Buffalo Steak on Wild Rice & Veggie Pilaf

We’re mixing up our protein and making a meal anyone can cook! Don’t have buffalo available, this recipe will work with venison, beef, and even chicken! Do me a favor, please, and share this video recipe with your friends and family!

I purchased the buffalo from Niemuth's Southside Market. Check them out if you’re in the Appleton area!

Here's what you need to make it:

  • Buffalo Steak (or Venison, Beef, Chicken)
  • Beef Stock (unsalted)(Chicken stock if using a chicken)
  • 1 Onion (chopped)
  • 1 Garlic Clove (chopped)
  • 1/3 cup Craisins
  • 1/3 cup chopped Walnuts
  • 1 apple
  • 1 cup of wild rice to list
  • Rosemary to list
  • Chopped broccoli to list
  • Lemon Juice
  • Salt & Pepper


Here's how you make it:

Make sure the meat is already out, at room temperature, and the onions are chopped up. Get a small pot for the rice, and turn a burner on high. Pour the cup of beef stock and ¾ of a cup of water into the pot. Add 1 cup of wild rice to the pot, stir, and cover. Let the rice cook until all of the liquid inside the pot is soaked up into the rice. Then, when the rice is done cooking, turn the burner off and let it sit. Turn another burner on medium to medium-high heat, and get a big pan out. Pour a little bit of oil in. Season the meat with a little bit of pepper on both sides, but don’t put it in the pan yet. Put the onions in the pan, and once they start sizzling, put the garlic in. Occasionally stir these as they cook, and once they are starting to get somewhat golden-brown, put about 95% of this onto a separate plate, leaving a little bit left in the pan. Put the pan back on the burner, and add a couple splashes of beef stock, probably equal to about a ¼ cup. Add the buffalo into the pan, and add a touch of rosemary and a little more black pepper to it. Make sure you have checked on and stirred the rice at this point. Depending on how thick the steak is will depend on when you flip it. As you are flipping it, stir the onions around that were under it. As you are waiting for the meat to cook, start cutting up the apple into small chunks. Once your meat is cooked how you want it, take it from the pan and put it on a plate to let it sit. Put the onions you set aside back into the pan you just took the meat out of. Pour some more beef stock in, about ⅛ cup, and stir. Add broccoli, craisins, apple chunks, and walnuts to the onion mixture. Squeeze a splash of lemon juice in, and then another splash of beef stock. Mix the rice into the pan with all of of your other ingredients. Turn the burner heat down to low, and mix. Finally, add a little bit of sea salt and mix.