Bison Heart Recipe (serves 6)
This recipe is courtesy of a Wild Idea Buffalo customer, supporter & friend, Angela Anderson. It is an adaptation from one of her favorite Bavarian cookbooks. We tried it and it received rave reviews from all. Plus, its super easy! *Optional: I’ve also made doubling the tomatoes and garlic, but adding just a little of the sour cream while stewing. Pass with the remaining sour cream.
Ingredients:
About 2 lbs. of Wild Idea Buffalo Heart, cut into large cubes
6 oz. of bacon
2 oz. butter
2 onions, chopped
2 cloves of garlic, chopped
6 fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste
1/4 bottle of white wine
8 oz of sour cream
Fresh or dried basil and parsley
1.) Cut the bacon into small bits and fry in 2 oz of butter
2.) Add the chopped onions garlic and sauté.
3.) Add buffalo heart to the bacon onions and garlic, and let it brown.
4.) Add 1/2 cup of water, tomatoes or paste, and the wine..
5.) Simmer for 30 minutes covered and then for 15 minutes without the lid. Stir the sour cream into the sauce.
6.) Sprinkle with fresh herbs.
*Serve with rice or mashed potatoes.