Thanksgiving Reflections

The golden leaves of the surrounding cottonwoods have mostly settled to the ground. Lingering behind are a few dried brown ones that cling to the branches and rattle like lonely wind chimes.

The emptying out of fall has a stillness that gently settles into the human soul and quiets it, allowing time for reflection and contemplation.  Because time truly does fly, I welcome the slowing effect that this time of year brings and because it’s November, I start my list of the many things I am thankful for.

Always included on this list are our Wild Idea Buffalo Co. customers and supporters. Not only do you allow us the opportunity to continue our work, but you also enrich our lives and energize us with your passion.  An example of how awesome you all are can be found in the many of your comments, notes, e-mails and photos that we receive, which we are always knocked out by. Here are a few excerpts:

From Jane: “I still have the smell of the Great Prairies in my nose, the (freezing) wind in my hair, the purring of the bison in my ears, and the color of their fur. My eyes are still full of… empty spaces (which doesn’t mean full of nothing!). Oh yes, my heart belongs to those memories. Most of all, my heart beats better since I’ve met you. Thanks to people like you, my life is easier because you make me dream, so it softens reality. Dan, the way you write and talk, with easy words to say deep thoughts, and Jill, the way you welcome and make people feel important. Oh yes, my heart belongs to people like you.”

From Alissa:  “As a former hotshot (wildland firefighter) I have a deep connection to the land I serve. I can truly connect with your life story. As a tough gal, I used to cite The Cheeseburger as my favorite food, until I found out what really happened to the donor, and until I noticed what was happening to some lands I was working on that were grazed.  I had to go vegetarian a few years ago on principle.  It’s been difficult. This fall while I was working a prescribed burn in NE, putting fire back where it belongs in a grasslands ecosystem, I was introduced to Wild Idea Buffalo Co. over beers after work. When I got back home to Denver, I looked you up, went to Natural Grocers and got some of your Wild Idea Ground Buffalo, made some spaghetti with MEAT SAUCE and read your first book.  BOTH, were so good. This may sound overly dramatic, but my heart bursts to eat with a cause.  A good, and beautiful, and noble cause.  To eat meat again with joy and purpose, as opposed to with guilt and trepidation, makes my heart happy.  THANK YOU.  I’m real glad I found you.”

 From Ed N. – A poem, “Helping Mama Die”
Dan had led his herd of buffalo
From one pasture to the next
To keep water, grass, and animals
In their proper context.

Most of the herd moved quick to new grass…
A small group stayed behind
Seemed that moving would be difficult
And they were not inclined.

Read full poem: CLICK HERE

Wow! Right. We feel so fortunate to have the opportunity to share our part of the world with you.  We also have had the pleasure of meeting some of you through summer tours or when traveling and so enjoy our visits with you. The swirling of coffee, wine, and conversation, reinforce our efforts and our commitment to the land, the animals, and to you.  So thank you, thank you, thank you!

In the spirit of thanksgiving, my recipe of the month will be a delicious addition to your holiday table. I hope you like it too. It has a little more butter than most of my recipes, but hey… it’s Thanksgiving! Warmest holiday wishes to you all. Cheers! Jill

Wild Idea Stuffed Bison Roast with Red Wine Gravy
I tested this recipe out on visiting guests, and it was a big success! Prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Roast & Gravy Ingredients:
1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions:
1)   Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat.  You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2)    Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3)   Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4)   Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5)   Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6)   Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7)   Pour onions with juices over roast, and press lightly in to meat.
8)   Place roast in pre-heated oven and roast for 5 hours.
9)   Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10)  In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11)  Slowly whisk in stock and wine, stirring constantly.
12)  Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13)  Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14)  Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing

Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1.)  In heavy skillet over medium high heat, heat butter and olive oil.
2.)  Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3.)  Add herbed stuffing and stir to incorporate.
4.)  Slowly add you stock. Mixture should be moist and hold together.
5.)  Transfer stuffing to a different pan to cool, and follow instructions above.