1. Slow down: You should always cook buffalo meat at lower temperatures than beef. For instance, hotter is better when grilling a beef steak, but don't crank up the grill for buffalo. Keep it at 300 degrees.
2. Whatever you do, do not overcook: Because buffalo meat is so lean, preparing it well-done means destroying it. "You don't want to prepare any of your buffalo to more than a medium," says Sheri Coleman of the North Dakota Buffalo Association.
3. Go easy with the broiler: To broil buffalo, move the rack one notch further away from the heat source than your beef setting and cook one-third of the time. Your steak should be at least an inch thick.
4. Roast with care: Cover the meat with a foil to retain the flavorful juices and cook at 275 degrees for the same amount of time as you would beef, says Lauren Lesmeister, author of "Buffalo Recipes."
5. Try a pan fry: As usual, turn the heat down or else sear the meat quickly, radically cutting down on preparation time.
