Picture this: you’re craving something hearty, savory, and packed with flavor that’ll have everyone asking for seconds. Well, you’re in luck! We’ve rounded up 29 succulent buffalo meat delights that are perfect for everything from quick weeknight dinners to weekend comfort food feasts. Get ready to fire up your stove and dive into these mouthwatering recipes—your taste buds will thank you!
Buffalo Meat Chili with Beans
Tired of the same old chili? This buffalo meat chili with beans brings a lean, rich twist to a classic comfort food. You’ll love how the gamey depth of buffalo mingles with smoky spices and creamy beans—it’s hearty enough for a crowd but easy enough for a weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1.5 pounds ground buffalo meat
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro, for garnish
– 1/2 cup shredded sharp cheddar cheese, for serving
– 1/4 cup sour cream, for serving
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the ground buffalo meat, breaking it apart with a wooden spoon, and cook until no pink remains, 6–8 minutes. Tip: Buffalo is leaner than beef—avoid overcooking to keep it tender.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the meat evenly, 1 minute.
6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
8. Add the drained and rinsed kidney beans and pinto beans, along with the fine sea salt and freshly ground black pepper.
9. Continue simmering for another 15 minutes, until the chili has thickened slightly. Tip: For a thicker consistency, mash a few beans against the pot’s side with a spoon.
10. Taste and adjust seasoning if needed, but avoid adding salt until after simmering to prevent over-reduction.
11. Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded sharp cheddar cheese, and a dollop of sour cream. Tip: Let the chili rest for 5 minutes off the heat before serving to allow flavors to meld.
Melt-in-your-mouth tender buffalo and creamy beans create a velvety, robust chili with a subtle kick from the cayenne. Serve it over crispy tortilla chips for a fun nacho-style twist, or spoon it into hollowed-out sourdough bread bowls for a cozy, edible presentation that soaks up every last drop.
Spicy Buffalo Meat Tacos
Ever crave that perfect blend of fiery heat and savory satisfaction in a handheld meal? These Spicy Buffalo Meat Tacos deliver exactly that, combining bold flavors with a fun, customizable taco night vibe. You’ll love how quickly they come together for a weeknight win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground buffalo meat, 85% lean
– 8 small corn tortillas
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 2 tbsp unsalted butter
– 1/4 cup crumbled blue cheese
– 1/2 cup shredded iceberg lettuce
– 1/4 cup finely diced celery
– 1/4 cup ranch dressing
– 1 tbsp avocado oil
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
Instructions
1. Heat a large cast-iron skillet over medium-high heat and add 1 tbsp avocado oil, swirling to coat the surface evenly.
2. Add 1 lb ground buffalo meat to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the meat for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains, ensuring it develops a slight crust for texture.
4. Reduce the heat to medium-low and stir in 1/2 cup Frank’s RedHot sauce, 2 tbsp unsalted butter, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika until the butter is fully melted and the mixture is cohesive.
5. Simmer the buffalo meat mixture for 5 minutes to allow the flavors to meld, stirring once halfway through to prevent sticking.
6. While the meat simmers, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Assemble each taco by spooning the buffalo meat mixture onto a warmed tortilla, using about 1/4 cup per taco for even distribution.
8. Top each taco with 1 tbsp shredded iceberg lettuce, 1/2 tbsp finely diced celery, 1/2 tbsp crumbled blue cheese, and 1/2 tbsp ranch dressing drizzled over the top.
9. Serve the tacos immediately while the tortillas are still warm and the meat is hot from the skillet.
Let the tender, juicy buffalo meat soak into the slightly charred tortillas, creating a mouthwatering base that contrasts with the crisp lettuce and celery. The blue cheese adds a tangy punch that balances the spicy heat, making these tacos irresistibly craveable—try stacking them high for a festive platter or pairing with extra ranch for dipping.
Buffalo Meat Burger with Blue Cheese Dressing
Haven’t you been craving something bold and satisfying? This Buffalo Meat Burger with Blue Cheese Dressing delivers a perfect punch of savory, tangy flavor that’s surprisingly easy to pull off at home. You’ll love how the rich, gamey buffalo pairs with that creamy, sharp dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ lbs ground buffalo meat (preferably 90% lean)
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp clarified butter
– 4 brioche burger buns, split
– ½ cup crumbled blue cheese (such as Maytag or Roquefort)
– ¼ cup full-fat sour cream
– 2 tbsp whole milk
– 1 tbsp freshly squeezed lemon juice
– 1 tsp Worcestershire sauce
– 4 leaves of butter lettuce
– 1 large heirloom tomato, sliced into ¼-inch rounds
Instructions
1. Preheat a cast-iron skillet or grill pan over medium-high heat until it reaches 400°F.
2. Gently combine the ground buffalo meat, kosher salt, and black pepper in a bowl, taking care not to overwork the meat to maintain tenderness.
3. Divide the mixture into four equal portions and form into ¾-inch thick patties, creating a slight indentation in the center of each with your thumb to prevent doming during cooking.
4. Place the patties in the hot skillet and cook undisturbed for 4 minutes to develop a deep, caramelized crust.
5. Flip the patties using a thin metal spatula and cook for an additional 3-4 minutes for medium-rare (internal temperature of 130°F) or until desired doneness is reached.
6. While the patties cook, lightly toast the split brioche buns in a separate dry skillet over medium heat for 1-2 minutes until golden.
7. For the dressing, whisk together the crumbled blue cheese, sour cream, whole milk, lemon juice, and Worcestershire sauce in a small bowl until just combined but still slightly chunky.
8. Remove the cooked patties from the skillet and let them rest on a wire rack for 3 minutes to allow juices to redistribute.
9. Brush the toasted buns with clarified butter.
10. Assemble the burgers by placing a butter lettuce leaf on the bottom bun, followed by a buffalo patty, a slice of heirloom tomato, and a generous dollop of the blue cheese dressing.
11. Crown with the top bun and serve immediately.
Perfectly juicy with a subtle gaminess, the buffalo patty contrasts beautifully with the cool, tangy dressing and crisp vegetables. Try serving these with sweet potato fries or a simple arugula salad to balance the rich flavors—the creamy dressing also makes a fantastic dip on the side.
Grilled Buffalo Steaks with Herb Butter
Grilled buffalo steaks are a fantastic way to enjoy a lean, flavorful protein with a gourmet twist. You’ll love how the rich, herb-infused butter melts over the hot meat, creating a restaurant-quality meal right at home. It’s surprisingly simple to pull off for a special weeknight dinner or weekend grill session.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 4 (8-ounce) buffalo ribeye steaks, 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ cup unsalted European-style butter, softened
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon fresh lemon zest
- 1 small garlic clove, minced into a paste
Instructions
- Pat the buffalo steaks completely dry with paper towels to ensure a proper sear.
- Brush both sides of each steak evenly with the extra-virgin olive oil.
- Season both sides of the steaks uniformly with the kosher salt and freshly cracked black pepper.
- Let the seasoned steaks rest at room temperature for 30 minutes to promote even cooking.
- While the steaks rest, combine the softened European-style butter, chopped flat-leaf parsley, chopped chives, lemon zest, and minced garlic paste in a small bowl.
- Mix the herb butter ingredients vigorously with a fork until fully incorporated and slightly fluffy.
- Transfer the herb butter mixture onto a sheet of parchment paper and roll into a 1-inch diameter log.
- Twist the ends of the parchment paper to seal and refrigerate the butter log for at least 15 minutes to firm up.
- Preheat your grill or grill pan to high heat, approximately 450°F to 500°F.
- Place the steaks on the hot grill grates and cook undisturbed for 4 minutes to develop a deep crust.
- Flip the steaks using tongs and cook for an additional 3 to 4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
- Transfer the grilled steaks to a clean cutting board and let them rest, uncovered, for 5 full minutes to allow the juices to redistribute.
- While the steaks rest, slice the chilled herb butter log into ½-inch thick rounds.
- Top each rested buffalo steak with one or two rounds of the chilled herb butter immediately before serving.
Serve these steaks hot off the grill while the herb butter is still melting into every crevice. The result is incredibly tender meat with a perfectly charred exterior, complemented by the bright, aromatic notes of the compound butter. For a complete plate, slice the steak against the grain and serve over a bed of creamy polenta or alongside roasted fingerling potatoes to soak up all the delicious juices.
Buffalo Meat and Black Bean Enchiladas
Ooh, have you ever wanted a cozy dinner that’s a little different from the usual? These enchiladas swap in lean ground buffalo for a rich, slightly gamey twist, paired with hearty black beans and a zesty red enchilada sauce. You’ll love how the flavors meld together under a blanket of melted cheese—perfect for a weeknight treat or a casual gathering with friends.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground buffalo meat
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 2 tbsp avocado oil
– 2 cups red enchilada sauce
– 8 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– ½ cup sour cream
– ¼ cup chopped fresh cilantro
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ tsp fine sea salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3. Add the diced yellow onion and sauté for 4–5 minutes until translucent and lightly browned.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the ground buffalo meat, breaking it up with a spatula, and cook for 6–8 minutes until fully browned and no pink remains.
6. Tip: For extra flavor, let the meat develop a slight crust before stirring—this enhances the savory depth.
7. Stir in the drained black beans, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper, cooking for 2 minutes to combine.
8. Remove the skillet from heat and let the filling cool slightly for 5 minutes to prevent soggy tortillas.
9. Warm the corn tortillas in a dry skillet over medium heat for 15–20 seconds per side until pliable, covering them with a towel to retain moisture.
10. Tip: If tortillas crack, brush them lightly with enchilada sauce before filling—this adds flexibility and flavor.
11. Spread ½ cup of the red enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
12. Spoon about ⅓ cup of the buffalo-black bean filling onto each tortilla, roll tightly, and place seam-side down in the dish.
13. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully coated.
14. Sprinkle the shredded Monterey Jack cheese evenly over the top.
15. Bake at 375°F for 20–25 minutes until the cheese is bubbly and golden brown.
16. Tip: For a crispier top, broil for 1–2 minutes at the end, watching closely to avoid burning.
17. Remove from the oven and let rest for 5 minutes before serving.
18. Garnish with dollops of sour cream and chopped fresh cilantro.
Hearty and satisfying, these enchiladas offer a tender, meaty texture with a subtle smokiness from the paprika, balanced by the creamy cheese and tangy sauce. Serve them with a side of pickled jalapeños or a crisp salad for a complete meal that’s sure to impress.
Slow-Cooked Buffalo Meat Pot Roast
Wondering what to make for a cozy dinner that practically cooks itself? This slow-cooked buffalo meat pot roast is your answer. It’s hearty, flavorful, and perfect for feeding a crowd with minimal effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds buffalo chuck roast, trimmed of excess fat
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 cups low-sodium beef broth
– 1 cup dry red wine
– 3 large carrots, peeled and cut into 2-inch pieces
– 2 stalks celery, cut into 2-inch pieces
– 1 pound baby potatoes, halved
– 2 tablespoons tomato paste
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Pat the buffalo chuck roast dry with paper towels, then season it evenly on all sides with kosher salt and freshly ground black pepper.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until a deep brown crust forms, using tongs to turn it carefully.
4. Transfer the seared roast to a plate, then reduce the heat to medium and add the finely diced yellow onion to the pot.
5. Sauté the onion for 5 minutes until softened and translucent, stirring occasionally with a wooden spoon.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, coating the onions and garlic evenly.
8. Deglaze the pot by pouring in the dry red wine, scraping up any browned bits from the bottom with a spatula.
9. Simmer the wine for 3 minutes until reduced by half, then add the low-sodium beef broth.
10. Return the seared roast to the pot, nestling it into the liquid, and add the peeled carrot pieces, celery pieces, and halved baby potatoes around it.
11. Submerge the fresh rosemary sprigs, thyme sprigs, and bay leaf in the liquid, ensuring they are fully covered.
12. Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven set to 300°F.
13. Slow-cook the roast for 8 hours, checking once halfway to ensure the liquid is simmering gently but not boiling.
14. Remove the pot from the oven and let it rest, covered, for 15 minutes to allow the meat to reabsorb juices.
15. Discard the herb sprigs and bay leaf, then use two forks to shred the buffalo meat directly in the pot.
16. Serve the shredded meat and vegetables hot, ladling the cooking liquid over the top as a natural sauce.
Savor the tender, fall-apart texture of the buffalo meat, which is leaner than beef but rich with savory depth from the red wine and herbs. The vegetables soak up all those delicious juices, making every bite comforting. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that flavorful sauce.
Buffalo Meat Lasagna with Ricotta Cheese
Ready for a cozy twist on a classic? This buffalo meat lasagna with ricotta cheese brings bold flavor to your comfort food game. You’ll love how the lean buffalo pairs with creamy ricotta in every hearty bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 1 lb ground buffalo meat
– 1 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 28 oz canned San Marzano tomatoes, crushed
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1 tsp dried basil
– ½ tsp crushed red pepper flakes
– 15 oz whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh parsley, finely chopped
– 12 no-boil lasagna noodles
– 2 cups whole milk mozzarella cheese, shredded
– 1 cup Parmigiano-Reggiano cheese, freshly grated
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add finely diced yellow onion and sauté for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add ground buffalo meat, breaking it apart with a wooden spoon, and cook for 8-10 minutes until browned.
6. Mix in tomato paste and cook for 2 minutes to deepen the flavor.
7. Pour in crushed San Marzano tomatoes, dried oregano, dried basil, and crushed red pepper flakes.
8. Season with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
9. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
10. In a separate bowl, combine whole milk ricotta cheese, lightly beaten pasture-raised egg, and finely chopped fresh parsley.
11. Spread 1 cup of the buffalo meat sauce evenly in the bottom of a 9×13-inch baking dish.
12. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
13. Spread half of the ricotta mixture over the noodles using an offset spatula.
14. Sprinkle ⅔ cup shredded whole milk mozzarella cheese and ⅓ cup freshly grated Parmigiano-Reggiano over the ricotta.
15. Repeat layers: 1 cup sauce, 4 noodles, remaining ricotta mixture, ⅔ cup mozzarella, and ⅓ cup Parmigiano-Reggiano.
16. Top with final 4 noodles, remaining sauce, remaining mozzarella, and remaining Parmigiano-Reggiano.
17. Cover tightly with aluminum foil and bake at 375°F for 40 minutes.
18. Remove foil and bake uncovered for 15 minutes until the cheese is golden and bubbly.
19. Let the lasagna rest for 15 minutes before slicing to allow the layers to set.
20. Slice and serve warm.
For a perfect finish, this lasagna emerges with beautifully defined layers and a rich, savory depth from the buffalo. The ricotta adds a creamy contrast that melts into each bite, while the golden cheese crust provides a satisfying crunch. Try serving it with a simple arugula salad dressed in lemon vinaigrette to balance the hearty flavors.
Buffalo Meat Skewers with Ginger Marinade
Craving something bold and savory for your next gathering? You’ll love these Buffalo Meat Skewers with Ginger Marinade—they’re packed with flavor and surprisingly easy to pull off. Just marinate, skewer, and grill for a crowd-pleasing dish that’ll have everyone asking for the recipe.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds ground buffalo meat, chilled
– 2 tablespoons freshly grated ginger root
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 1 tablespoon honey
– 1 teaspoon freshly ground black pepper
– 1/4 cup finely chopped scallions, white and green parts separated
– 1 tablespoon clarified butter, melted
– 8 bamboo skewers, soaked in water for 30 minutes
Instructions
1. In a large mixing bowl, combine the ground buffalo meat, grated ginger, minced garlic, soy sauce, toasted sesame oil, honey, black pepper, and white parts of the scallions.
2. Mix the ingredients thoroughly with your hands until evenly incorporated, about 2 minutes.
3. Cover the bowl with plastic wrap and refrigerate the mixture for 20 minutes to allow the flavors to meld and firm up the meat.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
5. Divide the chilled meat mixture into 8 equal portions and shape each into a log around the soaked bamboo skewers, pressing firmly to adhere.
6. Brush the skewers lightly with the melted clarified butter to prevent sticking and promote browning.
7. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until they reach an internal temperature of 160°F and develop a caramelized crust.
8. Remove the skewers from the grill and let them rest for 3 minutes on a wire rack to retain juices.
9. Garnish with the reserved green parts of the scallions before serving.
What makes these skewers stand out is their juicy, tender texture from the buffalo meat, balanced by the zesty kick of ginger and savory depth from the marinade. Serve them over a bed of jasmine rice or alongside a crisp cucumber salad for a refreshing contrast—either way, they’re sure to disappear fast!
Buffalo Meat and Quinoa Stuffed Peppers
Brace yourself for a flavor-packed dinner that’s as satisfying as it is wholesome. These stuffed peppers combine lean buffalo meat with protein-rich quinoa for a hearty, nutrient-dense meal that’s perfect for a cozy weeknight. You’ll love how the spicy, savory filling pairs with the sweet, tender bell peppers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 lb ground buffalo meat
– 1 cup uncooked quinoa, rinsed
– 2 cups low-sodium chicken stock
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp unsalted butter
– 1 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– ½ cup shredded sharp cheddar cheese
– ¼ cup chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Place the bell pepper halves cut-side up in the prepared dish; season the insides lightly with salt and pepper.
3. In a medium saucepan, combine the rinsed quinoa and chicken stock; bring to a boil over high heat.
4. Reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Tip: Let the quinoa rest, covered, for 5 minutes off the heat to fluff perfectly.
5. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
6. Add the diced onion and sauté for 4–5 minutes until translucent and lightly golden.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the ground buffalo meat to the skillet, breaking it up with a wooden spoon.
9. Cook the meat for 6–8 minutes, stirring occasionally, until browned and no pink remains.
10. Drain any excess fat from the skillet, then stir in the cooked quinoa, smoked paprika, cayenne pepper, and butter until well combined. Tip: The butter adds richness and helps bind the filling.
11. Season the mixture generously with kosher salt and black pepper to your preference.
12. Spoon the filling evenly into the bell pepper halves, packing it gently.
13. Cover the dish with aluminum foil and bake for 20 minutes.
14. Remove the foil, sprinkle the shredded cheddar cheese over the peppers, and bake uncovered for 10–12 minutes until the cheese is melted and bubbly. Tip: For a crispier top, broil for the final 1–2 minutes, watching closely to prevent burning.
15. Garnish with chopped fresh parsley before serving.
Enjoy the contrast of the tender, slightly sweet pepper with the spicy, savory filling. Each bite delivers a satisfying mix of textures, from the fluffy quinoa to the rich buffalo meat. For a creative twist, serve these peppers alongside a crisp green salad or drizzle with a tangy blue cheese dressing to complement the heat.
Buffalo Meat Sloppy Joes
Wondering how to shake up your weeknight dinner routine? You’ve got to try these Buffalo Meat Sloppy Joes. They’re a fun, flavorful twist on the classic, with a bit of a kick that’ll make you forget all about the ground beef version.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 1 large red bell pepper, finely diced
– 3 garlic cloves, minced
– 1 pound ground buffalo meat
– 1 cup tomato sauce
– 1/2 cup buffalo-style hot sauce
– 2 tablespoons Worcestershire sauce
– 1 tablespoon apple cider vinegar
– 1 tablespoon light brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 4 brioche hamburger buns, lightly toasted
– 1/4 cup crumbled blue cheese
– 2 tablespoons unsalted butter, for toasting
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 finely diced yellow onion and 1 finely diced red bell pepper; sauté, stirring occasionally, until softened and just beginning to caramelize, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high and add 1 pound ground buffalo meat, breaking it apart with a wooden spoon. Cook until no pink remains, about 5-7 minutes, draining any excess fat if desired for a leaner finish.
5. Reduce heat to medium-low and pour in 1 cup tomato sauce, 1/2 cup buffalo-style hot sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 tablespoon light brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.
6. Stir thoroughly to combine all ingredients, then simmer uncovered, stirring occasionally, until the sauce thickens and coats the meat, about 10-12 minutes.
7. While the mixture simmers, heat a separate skillet or griddle over medium heat and spread 2 tablespoons unsalted butter on the cut sides of 4 brioche hamburger buns.
8. Toast the buns, buttered-side down, until golden brown and crisp, about 2-3 minutes.
9. Spoon the hot buffalo meat mixture generously onto the bottom halves of the toasted brioche buns.
10. Top each with 1 tablespoon of crumbled blue cheese, then cover with the top bun halves.
Looking at the finished sandwich, you’ll love the tender, juicy texture of the buffalo meat contrasted with the tangy, slightly spicy sauce. The creamy blue cheese melts just enough to mellow the heat, making every bite perfectly balanced. For a fun twist, serve them open-faced on a toasted bun with a side of crisp celery sticks and extra hot sauce for dipping.
Buffalo Meat Shepherd’s Pie with Spicy Cheese Top
On a chilly evening when you crave something hearty with a kick, this twist on a classic hits the spot. Imagine tender buffalo meat and veggies under a creamy, spicy cheese mash—it’s comfort food with an edge.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground buffalo meat
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 2 carrots, peeled and diced into ¼-inch cubes
– 2 celery stalks, finely chopped
– 2 garlic cloves, minced
– 1 tbsp tomato paste
– 1 cup beef stock
– 1 tsp Worcestershire sauce
– 2 lbs Yukon Gold potatoes, peeled and quartered
– ½ cup heavy cream
– 4 tbsp unsalted butter
– 1 cup sharp cheddar cheese, grated
– 2 jalapeños, seeded and finely chopped
– ¼ tsp cayenne pepper
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Place the quartered potatoes in a large pot, cover with cold water, add 1 tsp kosher salt, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15–20 minutes until fork-tender.
4. While the potatoes cook, heat the clarified butter in a large skillet over medium-high heat.
5. Add the diced onion, carrots, and celery to the skillet and sauté for 5–7 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the ground buffalo meat to the skillet, breaking it up with a spoon, and cook for 5–7 minutes until browned.
8. Mix in the tomato paste and cook for 1 minute to deepen the flavor.
9. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
10. Simmer the mixture for 10 minutes until slightly thickened, then season with kosher salt and freshly ground black pepper.
11. Drain the cooked potatoes and return them to the pot.
12. Mash the potatoes with the heavy cream and unsalted butter until smooth and creamy.
13. Fold in the grated cheddar cheese, chopped jalapeños, and cayenne pepper until evenly combined.
14. Spread the buffalo meat mixture evenly into a 9×13-inch baking dish.
15. Top with the spicy cheese mash, spreading it in an even layer.
16. Bake in the preheated oven for 20–25 minutes until the top is golden brown and bubbly.
17. Let the pie rest for 5 minutes before serving.
Ultimate comfort in every bite—the creamy, spicy cheese topping melts into the savory buffalo filling, creating a rich, layered texture. Serve it straight from the dish with a crisp green salad to balance the heat, or scoop it into bowls for a cozy, family-style meal.
Buffalo Meat Stroganoff with Creamy Sauce
Brace yourself for a cozy, flavor-packed dinner that’s a modern twist on a classic comfort dish. This Buffalo Meat Stroganoff swaps traditional beef for lean, rich buffalo, simmered in a luscious creamy sauce that’s perfect for a chilly evening. You’ll love how quick and satisfying it comes together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground buffalo meat
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, thinly sliced
– 1 tbsp all-purpose flour
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– ½ cup sour cream
– ¼ cup heavy cream
– 12 oz wide egg noodles
– 2 tbsp fresh parsley, chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat for the egg noodles.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add ground buffalo meat, breaking it apart with a spatula, and cook for 5-7 minutes until browned and no pink remains.
4. Transfer the cooked buffalo to a plate, leaving any rendered fat in the skillet.
5. Reduce heat to medium and add diced onion to the skillet, sautéing for 3-4 minutes until translucent.
6. Stir in minced garlic and sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms are tender and lightly browned.
7. Sprinkle all-purpose flour over the vegetable mixture and cook for 1 minute, stirring constantly to form a roux.
8. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
9. Return the cooked buffalo meat to the skillet, bring to a simmer, and cook for 10 minutes over medium-low heat, stirring occasionally.
10. Meanwhile, cook the egg noodles in the boiling water for 8-10 minutes until al dente, then drain.
11. Reduce heat to low and stir sour cream and heavy cream into the buffalo mixture until fully incorporated.
12. Season the sauce with kosher salt and freshly ground black pepper to your preference.
13. Divide the cooked egg noodles among serving bowls and top generously with the buffalo stroganoff sauce.
14. Garnish with chopped fresh parsley before serving.
Every bite of this stroganoff delivers a tender, savory buffalo meat coated in a velvety, tangy sauce that clings beautifully to the egg noodles. The mushrooms add an earthy depth, making it a hearty yet refined meal—try serving it over mashed potatoes for a decadent twist or with a crisp green salad to balance the richness.
Buffalo Meat Bolognese with Spaghetti
Gather around, friends! If you’re craving a hearty, flavorful pasta night with a twist, this buffalo meat bolognese is your new go-to. It’s rich, savory, and surprisingly easy to pull together for a cozy dinner. You’ll love how the lean buffalo meat adds depth without being overly heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground buffalo meat
– 1 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium carrot, finely grated
– 1 celery stalk, finely diced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/2 cup dry red wine
– 1/2 cup whole milk
– 1/4 cup tomato paste
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Kosher salt, to taste
– Freshly ground black pepper, to taste
– 12 oz dried spaghetti
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– Fresh basil leaves, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, minced garlic, finely grated carrot, and finely diced celery stalk, and sauté until softened and fragrant, about 8 minutes, stirring occasionally to prevent burning.
3. Push the vegetables to the sides of the pot, add the ground buffalo meat, and cook until browned and crumbled, about 6-8 minutes, breaking it up with a wooden spoon.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, ensuring it coats the meat and vegetables evenly.
5. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 4 minutes.
6. Add the hand-crushed San Marzano tomatoes, whole milk, dried oregano, and red pepper flakes, then season with kosher salt and freshly ground black pepper to taste.
7. Reduce the heat to low, cover the pot partially, and simmer the sauce for 30 minutes, stirring every 10 minutes to prevent sticking and allow flavors to meld.
8. While the sauce simmers, bring a large pot of salted water to a rolling boil over high heat, then add the dried spaghetti and cook according to package instructions until al dente, about 9-11 minutes.
9. Drain the spaghetti, reserving 1/2 cup of the pasta water, and toss the spaghetti directly into the bolognese sauce, adding reserved pasta water as needed to loosen the sauce to a silky consistency.
10. Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese and garnished with fresh basil leaves.
This bolognese boasts a velvety texture with tender strands of spaghetti clinging to the robust, slightly gamey buffalo meat. The hint of red pepper flakes adds a subtle warmth that balances the rich tomato base perfectly. Try serving it with a crisp green salad and crusty bread for a complete, satisfying meal that feels both rustic and refined.
Buffalo Meat and Mushroom Stir Fry
Dinner just got a whole lot more exciting with this bold and savory stir-fry. You’ll love how the lean buffalo meat pairs with earthy mushrooms in a dish that’s ready in under 30 minutes—perfect for those busy weeknights when you want something hearty but don’t have hours to spend in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb buffalo sirloin, thinly sliced against the grain
– 12 oz mixed wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
– 1 large yellow onion, julienned
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, finely grated
– 3 tbsp clarified butter (ghee), divided
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tsp crushed red pepper flakes
– ½ cup thinly sliced scallions, for garnish
– Cooked jasmine rice, for serving
Instructions
1. Pat the buffalo sirloin slices completely dry with paper towels to ensure a proper sear.
2. Heat 2 tablespoons of clarified butter in a large wok or heavy-bottomed skillet over high heat until shimmering, about 1 minute.
3. Add the buffalo slices in a single layer, working in batches if necessary to avoid overcrowding, and sear for 1 minute per side until browned but still medium-rare inside.
4. Transfer the seared buffalo to a clean plate and set aside.
5. Reduce the heat to medium-high and add the remaining 1 tablespoon of clarified butter to the same wok.
6. Add the julienned onion and sauté, stirring frequently, for 3 minutes until softened and beginning to caramelize.
7. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to prevent burning.
8. Add the sliced wild mushrooms and cook, stirring occasionally, for 5-6 minutes until they have released their moisture and are tender.
9. Pour in the low-sodium soy sauce, rice vinegar, toasted sesame oil, and crushed red pepper flakes, stirring to combine.
10. Return the seared buffalo slices and any accumulated juices to the wok, tossing gently to coat in the sauce and heat through for 1 minute.
11. Remove from heat and garnish with thinly sliced scallions.
12. Serve immediately over cooked jasmine rice.
The tender, slightly gamey buffalo contrasts beautifully with the meaty, umami-rich mushrooms, all coated in that savory-sweet sauce. For a fun twist, try wrapping spoonfuls in crisp butter lettuce leaves or topping with a fried pasture-raised egg for extra richness.
Buffalo Meat Meatballs in Marinara Sauce
Sometimes you want something hearty and satisfying, but maybe a little different from the usual beef. That’s where these meatballs come in—they’re packed with flavor and simmered in a rich, classic sauce. You’re going to love how the buffalo meat’s leanness works with the marinara.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground buffalo meat
– 1/2 cup fine breadcrumbs
– 1/4 cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tbsp extra-virgin olive oil, divided
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1 tsp dried oregano
– 1/4 tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the ground buffalo meat, breadcrumbs, milk, beaten egg, and grated Parmigiano-Reggiano.
2. Season the mixture generously with kosher salt and freshly ground black pepper, then mix gently with your hands until just combined, being careful not to overwork the meat.
3. Using a 1.5-tbsp scoop or your hands, form the mixture into uniform meatballs, placing them on a parchment-lined tray; you should have about 20 meatballs.
4. In a large, heavy-bottomed skillet or Dutch oven, heat 1 tbsp of the extra-virgin olive oil over medium-high heat until shimmering, about 2 minutes.
5. Working in batches to avoid crowding, add the meatballs and sear until deeply browned on all sides, about 6-8 minutes total per batch; transfer the seared meatballs to a clean plate.
6. Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same skillet.
7. Add the finely diced onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
8. Add the minced garlic and cook for 1 minute, just until fragrant, being careful not to let it burn.
9. Pour in the hand-crushed San Marzano tomatoes, along with their juices, and stir to combine.
10. Add the dried oregano and crushed red pepper flakes, then season the sauce with a pinch of kosher salt and black pepper.
11. Bring the sauce to a gentle simmer, then carefully nestle the seared meatballs into the sauce.
12. Cover the skillet with a lid, reduce the heat to low, and let the meatballs simmer gently in the sauce for 20 minutes to cook through and absorb flavor.
13. After 20 minutes, remove the lid and check that the meatballs are cooked to an internal temperature of 160°F using an instant-read thermometer.
14. Let the meatballs rest in the sauce, off the heat, for 5 minutes before serving.
Cozy and deeply savory, these meatballs have a tender, juicy texture with a subtle gaminess that pairs perfectly with the bright, herbaceous marinara. Serve them over a bed of creamy polenta or tucked into a crusty hoagie roll for an unforgettable sandwich.
Buffalo Meat Meatloaf with Herb Seasoning
Buffalo meatloaf might sound fancy, but trust me—it’s just as cozy and comforting as the classic. You get all that rich, slightly gamey flavor from the buffalo, balanced with a blend of herbs that makes your kitchen smell amazing. It’s a fun twist on a weeknight staple that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ pounds ground buffalo meat
– 1 cup panko breadcrumbs
– ¾ cup whole milk
– 2 pasture-raised eggs, lightly beaten
– ½ cup finely diced yellow onion
– 2 cloves garlic, minced
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, finely crushed
– ½ teaspoon freshly ground black pepper
– ½ teaspoon fine sea salt
– ¼ cup ketchup
– 1 tablespoon pure maple syrup
– 1 teaspoon apple cider vinegar
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with a neutral oil.
2. In a large mixing bowl, combine the panko breadcrumbs and whole milk, letting it soak for 5 minutes to soften—this helps keep the meatloaf moist.
3. Add the ground buffalo meat, lightly beaten pasture-raised eggs, finely diced yellow onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, crushed dried rosemary, freshly ground black pepper, and fine sea salt to the bowl.
4. Gently mix everything with your hands until just combined; overmixing can make the meatloaf dense.
5. Transfer the mixture to the prepared loaf pan, pressing it evenly without compacting it too tightly.
6. In a small bowl, whisk together the ketchup, pure maple syrup, and apple cider vinegar until smooth.
7. Spread the glaze evenly over the top of the meatloaf using a pastry brush or spoon for a glossy finish.
8. Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
9. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes; this allows the juices to redistribute for a tender slice.
10. Carefully turn the meatloaf out onto a cutting board, slice, and serve warm.
After resting, this meatloaf slices beautifully with a firm yet juicy texture. Aromatic herbs like thyme and rosemary shine through, complementing the lean, earthy notes of the buffalo. Try serving it with a crisp green salad or roasted root vegetables to round out the meal.
Buffalo Meat Taquitos with Spicy Dip
Brace yourself for a flavor-packed twist on a classic snack that’s perfect for game day or a casual weeknight dinner. You’re about to make crispy, savory taquitos filled with bold buffalo meat and served with a zesty dip that brings the heat. Trust me, these are so good you’ll want to double the batch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground buffalo meat
– 8 small corn tortillas
– 1 cup shredded sharp cheddar cheese
– 2 tbsp clarified butter, melted
– 1/2 cup crumbled blue cheese
– 1/2 cup sour cream
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 1 tbsp fresh lime juice
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 2 tbsp vegetable oil for frying
– Kosher salt to taste
Instructions
1. In a large skillet over medium-high heat, add the ground buffalo meat and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon until fully browned and no pink remains. Tip: Drain any excess fat from the skillet to keep the filling from becoming greasy.
2. Season the cooked buffalo meat with smoked paprika, garlic powder, cayenne pepper, and a pinch of kosher salt, stirring to combine evenly. Remove from heat and let cool slightly for 5 minutes.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable and prevent cracking.
5. Place a tortilla on a clean surface, spoon 2 tablespoons of the buffalo meat mixture along the center, and top with 1 tablespoon of shredded sharp cheddar cheese.
6. Roll the tortilla tightly around the filling to form a taquito, securing the seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
7. Brush each taquito lightly with melted clarified butter using a pastry brush for a golden, crispy exterior. Tip: Arrange taquitos seam-side down and spaced apart on the baking sheet to ensure even cooking.
8. Bake in the preheated oven for 12–15 minutes, or until the tortillas are crisp and lightly browned at the edges.
9. While the taquitos bake, prepare the spicy dip by combining crumbled blue cheese, sour cream, hot sauce, and fresh lime juice in a small bowl, whisking until smooth. Tip: For a thinner consistency, add a teaspoon of water or more lime juice to the dip and adjust seasoning with salt if needed.
10. In a separate skillet, heat 2 tablespoons of vegetable oil over medium heat and carefully pan-fry the baked taquitos for 1–2 minutes per side until deeply golden and extra crispy, then transfer to a paper towel-lined plate.
Serve these taquitos immediately with the spicy blue cheese dip on the side. Seriously, the contrast of the crunchy shell with the tender, spiced buffalo filling is irresistible, and the tangy dip cuts through the richness perfectly. For a fun twist, try drizzling extra hot sauce over the top or serving them with pickled jalapeños for an added kick.
Conclusion
Overall, these 29 buffalo recipes offer a deliciously lean and flavorful twist on your weeknight meals. We hope you’re inspired to fire up the stove and try a few! Don’t forget to leave a comment telling us which dish was your favorite, and please share this roundup on Pinterest to help other home cooks discover these tasty delights.
