Appetizer Recipes to the Holiday Party Rescue

If you are throwing a holiday party or bringing an appetizer offering to a holiday party, you have come to the right place. Not only are the following recipes delicious, but you will create a little stir with some of the secret ingredients. In an effort to use the whole animal and support sustainability, these delicacies are showing up on menu’s of some of the finest of restaurants, but are very doable for the home cook too. Make just one or serve up all three and wait for the accolades to roll in. If you are looking for more traditional recipes, we have those too. Check out this trio of Bison Meat Ball appetizers for additional holiday entertaining ideas! http://wildideabuffalo.com/2013/december-hors-doeuvres/ Cheers! jill

Wine Braised Buffalo Tongue (Makes 24 appetizers)
This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it.  😉

Ingredients:
1 – Buffalo Tongue
1 – quart water
1 – quart white wine
1 – stick organic salted butter
1 – onion, diced
2 – cups  mushroom, sliced
1 – clove garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
2 – cups white wine
24 – crostini
Horseradish sauce

Preparation:
1)   In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil.
2)   Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours.
3)   Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it.
4)   Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat.
5)   In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter.
6)   Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides.
7)   Once tongue is browned, add the white wine and bring to a full boil.
8)   Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes.
9)   Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced.
10)  Slice tongue thin & serve on toast points.
11)  Top with onions and garnish with a dollop of horseradish cream & parsley. Delish!

Bison Carpaccio *pronunciation: car-paht-cho
Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining.

Ingredients:
2 – 10oz. Wild Idea Buffalo New York Strip Steaks
¼ – cup olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – green onions, sliced
2 – tablespoons capers
2 – lemon wedges
sea salt and fresh cracked pepper

Preparation:
1)   Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks.
2)   On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes.
3)   Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side.
4)   Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices.
5)   To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers.

Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.

Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli
You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant.  Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!

Ingredients:
2 – packages Wild Idea Buffalo Bull Fries
Water
¾ – cup extra virgin olive oil
¾ – cup rice vinegar
½ – teaspoon chili flake
½ – teaspoon black pepper
¾ – teaspoon salt
8 – sprigs fresh thyme, leaves only
8 – sprigs fresh parsley
1 – lemon, juiced
1 – green onion
2/3 – cup flour
½ – tablespoon onion powder
1 – tablespoon garlic powder
½ – teaspoon cayenne
3 – cups grape-seed or sunflower oil
fresh lemon

Preparation:
1)   In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2)   Drain the bull fries in a colander and rinse under cold water, until room temperature.
3)   While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender.  Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4)   Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5)   Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6)   Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7)   Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8)   Remove the bull fries from the first marinade and place them on cutting board.  Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9)   Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself.  Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon.  Serve with Herbed Lemon Aioli and hot sauce.

Herbed Lemon Aioli

Ingredients:
2 – egg yolks
1 – large garlic clove
½ – teaspoon salt
½ – teaspoon Dijon mustard
1 – teaspoon fresh thyme leaves
3 – fresh parsley sprigs
½ – teaspoon lemon zest
1 – lemon, juiced
1/3 – cup olive oil
pinch cayenne

Preparation:  Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed.  Sprinkle with a pinch of cayenne.