors 😉