Rifle Gap Buffalo Steaks [barbecue]
Comments:	Buffalo meat tastes like beef but is lower in cholesterol. Try the marinade with beef or other game steaks.
Servings:	6
Ingredients	Preparation
2 buffalo sirloin steaks, 1 1/2 to 2-inch [4 to 5-cm] thick Marinade 2 tablespoons [30 mL] freshly grated lemon peel 1/3 cup [80 mL] fresh lemon juice 2 tablespoons [30 mL] sherry wine vinegar 1/4 cup [60 mL] tarragon wine vinegar 1 1/3 cups [330 mL] extra virgin olive oil 12 juniper berries, crushed 2 teaspoons [10 mL] green peppercorns, crushed 8 to 10 cloves garlic, minced 1/2 teaspoon [2.5 mL] freshly ground black pepper 2 tablespoons [30 mL] minced fresh tarragon or 1 tablespoon [15 mL] dried tarragon 1 cup [250 mL] white wine 2 bay leaves, crumbled 1 teaspoon [5 mL] minced fresh thyme or 1/2 teaspoon [2.5 mL] dried thyme 1 teaspoon [5 mL] minced fresh oregano or 1/2 teaspoon [2.5 mL] dried oregano 1 teaspoon [5 mL] minced fresh rosemary or 1/2 teaspoon [2.5 mL] dried rosemary	Into a large bowl, combine all marinade ingredients and whisk until emulsified. Pour over buffalo steaks and marinate overnight, refrigerated. Grill over hot coals for 5 to 6 minutes per side for medium-rare.