Ingredients

* 1 cup wild rice, uncooked
* 2 cups water
* 1 tsp. salt
* 1 lb. ground buffalo
* 1/2 cup onions, finely chopped
* 1/2 cup mushrooms, sliced
* 5 tbsp. oil
* 6 slices French bread, crusts removed and cubed
* 1 cup hot beef stock or bouillon
* 1/4 tsp. sage
* freshly ground pepper
* 6 buffalo t-bone or rib steaks
* 2 cups red wine
* 6 tbsp. butter

Directions

1. Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well. Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2-quart casserole, cover and bake 1 hour. Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries.
2. Contributor: Burning Tree Native Grill

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