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Source: Amazon.com

As luck would have it, I received a fascinating cookbook about wild game in the mail just AFTER my venison column ran earlier this month. But that sure didn't stop me from flipping through "Wild About Game" by Janie Hibler, the author of "Dungeness Crabs & Blackberry Cobblers." I just love the fact that this wild game book was written by a woman.

"Wild About Game" includes 150 recipes for everything "from alligator to antelope to venison and wild turkey."  And while it might initially sound like something that wouldn't be all that useful to the average cook, consider that any recipe for duck, goose, turkey and other fowl could probably be tweaked for use with storebought poultry. And the bear, buffalo, venison, elk and moose recipes could be made with beef instead.

The book also has recipes for accompanying dishes like wild mushroom gratin, sweet apple jam, cabbage with bacon and wild rice and new potatoes with capers and garlic. But I'm going to share a buffalo recipe and challenge you all to try and find some real buffalo meat. If you can't find it at the Natural Foods Co-op or one of the grocery stores, try the Brush Creek Buffalo Store in Riner at 1-800-382-9764.

This recipe has an accompanying recipe for tomatillo salsa, but this isn't exactly the best time of year for tomatillos, so if you can't find enough that look good, pick up a jar of salsa verde, such as Pace, and just use that instead.

Have a great weekend!

Grilled Buffalo Ribeye Burritos with Tomatillo Salsa

2 buffalo, beefalo or beef ribeye steaks, 8 oz. each
Kosher salt and cracked black pepper
Ground cumin
8 fresh flour tortillas
2 cups hot refried beans (or one 16 oz. can)
2 large pasilla chiles, grilled and peeled*
2 medium tomatoes, stem-end removed and chopped
1 avocado, pit removed, peeled and sliced vertically
Tomatillo salsa (below)
4 oz. fresh arugula leaves

1. Heat the grill or broiler.
2. Pat the meat dry with paper towels. Season with salt and a good dusting of pepper and cumin.
3. Grill the meat over medium-high heat for 2 to 3 minutes a side, until the meat is brown on the outside and medium-rare on the inside. Let the meat rest for 10 minutes. Slice the meat against the grain in 1/4-inch slices.
4. Put the tortillas between two paper towels and sprinkle the outsides of the towels lightly with water. Microwave on high for 30 seconds. To serve, put out all the fixings and let folks make their own, spreading each tortilla with refried beans, followed by a few strips of meat and chiles, chopped tomato and avocado, a spoonful of salsa and some arugula leaves. Roll and enjoy.

* Grill the pasilla chiles over high heat until they are completely charred on the outside. Put them into a plastic bag and wrap them up to steam for 15 minutes. Take them out of the bag and pull the charred skin off. Discard the seeds and stems. Cut into long strips.

Tomatillo Salsa
Makes one cup

1/4 pound fresh tomatillos, husks removed
1 garlic clove, skinned
1 jalapeno chile, stemmed and seeded
2 Tbsp. chopped red onion
1/2 cup fresh cilantro
2 Tbsp. fresh lime juice

Put tomatillos in a small dish with 2 Tbsp. water. Microwave on high for one minute or blanch in boiling water for 15 seconds. Drain and cool under cold water. Combine the garlic, chile and red onion in the bowl of a food processor. Process to mince, 5 to 10 seconds. Add the cilantro, lime juice and tomatillos and pulse 8 to 10 times, until coarsely chopped. Let stand for at least 15 minutes at room temperature. If the mixture is too thick, add a few teaspoons of water.

Source: "Wild About Game" by Janie Hibler