The Greatest Buffalo Recipes

For the Plains tribes, the buffalo was more than just a source of food—it was life itself. Every part of the animal was used, but the preparation of its meat was central to survival, ceremony, and culture. From fresh cuts cooked over open fires to preserved pemmican stored for winter, the tribes of the Great Plains—such as the Lakota, Cheyenne, Comanche, and Blackfoot—developed a variety of ingenious ways to prepare and preserve buffalo meat.

When a buffalo was brought down, the work of butchering began immediately. Men typically handled the initial kill, but women were the primary processors of the meat. Working quickly to avoid spoilage, they divided the carcass into parts—hump meat, rib meat, tongue, liver, kidneys, and other prized sections. Each had its own method of preparation and cultural significance.

Fresh buffalo meat was often roasted or boiled. Roasting was typically done on wooden skewers over an open flame or on hot stones placed in a shallow pit. This method produced a smoky, savory flavor. Boiling was achieved using hide or clay vessels filled with water, heated by dropping in fire-heated stones. This method preserved nutrients and made tougher cuts more palatable. The marrow from leg bones was considered a delicacy and was often roasted or added to soups.

The most critical preparation method, however, was drying. To create dried buffalo meat, women sliced the meat into thin strips and hung it on wooden racks in the sun and wind. In dry weather, this process could take a day or two. Once fully dehydrated, the meat became lightweight, compact, and long-lasting—perfect for storage and travel. This dried meat was eaten as-is, rehydrated for stews, or ground into smaller pieces for further use.

One of the Plains tribes’ most vital food inventions was pemmican. This highly nutritious and portable food was made by grinding dried buffalo meat into a powder, mixing it with rendered fat (tallow), and sometimes adding dried berries such as chokecherries or serviceberries. The mixture was packed into rawhide bags or animal stomachs and sealed tight. Pemmican could last for months or even years, making it an essential food during winter, long hunts, or warfare. It was also a major trade item and later adopted by fur traders and explorers across North America.

Organ meats were eaten fresh and often raw. The liver was highly prized and sometimes eaten immediately after a kill, believed to impart strength and vitality. The stomach lining and intestines were cleaned, boiled, and used in soups or sausages. Even blood was sometimes used in cooking, such as in blood sausage or thickening stews.

The careful preparation and preservation of buffalo meat showcased the Plains tribes’ deep knowledge of their environment. They knew how to make the most of each animal, ensuring nothing went to waste. These methods didn’t just sustain them—they helped them thrive in one of the most challenging landscapes in North America. The buffalo was sacred, and the way it was prepared reflected both practical survival and spiritual reverence.

To learn more about the history of the tribes of the Great Plains, check out the latest episode of “History At The OK Corral” on our Youtube channel. Link below!