3 Pepper Buffalo
By Chef Don Louie CEC, ACE
Main Course: 3lbs Buffalo Chuck 4-6 oz per serving
  • 3 lbs Buffalo Chuck 4-6 oz per serving
  • 3 types of peppers (sweet colored peppers,smoked pablano peppers, jalapeno’s sliced lengthwise)
  • 1 box of orzo pasta
  • 1 yellow/white onion sliced
  • 4 whole portabella mushrooms
  • 1 bunch of asparagus
  • 8 each corn on the cob
Equipment needed:
  • 3 large skillets
  • 1 cutting board
  • 1 4-inch deep pot
  • 3 knifes of your choice
  • 2 slotted spoons
  • 1 oven and set to 450
Cooking: 1st fill the 4 inch pot half way with water and bring to a boil then add the orzo. (Note: you can flavor the water with chicken/ beef flavoring and it will take approx. 6-8 minutes to cook. While you are waiting for the orzo to cook heat the two large skillets when they start to smoke with a little oil in both of them, place the Buffalo
Chuck in one of them salt and pepper to taste and the other sliced onions and peppers. Reduce the heat on the vegetables to medium heat for 10 minutes stir often and add about a ½ cup of liquid, reduce the liquid. As for the Buffalo keep it on high the heat so you can sear both sides to get that perfect carmel glaze on the meat for 5 minutes afterwards put on an oven tray, place in the oven for 5 to 10 minutes this will give you the perfect medium rare, then slice place on top of the orzo and your pepper mixture. As for your grilled vegetables you can place them on the oven tray with a rack and set the oven to broil.
Heart Rock Bison, LLC
36285 County Road 3T
Genoa, CO 80818
Rebeltec Designs