Don’t expect to find packages of beefalo on supermarket shelves any time soon, but this hybrid cross of a domestic beef cow and a bison delivers beefy taste in a low-fat, low-cholesterol package. “The cross appeals to those who yearn for a taste of the old West and those who want the advantages [of beefalo] from a health standpoint,” said Eldon Cole, livestock specialist at the University of Missouri Extension.
• Preheat oven to 350 degrees.
• Combine the beefalo, onion, bell pepper, bread crumbs, Worcestershire sauce, salt and pepper and 1 of the eggs. Mix well.
• Spray a 2-quart casserole dish with non-stick cooking spray.
• Press half of the beefalo mixture in the dish.
• Lightly beat the other egg, mix in the Ricotta and spread it over the layer of beefalo.
• Top with the remaining beefalo mixture and spread spaghetti sauce on the top.
• Bake 35 to 40 minutes.
1 medium onion, diced
1/2 bell pepper, diced
3/4 cup oatmeal or bread crumbs
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
2 eggs
Non-stick cooking spray
1 16-oz. container of Ricotta cheese
1/2 cup tomato-based spaghetti sauce, prepared or homemade
This article appears in Oct 1-31, 2005.