I think properly defrosting any meat is a safer way to cook.
It'll thaw out as you cook it.
Seriously though, the center will be fairly rare compared to the outside if you don't thaw it out first. Nuking it on low power to thaw it out doesn't work as well as it does for beef, either.
I've discovered that, for wilder meats, just letting it sit to thaw out seems to work the best. In addition, cooking at somewhat lower temperatures for longer times than for domestic meats also seems to work better,
I'm not an expert on this, but I think the lower fat content of the wild meats may be the reason for this.
Also, you may want to consider looking into some Beano if you haven't eaten buffalo before.
Buffalo meat should be treated like lean beef. As far as thawing, that is a good idea, because you really can't tell sometimes if meat has spoiled while it is a frozen state.With that said if you are reasonably sure the meat is good, it could be put into a crock pot while still frozen.
I realize your question is a bit dated, and you probably already had your encounter with buffalo cookery, but here's my input anyway.
You can cook almost any meat frozen but your results depend on what cut it is, what your cooking method is and what type of dish you're preparing.
If you're asking whether you can use ground buffalo meat frozen, I've done this numbers of times when I was in a hurry to get a meal on the table and wanted to throw together a quick chili or a stove-top Johnny Mazotti.
I just put the block of ground meat in a pan, covered it and let it slowly cook over low heat, chunking it up as it thawed and browned.
(You might want to add a little EVOO if the meat is very lean.)
Slow cooking is great for frozen meat of any variety, including buffalo.
When my four kids were still at home, I often threw a frozen roast in my crock pot early in the morning, set the pot on low, added a few other ingredients like onions, garlic, maybe a can of tomatoes and a cup or so of beef broth. Hours later when I came home from work, all I had to do was add frozen carrots and/or other veggies and seasonings, then turn up the heat and we had a terrific sit down dinner 30 minutes later.
Another way to cook frozen meat is to put it in a slow oven at 250 degrees. Do you remember Grandma's favorite onion soup roast? It's spectacular cooked this way, and you can definitely use buffalo meat for this dish. It's so easy!
Line a roasting pan with heavy duty aluminum foil. Place the frozen roast on the foil. Sprinkle one package of dry onion soup over the meat and pour a half cup of water or red wine over the top. Seal the foil tightly and roast for at least four hours until fork tender.
If you're broiling or grilling buffalo steaks I don't recommend cooking the meat frozen. The outside can brown before a safe interior temperature is achieved.
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