Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
Lean but juicy, buffalo medallions are ideal for a simple everyday dinner. Slightly sweeter than beef (and more healthful, too), they are delicious in this recipe for Buffalo Steak au Poivre or seasoned simply with salt and pepper and topped with our Truffle Butter.
D’Artagnan buffalo are raised to our exacting specifications in Canada on a 100% vegetarian diet, in a clean and natural environment, without the use of chemicals, hormones, antibiotics or steroids. Our buffalo meat is minimally processed with no artificial ingredients or water added, so you enjoy 100% pure buffalo and nothing else. The result is meat with an authentic buffalo taste that is extremely lean and low in calories and cholesterol.
As with any lean game meat, our buffalo medallions are best prepared using lower temperatures than one would use for beef; cook them until rare or medium rare for the best flavor and texture. If grilling, brush meat lightly with oil and use the cooler part of the grill.
Try our other popular cuts of buffalo meat:
"Croustillant is French for “crunchy,” and refers to the crispy phyllo crust that holds the luscious layers of buffalo, goat cheese and portobello mushrooms. "
"Rossini refers to anything prepared with truffles. These buffalo steaks are served with a creamy foie gras and truffle sauce. This was a hit when we served it at the 2008 Fancy Food Show."
