Home Grown Chef: Buffaloaf (or American Bison Paté)

charlotte dupont, thor erickson, buffaloaf
photo by Charlotte Dupont

written by Thor Erickson


Home Grown Chef Thor Erickson shares his recipe for buffaloaf.

charlotte dupont, thor erickson, 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.

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1 Comment

  • Hi,

    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 😉

    Thank you!

    Walter

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