Wild Idea Buffalo Recipe of the Week – Buffalo Parmesan

February 19, 2014 at 9:56 AM | Posted in Wild Idea Buffalo | Leave a comment
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Great recipe idea from Jill O’Brien of Wild Idea Buffalo, Buffalo Parmesan! I left the link to the recipe and while there check out all the Wild idea Buffalo selections of Buffalo Meat.

 

 

 

Buffalo Parmesan (serves 2)Wild Idea Buffalo Buffalo Parmesan

 
Ingredients:

 

For Sauce:

1 28 oz. canned diced tomatoes
1 onion, peeled and cut in half
5 tablespoons butter
salt to taste

For Pasta:

2 cups (or desired amount) fettuccini, cooked el dente
1 cup pasta water, reserved from cooking
¼ cup olive oil
½ cup grated Parmesan
½ teaspoon salt
½ teaspoon black pepper

For Steak:

8 to 12 oz. Bison Steak
1 teaspoon salt
1 teaspoon pepper
½ cup flour
1 egg, beaten
½ cup panko crumbs
½ cup grated Parmesan cheese
2 tablespoons vegetable oil

Preparation:

1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes.
2) Remove onion, and season with salt to taste. Set aside or reheat for later use.
3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside.
4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside.
5) Arrange top oven rack to the middle of the oven. Preheat broiler to high.
6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper.
7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate.
8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs.
9) Heat two tablespoons of oil in heavy sauté pan over medium heat.
10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside.
11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto.
12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes.
13) Transfer to plates and garnish with chopped parsley or green onion.

For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
http://wildideabuffalo.com/2014/buffalo-parmesan/

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande
8 oz. Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-terres-major-filet

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