Meat guru, Hugh FearnleyWhittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party. Ingredients: 1 – Wild Idea Buffalo Kidney 1 – cup milk 2 – tablespoons olive oil 1 – teaspoon salt 1 – teaspoon black pepper 1 – cup mushrooms, chopped 2 – tablespoons cider vinegar ¼ – cup red current or plum jelly 1 – cup dry sherry 1 – cup white wine 2 – teaspoons Worcestershire sauce ¼ – teaspoon cayenne, *I added more 1 – tablespoon, Dijon mustard 1 – tablespoon cream or sour cream fresh parsely & chives, chopped Preparation: 1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry. 2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occassionally. 3) Stir in the mushrooms and sauté for a couple more minutes. 4) Add the cider vinegar and then the jelly. Stir to incorporate. 5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30minutes. 6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points.
Bison Ox-Bone Stew
Bison ox-tails simmered in tomato and red wine sauce for hours until the meat falls of the bone, makes for a delicious, flavorful, one pot meal. Serve with crusty bread and a glass or two of vino! Serves 4. Ingredients: 2 – pounds Wild Idea Buffalo Ox-Tails, rinsed and patted dry 1 – tablespoon butter 1 – tablespoon olive oil 1 – onion, minced 6 – ribs celery, 5 halved, one minced 2 – garlic cloves, chopped 2 – bay leaves 5 – whole cloves 1 – teaspoon black pepper 1 – teaspoon salt ½ – teaspoon smoked paprika 1½ – cups red wine 2 – tablespoons tomato paste 1 – 28 ounce San Marzano or other stewed tomatoes, chopped ½ – teaspoon cinnamon Preparation: Preheat oven to 375°. In heavy pot over medium high heat, heat butter and oil. Add buffalo ox-tails to pan and brown on both sides, about 3 minutes each side. Add all minced vegetables, celery haves and spices to the pot. Sauté until tender, about 8 minutes. Add wine, tomato paste, chopped tomatoes and cinnamon and stir to incorporate. Bring to a boil, cover, and place in preheated oven. Stew buffalo ox-tails for about 3 hours or until meat is tender, and starts to fall away from the bone. Check occassionally, adding a little more wine as needed. During the last part of the cooking, place sliced carrots on baking sheet and brush with a little olive oil. Place in oven and roast until el dente. You may want to finish under the broiler for a few minutes to slightly brown. To serve, spoon stewed shanks and roasted carrots over polenta, and garnish with fresh herbs.
Bone Broth
Buffalo Bone Broth Customers often inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was ill, and her doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what she needed. The health benefits of consuming this magic elixir continue to be proven, including lowering blood sugar levels for those who live with diabetes. Wild Idea Buffalo has a strong following of customers who use the bone broth as preventive medicine. This recipe is a bit of a lengthy process, and will take you two days to make. But, it’s worth it, and it’s the only way to get the maximum benefits of all of the vitamins, minerals, antioxidants, and amino acids inside the bones. You won’t be sorry for the time invested, as the end result is not only healthy, but also super delicious! For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Enjoy the broth alone, or serve over rice with the shredded shank meat. Ingredients: 1 – 3.5 lb. pkg. Wild idea Buffalo Shank Steaks 1 – 2 lb. pkg. Wild Idea Buffalo Soup Bones Water 2 large Daikon radishes, peeled and quartered 1 onion, quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) Garnish Options: 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add the radish, cover, reduce heat to medium, and simmer for 3 hours. Strain liquids into a container, cover and refrigerate. Pull meat from bones and reserve for a later use. Return the bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving broth. Cover broth and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of broth from the refrigerator and remove any fat from the top. Marry both gelatinous broths into one pot, and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor.Meat Option: While bones are simmering, mix 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce, 3 Tbl. Sesame Oil, 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced, ½ tsp. black pepper and 2 tsp. red pepper flake together. Toss mixture with reserved Shank meat. Add shredded meat to bowl.
Prairie Oysters "Buffalo Bull Fries with Herbed Lemon Aioli
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 …
Buffalo Stock
Buffalo Stock (makes about 4 quarts) Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 carrots, chopped 3 stalks celery, chopped salt & pepper 1 to 2 tablespoons olive oil Preparation: Preheat oven to 400*. Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper. Bake in oven for 45 minutes, turning ingredients occasionally. Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water. Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours. Strain liquid away from other ingredients and refrigerate. After stock is completely cooled, remove fat that has settled to the surface. Store in jars for later use For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
Buffalo Ox-Bone Soup
(serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor. Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like. Soooooooo delicious! Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA
Buffalo Liver Pate'
Will serve 24 for hors d’oeuvres. Buffalo Liver Pate Ingredients: 4 T. butter 1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry) ½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage ½ onion chopped 1 T. garlic ½ tsp. thyme ½ tsp. sage ¼ tsp. nutmeg pinch of allspice ½ tsp. salt 1 tsp. pepper 1/3 cup cognac or brandy 1 tsp. smoked paprika salt & pepper to taste ¼ cup finely chopped parsley In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste. Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr. Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.
Buffalo Tongue Simmered in Wine
Makes 24 appetizer servings. This favorite delicacy in the late 1800’s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more. Ingredients: 1 Wild Idea Buffalo Tongue 1 stick organic butter 1 onion, diced 1 clove garlic, minced 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine Preparation: Remove the vein from the underside of the tongue with a pairing knife. In a saucepan over medium high heat, melt 1 tablespoon of the butt and add the onions and garlic. Sauté until tender. Add the white wine and the tongue and bring to a full boil. Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs. Remove tongue form wine and allow to rest until you can handle it. Remove the skin by peeling it off. A pairing knife maybe needed in some areas. In deep sauté pan over medium high heat, add remaining butter. Place peeled tongue in pan, rotating tongue to brown on all sides. Drain onions, reserving wine juices and add onions to the tongue. Caramelize to a golden brown. Return wine juices and reduce heat to simmer and cook until all wine juices have evaporated. Slice tongue thin & serve on toast points. Top with caramelized onions and garnish with a dollop of horseradish cream & parsley. Delish!
Stewed Bison Heart
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.
Bison Foie Gras Burgers
The sweet richness of the bison liver, create an intense, yet elegant flavor. Serve Bison Foie Gras Burgers open face on toasted french bread, and top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe below, but make patties into 1 to 2 oz. portions, and serve on toasted baguettes. Can also be made under the broiler in the oven. Ingredients: 2 Tb. Olive Oil 2 tsp. Salt 1 Tb. Black Pepper ½ tsp. Smoked Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry) 1 lb. Wild Idea Ground Buffalo ½ cup Panco Crumbs Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry. Place liver in food processor along with all of the seasonings. Flash process until smooth. Add ground buffalo in pieces and flash process – just to incorporate. Cover and refrigerate for 1 hour. Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick. Dust both sides of patties with panco crumbs. On stovetop in heavy pan over medium heat, heat oil. Add burgers and cook for 2 minutes on each side. Wine Pairing Valley of the Moon, 2007 Cabernet Sauvignon, Glen Ellen, Sonoma County, CA The sweet richness of the added liver to this burger requires a full robust wine. I couldn’t resist choosing a “Jack London” stomping ground cabernet as an accompaniment!