1 cup Wild Rice, uncooked
2 cups Water
1 teaspoon Salt
1 lb. Ground Buffalo
1/2 cup Onions, finely chopped
1/2 cup Mushrooms, sliced
5 tablespoons Oil
6 slices French Bread, crusts removed and cubed
1 cup hot Beef Stock or Bouillon
1/4 teaspoon Sage
Freshly ground Pepper
6 Buffalo T-bone or Rib Steaks
2 cups Red Wine
6 tablespoons Butter
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.