It’s county fair and pow-wow time across the country. A favorite food item served at our local festivals is the “Indian Taco” – a wonderful concoction of Fry Bread topped with seasoned bison meat, lettuce, and cheese. Although Fry Bread has a disconcerting history, it has become a connector of past and present generations. It’s also delicious! My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing. No reason to wait for a fair or a pow-wow to enjoy this crazy good dish! Taco Ingredients: 1 – pound Wild Idea Ground Buffalo Meat 1 – small onion, chopped 1 – tablespoon olive oil 2 – teaspoons chili powder 2 – teaspoons cumin 1½ – teaspoons salt 1 – teaspoon black pepper 1 – teaspoon garlic powder 1 – teaspoon oregano 1 – teaspoon smoked paprika ½ – teaspoon coriander 2 – cups lettuce leaves, or chopped lettuce 1 – cup grated cheddar cheese Zesty Sour Cream Dressing, recipe below Preparation: 1) Measure all spice ingredients, and set aside. 2) In a sauté pan over medium high heat, heat the olive oil. 3) Add the chopped onion and crumble in the ground buffalo. 4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir. 5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready. 6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy! Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each. Ingredients: 2 – cups unbleached organic flour, plus a half cup more for handling and rolling out 2 – teaspoon baking soda ¼ – teaspoon salt ½ – cup 2% milk ½ cup club soda 3 – cups coconut oil Preparation: 1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate. 2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky. 3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin. 4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon. 5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve. *Fry Bread is best served soon after cooking, or while still warm. Zesty Sour Cream Dressing Ingredients: ¾ – cup sour cream 2 – tablespoons fresh squeezed lime juice 2 – tablespoons canned, roasted, peeled green chilies with juice, puréed ¼ – teaspoon cayenne pepper, optional or to taste salt to taste Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
Steak Tartare – Korean Style (Yukhoe)
Wild Idea’s Ground Round, starts with 100% pure prairie grass-fed bison. The quality makes it the perfect main ingredient for any Tartare. In this recipe I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe. The Asian seasonings compliment the grass-fed bison nicely, but you could certainly change the seasonings for a Tartare creation of your own! Super good! Ingredients: (makes 2 to 3 entree servings or serve as an hors d’oeuvre) 8 – ounces Wild Idea’s 100% lean Ground Round 2 – green onions, finely chopped 1½ – teaspoons soy sauce 2 – teaspoons sesame oil 1 – garlic clove, minced 8 – cracked pepper turns 1 – Asian pear or pear 1 – tablespoon fresh squeezed lemon juice cucumber & sesame crackers Preparation: 1) Rinse the Ground Round under cold water and wrap with a paper towel to dry. Set aside. 2) Mix onions, soy, sesame oil, garlic, and pepper together in a bowl. 3) Quarter the pear and finely dice one quarter of it. Brush the remaining pear quarters with a little lemon and reserve for accompaniment, slicing just before serving. 4) Add diced pear and lemon juice to the spice mixture and stir to incorporate. 5) Crumble in the Wild Idea Ground Round and mix together with your hands. 6) Transfer to a mold or molds, pressing in to remove empty air pockets. 7) Invert onto plates or platter and serve with sliced cucumber and pear.
Beer Bottle Bacon Wrapped Stuffed Buffalo Burger
I was recently forwarded a YouTube clip of the B.B.Q. Pit Boys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! I wanted to give this a try but thought, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly! Ingredients for Meat: (makes 3 burgers) 1 – pound Wild Idea Buffalo Burger 6 – strips Wild Idea Buffalo Bacon ½ – teaspoon each salt & pepper 1 – tablespoon olive oil 1 – bottle beer Preparation for Meat: 1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls. 2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly. 3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks. 4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly. 5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately. *I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad. Caramelized Vegetable and Mozzarella Stuffing Ingredients: 8 – ounces crimini mushrooms, steams removed and sliced 1 – medium sweet onion, chopped 2 – tablespoons butter 1 – tablespoon olive oil ½ – teaspoon each salt & pepper 2 – cloves garlic chopped 1/3 – cup julienned sundried tomatoes, chopped 4 – ounces mozzarella cheese, shredded Preparation: (stuffs 3 burgers) *I prepared outside on grill burner. 1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned. 2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes. 3) Remove pan from heat and allow to come to come to room temperature. 4) Once cooled off, stir in shredded mozzarella cheese. This is sooo yummy, you will be sneaking bites out of the pan! 🙂 Mediterranean Stuffing: (stuffes 3 burgers) Ingredients: 1 – cup chopped spinach ¼ – cup pepperoncini, chopped ¼ – cup kalamata olives, chopped ¼ – cup julienned sundried tomatoes, chopped ¼ – teaspoon each salt & pepper 5 – ounces feta cheese, crumbled Preparation: Mix all ingredients in bowl to incorporate. This is super delicious too!
New Mexico Green Chili
Dan and I are still on the road and are currently in New Mexico. I have been cooking for our hosts/friends along the way. All have been very willing to test out new recipes, specific to their location and offer their area critique. They’ve provided some great inside tips, for some pretty tasty outcomes. In keeping with the chili theme of last weeks Texas Chili “Red” posting, and in preparation for the big game coming up this Sunday, I offer you the New Mexico Green Chili rival recipe. Let the “chili” games begin! New Mexico Green Chili This recipe is super easy and quick to make. Before I added the cilantro, I wasn’t so sure if the seasonings were in balance, but after adding it, it was a game changer, and was just terrific! Serve chili by itself, and accompany with with cornbread, or tortillas. Or, pour the chili over squash, enchiladas, or chips and top with cheese, just to name a few! Ingredients: 1 – pound Wild Idea Ground Buffalo 1 – pound – Wild Idea bulk Chorizo 4 – tablespoons salted butter 3 – onions, diced, about 3 cups 3 – garlic cloves, minced, about 2 tablespoons 2 ½ – tablespoons cumin 2 – tablespoons salt 1½ – tablespoons Mexican oregano 1½ – tablespoons black pepper ½ – tablespoons chili powder ¼ – cup masa/corn flour 2 – pounds roasted Hatch green chilies, flash processed or diced 2 – cups organic chicken broth 1 – bottle Tecate or other beer 2 – tablespoons lime 1 – tablespoon sugar 1 – bunch cilantro, chopped *Optional, 2 – cups cherry tomatoes, chopped *Grated queso or pepper jack cheese Preparation: 1) In heavy pot, over medium high heat, melt the butter. Add the ground meats, breaking into pieces to the pan, along with the onions, garlic and spices, stirring occasionally as the meat and onions brown. 2) Sprinkle corn flour over browned meat and stir. 3) Stir in green chilies, beer, and broth, and bring to a full boil. 4) Reduce the heat to a simmer, cover and simmer for a half hour, covered. 5) Remove lid and simmer for an additional half hour uncovered, stirring occasionally. 6) Stir in the lime and the sugar. Turn the heat off and cover until you are ready to serve. 7) Right before serving stir in cilantro and season to taste. 8) Serve with diced tomatoes and cheese for toppings.
Buffalo Ranchers Pie
Buffalo Ranchers Pie (Shepherd’s Pie) The other morning, I awoke to Jamie Oliver talking on the radio about Shepherd’s Pie and I have been craving it ever since. He had me at “encased cheesy potato crust.” It sounded so good that I had to try it. Other than swapping out bison for the lamb, I followed his ingredients list but changed the preparation steps. The bison Shepherd’s Pie was a huge hit with my family and everyone stepped up for a second helping. This recipe should serve 8 but for my family it served three regular appetites and two hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil 2 ½ + – teaspoons salt 2 ½ + – teaspoons black pepper 1 – teaspoon fresh rosemary leaves, chopped 1 – teaspoon thyme 3 ½ – cups red wine 3 ½ – cups buffalo broth or organic beef or lamb broth 2 – tablespoons corn starch 1 – fresh rosemary sprig, leaves only 2/3 – cup Panco crumbs Preparation: 1) Gather all of your ingredients and measure out. 2) Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy. 3) Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside. 4) In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally. 5) When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender. 6) Mix the remaining wine and broth, with 2 tablespoons of cornstarch. Increase the heat to medium high and whisk in the cornstarch mixture. The liquids will become thick and stew like. Remove from heat, cover and set aside. 7) In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color! 8) With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside. 9) Generously butter a 10x13x3 casserole pan, with ¼ cup butter. Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter. 10) Scoop the mashed potatoes into …
Italian Buffalo Sausage Stuffed Pasta Shells
Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6) This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy! Ingredients: 1 – 1 lb. package Wild Idea Italian Buffalo Sausage 1 – tablespoon olive oil ½ – onion (about ½ cup), finely diced 2 – garlic cloves, minced 1 – teaspoon ground fennel 1 – teaspoon salt 1 – teaspoon black pepper 1 – 8 oz. package fresh mozzarella, torn into pieces 4 – oz. parmesan, grated 1 – 12 oz. box large pasta shells, prepared el dente Paprika Cream Sauce, Ingredients: 1 – pint heavy cream ½ – cup sherry ½ – teaspoon cayenne 2 – teaspoons paprika ½ – teaspoon each salt & pepper Preparation: 1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces. 2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned. 3) Transfer cooked meat to a bowl, and allow to come to room temperature. 4) Prepare pasta according to package instructions, drain and lightly rinse. 5) Place prepared shells open side down on a paper towel to remove hidden water. 6) Add cheeses to meat mixture and toss to incorporate. 7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan. 8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes. 9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency. 10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.
Red, White & Blue Buffalo Bison Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy! Ingredients: 2 – 1 lb. Ground Buffalo 3 – tablespoons olive oil, plus a little more 1/2 – teaspoon mustard 2 – teaspoon ketchup 1/2 – teaspoon thyme 2 – teaspoon salt & pepper 1 – 10 oz. package Buffalo Bacon 6 – ounces blue cheese ½ – cup chokecherry or plum preserves, warmed 6 – hamburger buns Preparation: 1.) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together. 2.) Mix above with Ground Buffalo until well incorporated. 3.) Divide into 6 portions and at pat out into bun size patties. 4.) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time. 5.) Preheat grill to high heat, 500 degrees. Insure grill grates are clean. 6.) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes. 7.) Remove burgers from heat, and allow too rest for a few minutes. 8.) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
Buffalo Mincemeat Pie
Mincemeat Pie with Cilantro Yogurt Sauce Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres) Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas. Ground Round could be used in place of the stew. Mincemeat Ingredients: 2 tsp. cumin 2 tsp. cardamom 2 tsp. ginger 2 tsp. black pepper 1 tsp. salt 1 tsp. cinnamon ½ tsp. allspice ½ tsp. cayenne ½ tsp. turmeric ½ tsp. cloves 1 Tb. olive oil 1 2 lb. pkg. Ready to use Buffalo Stew Meat, rinse & pat dry 1 onion, chopped 1 Tb. garlic, chopped 3 Tb. lemon juice ½ cup raisins 2 apples, peeled & chopped ½ cup bourbon (Buffalo Trace) 1 cup apple cider 1 Tb. molasses Mix all dry spices together and set aside. Heat oil in heavy stock pot over medium high heat. Add stew meat and stir, cook for 3 minutes. Add onion and spices, stirring to incorporate. Cook for 5 minutes. Add garlic, lemon juice, raisins and apples and stir to incorporate. Add bourbon and then cider. Stir to incorporate and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove cover and continue to cook until most (but not all) of the liquids are removed. Place ingredients into food processor and pulse puree until meat is finely minced. Cover & set aside. Pie Crust Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat. Ingredients: 2 cups unbleached flour 1 cup whole wheat flour 1 tsp. salt 2 tsp. sugar 1½ sticks butter, cut into small pieces 3 eggs, beaten Place dry ingredients in a mixer and incorporate. Add butter pieces at a time. Add eggs slowly. Remove dough from mixer onto floured surface and lightly dust. Divide dough into 2 parts and roll out slightly between floured parchment papers. Line 8” deep pie pan with rolled pastry, dough should hangover the edge. Fill with mincemeat, spreading around evenly. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork. With remaining pastry roll out and cut into leave patterns and place on top of pie. Cut 3 slits into top of pie pastry. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time. Serve pie with Cilantro Yogurt Sauce. Super Delicious! Cilantro Yogurt Sauce Makes 1 ½ cups Ingredients: 1 cup whole milk or low-fat vanilla yogurt 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt ½ cup cucumber, finely chopped Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things and keeps for 1 week in refrigerator. Wine Pairing: V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com
Asian Style Meatballs with Cilantro Yogurt Sauce
Asian Style Meatballs with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs) Ingredients: 1 lb. Ground Buffalo 1½ tablespoons fish sauce 1 tablespoon sesame oil 1 teaspoon lemon zest 1 tablespoon lemon juice ½ cup shallots, finely diced 3 cloves garlic, minced ½ cup cilantro, finely chopped 1 tablespoons mint, finely chopped ¼ teaspoon salt ½ teaspoon black pepper Preparation: 1) Mix all ingredients together, except buffalo. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. 3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs. 4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 5) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice. Cilantro Yogurt Sauce (Makes 1 ½ cups) Ingredients: 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt 1 cup whole milk or low-fat yogurt, room temperature Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
Curried Bison Meatballs
Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Wild Idea Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions.
Sloppy Joe's
Wild Idea Buffalo Sloppy Joe’s (serves 12) A great stick to your rib sandwich, when you need to feed a bunch of hungry guests or teenagers. To confirm it would satisfy, I made a batch for the plant crew at Wild Idea. It was a hit and fed 12. Ingredients: 2 tsp. olive oil 1 onion, diced fine 2 lbs. Wild Idea Ground Buffalo 2 tsp. each: black pepper, cumin, mustard 1 tsp. each: salt, chili powder 2 Tb. brown sugar 1 Tb. garlic, chopped ¾ cup ketchup ¾ cup water 12 hamburger buns Instructions: In heavy skillet over medium high heat, heat oil. Add chopped onion and sauté for 4 minutes. Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in. When meat is browned, add ketchup and water, stir to incorporate and let come to full heat. Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns for smaller kids. Great for casual dinner, after the game or tailgate parties!
Southwest Burger
Southwest Burger *The winner and favorite in our buffalo burger cook off! (makes 3 to 4 burgers or 8 to 10 sliders) Ingredients: 1 1 lb. Wild Idea Ground Buffalo 1 Tb. olive oil + 1 tsp. salt 1 tsp. black pepper 1 tsp. cumin 1 tsp. garlic powder 1 cup pepper jack cheese, small cubes ½ cup (2) green chili’s, roasted, peeled coarse chopped Pico de Gallo Jalapeno Hollandaise Buns of choice Preparation: 1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size. 2.) Refrigerate for ½ hour to assist with binding. 3.) Preheat clean grill to 500*+. 4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed. 5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust. Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase. Pico de Gallo (makes 2 cups) Ingredients: 1¼ cup finely diced cherry tomatoes ½ cup finely diced onion, white, red or green ¼ cup finely chopped cilantro 1 Tb. sugar ¼ tsp. cardamom ½ tsp. each: coriander, cumin, salt & pepper Juice of 1 – Lime *optional: pinch of cayenne Toss all ingredients together. Season to taste. Jalapeno infused Hollandaise Ingredients: 2 organic eggs, yolks only ½ teaspoon coarse mustard ½ teaspoon garlic, chopped 2 tablespoons lemon juice ½ teaspoon black pepper 1 Jalapeno, roasted, peeled and seeded 1 stick salted organic butter, melted 1.) Place all ingredients in blender and puree. 2.) With blender going, slowly add melted butter. Blend until mixture becomes thick. Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.
Grilled Buffalo Meatball Salad with Mint Vinaigrette
June’s Recipe of the Month: Grilled Buffalo Meatball Salad with Mint Vinaigrette (Inspired by Food & Wine recipe). Serves 4 Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy. Meatball Ingredients: 1 – 1 lb. Ground Buffalo 2 – cloves garlic, minced 2 – green onions, minced 1 – tablespoon soy sauce 2 – tablespoons hoisin sauce 1 – teaspoon salt 2 – teaspoons black pepper 2 – tablespoons olive oil 24 -cherries, pitted 8 – mushrooms, halved 8 wooden skewers, soaked in water foil Vinaigrette Ingredients: ½ – cup rice vinegar ¼ – cup honey ¼ – cup sesame oil 1 – tablespoon pickled ginger ¼ cup fresh mint leaves ½ – teaspoon salt 1 – teaspoon black pepper Salad Ingredients: 4 – handfuls mixed greens 1 – cup prepared quinoa ½ – cucumber, diced *optional garnish: cherries, sesame seeds or Marcona Almond Instructions: 1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands. 2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour. 3.) Mix all Vinaigrette ingredients in blender a pulse until mixed. 4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers. 5.) Wrap exposed wooden tips with foil. 6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side. 7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes. 8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates. 9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette. 10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired. Serve with grilled flat bread.
Cabbage Rolls in Tomato Sauce
(Serves 4 to 8) I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy! Cabbage Rolls Ingredients: 8 cabbage leaves 4 quarts water 1 tablespoon olive oil 1 pound ground bison ½ cup green or yellow onion, chopped 1 tablespoon oregano 1 teaspoon paprika ½ teaspoon allspice (optional) 2 teaspoon salt 1 tablespoon black pepper 1 cup rice, pre-cooked Tomato Sauce Ingredients: 2 15 ounce cans crushed tomatoes 2 tablespoon brown sugar ¼ cup lemon juice 2 teaspoon salt 1 tablespoon black pepper 1 tablespoon chopped garlic Preparation: Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes. Remove core from cabbage center. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling. Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside. In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best. Place a spoonful of meat mixture in the center of each cabbage leaf and roll. Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce. Bake in a 375* preheated oven for 30 minutes, covered. Serve with wild& brown rice and crusty bread. *Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”. Wine Pairing: Try a full bodied, non-oaky chardonnay.
Buffalo Chili Dogs
Buffalo Chili Dogs (Serves 6) Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili! Ingredients: 1 – pkg. Wild IdeaBuffaloHot Dogs 2 – cups Wild Idea Buffalo Chili, heated (recipe below) 1 ½ cups cheddar cheese, shredded 6 hot dog buns (whole wheat or whole grain, best) 1 Tb. Olive oil *optional toppings: pickled jalapeno’s, raw onion or your favorite extra Instructions: Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low). Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes. Remove browned buns and place hot dogs on buns. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins! 4 Bean Bison Chili Makes 10 to 12 entrée servings. Chili freezes nicely. Portion out and freeze for a quick meal at a later date. Ingredients: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 quart stewed tomatoes 1 quart tomato sauce 8 golden peperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water Mix all dry spices together. In heavy stew pot, over medium high heat, heat olive oil. Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase). Wine Pairing: Skip the wine with this one and have a cold beer!
B.B.Q Buffalo Burgers with Firecracker Coleslaw
Serves 6 to 8 2 lbs. Wild Idea Ground Buffalo 2 Tb. olive oil 2 tsp. salt 2 tsp. black pepper Mix above ingredients all together, and form into 6 to 8 burgers. Set gas grill to high heat. 500+ degrees. Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking. Brush with B.B.Q. sauce and grill for an additional 30 seconds each side. Place burger on grilled French bread and top with Firecracker coleslaw. Jill’s BBQ Sauce In heavy Sauce pan over medium high heat, mix the following: 1 Tbl. Olive Oil ¼ Cup finely chopped Onion 2 tsp. chopped Garlic 1 tsp. Black Pepper ¼ tsp. Cayenne + to taste ½ tsp. each: Chili Powder, Cumin & Coriander dash Cinnamon Deglaze with: 1/4 cup Bourbon (Buffalo Trace) Add: 1.5 lbs. Ketchup 1 Tbl. Dijon Mustard 1 Tbl. Worcestershire Dash of Liquid Smoke Stir until well incorporated. Bring to a boil. Left over B.B.Q. Sauce can be refrigerated and used at a later time. Firecracker Coleslaw Toss together: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 grated Carrots 1 cup Pepperoncini de-stemmed and flash processed Dressing: ½ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over cabbage, toss to coat and season to taste. Best if made the day before. Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!
Buffalo Meatloaf
Serves 8 people or 5 yard workers. Ingredients: 2 – pounds Wild Idea Ground Buffalo 2 – eggs 1½ – teaspoons dry mustard 1 – teaspoon chili powder ½ – teaspoon thyme ½ – teaspoon salt ½ – teaspoon pepper 1 – tablespoon dry parsley 1 – teaspoon Worcestershire Sauce ¾ – cup milk 2 – slices dry bread, crumbled 1 – small onion, diced 1½ – cup stewed tomatoes, chopped ¼ – cup ketchup Preparation: Mix eggs and spices together. Wisk in milk. Mix in Ground Buffalo meat Add bread crumbs, stewed tomatoes and onion and mix thoroughly Shape in oval and place in loaf pan, rounding top slightly. Bake in 350 degree oven for 1 hour, brush with ketchup and continue baking for an additional 15 minutes. * Serve with baked potatoes and minted spring peas. *Optional: Organic Bacon can be added after 30 minutes of cooking. Brush with ketchup as above. Meat Loaf Sandwich Options: Jill: Crusty bread, plum jam, mayonnaise, jalapenos, peperoncini. Dan: Wheat bread, double mayonnaise, light mustard, Irish cheddar. Lucas: French bread, B.B.Q. sauce, coleslaw or thinly sliced cabbage. Jilian: Wheat Hamburger Bun, ketchup, mustard, lettuce, tomato, onion and pickles. Colton: Sourdough bread, thin slices of red onion, Swiss cheese, mayonnaise. Wine Pairing: B&G, Bistro – Pinot Noir, France Easy drinking picnic or casual dinner wine. It’s what we had on hand, and went great with the meal.
Jill’s Favorite Buffalo Burgers
Makes 3 to 4 Buffalo Burgers A little extra seasoning makes these buffalo burgers oh so good. Ingredients: 1 tablespoons olive oil 1/4 teaspoon mustard 1 teaspoon ketchup 1/4 teaspoon thyme 1 teaspoon salt & pepper 1 lb. Ground Buffalo Preparation: Mix all ingredients, but Buffalo together Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties. Place in refrigerator to firm up burgers Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare. Finish with a sprinkle of high quality finishing salt
Italian Wedding Soup
Serves 6 My rendition of a classic favorite. Easy and elegant for a perfect light meal. Ingredients: 1 egg, beaten ½ teaspoon fennel 1 teaspoon basil 1 teaspoon garlic, minced 1 teaspoon onion powder 1 teaspoon salt 2 teaspoons black pepper 2 tablespoon olive oil 1 pound Wild Idea ground bison 2 quarts chicken stock ½ cup orzo pasta 3 cups spinach, chopped and packed grated parmesan to pass, optional Preparation: Mix eggs, seasoning and olive oil together. Add ground bison and mix thoroughly. Form into small meatballs, making 40. Place on baking sheet and bake meatballs in a 425* preheated oven. In stock pot, over medium high heat bring chicken stock to a boil. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil. Reduce heat and cook until pasta is tender, about 8 minutes. Add spinach and cook for 2 minutes Ladle soup into bowl and pass with grated parmesan.
4 Bean Bison Chili
Serves 10 If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day – if there’s leftovers. INGREDIENTS: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 Quart stewed tomatoes 1 Quart tomato sauce 8 golden pepperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water PREPARATION: 1.) Mix all dry spices together. 2.) In heavy stew pot, over medium high heat, heat olive oil. 3.) Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. 4.) Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. 5.) Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.
Buffalo Bolognese Sauce
Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a hit with the family or great for casual entertaining. Serves 4 INGREDIENTS: 1 tablespoon olive oil 1 – Pound Italian Buffalo Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried, crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Spaghetti, prepared el dente PREPARATION: 1.) Heat olive oil in heavy sauce pan over medium high heat. 2.) Coarsely crumble in Buffalo Italian Sausage and stir once. 3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. 4.) Add red wine and stir. 5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. 6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally. 7.) Season to taste. Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.
Mushroom & Onion Stuffed Blue Cheese Buffalo Burgers
If you are looking to please a group with a delicious buffalo burger, these savory stuffed buffalo burgers with Maytag Blue Cheese should certainly satisfy! Recipe approved by a group from Clemson University. 2 lbs. Wild Idea Ground Buffalo 2 Tbl. olive oil 1 tsp. salt 1 tsp. black pepper 3 Tbl. butter 1 onion, diced 1 cup sliced mushrooms ½ tsp. salt 1 tsp. pepper 6 to 12 oz. Maytag Blue Cheese 6 Potato Rolls Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate. In heavy sauté pan, over medium high heat melt butter. Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit. Add mushrooms and continue to sauté for an additional 5 minutes. Lower heat to medium and let cook until browned. About 5 minutes. Transfer to a bowl and let cool. Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges. Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat. Place burgers on grill over hot heat and grill for 3 minutes. Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes. Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special). Wine Pairing: Alamos, Malbec, Argentina: Full and fruity with a hint of spice, carries the Blue Cheese and compliments the meat without overpowering.
Buffalo Mincemeat Pie
Mincemeat Pie with Cilantro Yogurt Sauce Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres) Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas. Mincemeat Ingredients: 2 tsp. cumin 2 tsp. cardamom 2 tsp. ginger 2 tsp. black pepper 1 tsp. salt 1 tsp. cinnamon ½ tsp. allspice ½ tsp. cayenne ½ tsp. turmeric ½ tsp. cloves 1 Tb. olive oil 2 lb. pkg. Ready to use Wild Idea Buffalo Stew Meat, rinsed & patted dry, or 2 lbs. Ground Round 1 onion, chopped 1 Tb. garlic, chopped 3 Tb. lemon juice ½ cup raisins 2 apples, peeled & chopped ½ cup bourbon (Buffalo Trace) 1 cup apple cider 1 Tb. molasses Mix all dry spices together and set aside. Heat oil in heavy stock pot over medium high heat. Add stew meat and stir, cook for 3 minutes. Add onion and spices, stirring to incorporate. Cook for 5 minutes. Add garlic, lemon juice, raisins and apples and stir to incorporate. Add bourbon and then cider. Stir to incorporate and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove cover and continue to cook until most (but not all) of the liquids are removed. Place ingredients into food processor and pulse puree until meat is finely minced. Cover & set aside. Pie Crust Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat. Ingredients: 2 cups unbleached flour 1 cup whole wheat flour 1 tsp. salt 2 tsp. sugar 1½ sticks butter, cut into small pieces 3 eggs, beaten Place dry ingredients in a mixer and incorporate. Add butter pieces at a time. Add eggs slowly. Remove dough from mixer onto floured surface and lightly dust. Divide dough into 2 parts and roll out slightly between floured parchment papers. Line 8” deep pie pan with rolled pastry, dough should hangover the edge. Fill with mincemeat, spreading around evenly. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork. With remaining pastry roll out and cut into leave patterns and place on top of pie. Cut 3 slits into top of pie pastry. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time. Serve pie with Cilantro Yogurt Sauce. Super Delicious! Cilantro Yogurt Sauce Makes 1 ½ cups Ingredients: 1 cup whole milk or low-fat vanilla yogurt 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt ½ cup cucumber, finely chopped Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things and keeps for 1 week in refrigerator. Wine Pairing: V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com
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!
Buffalo Vegetable Soup
April is always project month. Between spring cleaning, landscaping projects, garden & yard preparations, there is no time for lengthy cooking. This is when I fall to 1 pot meals. Simple, delicious and only 15 minutes active time to prepare! Enjoy!
Jill’s Favorite Buffalo Burgers
Wild Idea’s Ground Buffalo is 95% lean, delicious and very versatile. Use in any of your favorite dishes, such as Taco’s, Sloppy Joe’s and Meat Loaf. Below are a couple of my favorite buffalo burger recipe. Makes 6 to 8 Buffalo Burgers Ingredients: 2 tablespoons olive oil 1/2 teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 2 teaspoon salt & pepper 2 lbs. Ground Buffalo Mix all ingredients, but Buffalo together. Add Buffalo & mix thoroughly with hands. Pat into 6 patties. Place in refrigerator to firm up burgers. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside. Remove form the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving. Serve on high quality buns, with your favorite toppings.
Wild Idea Ready Made Buffalo Burgers
For a super convenient, healthy, and delicious fast food, this is my number one go to Wild Idea Buffalo product.I find it easier to prepare these while the patties are still partially frozen. You are going to love them too! Preparation: 1) Partially thaw burgers, pull apart and place on a baking sheet or platter. 2) Preheat gas grill to 500 degrees. 3) Rub Wild Idea Ready Made Burgers with olive oil, and season with salt and pepper. 4) For medium rare burgers, place burgers on a hot grill, and grill for 2.5 minutes each side with the grill lid closed. 5) Remove from grill and sprinkle with a little high quality finishing salt. Dinner is on the table in under ten minutes!
Curry Marsala Stuffed Peppers
Stuffed Peppers just got better with Wild Idea’s 100% Grass-Fed Buffalo meat! Aromatic spices, blended with a touch of sweetness, are a wonderful compliment the buffalo meat. If the spice list is overwhelming, look for a Curry Marsala spice blend at you grocery. (serves 4 to 6) Ingredients: 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon coriander ½ teaspoon cayenne pepper ¼ teaspoon nutmeg ¼ teaspoon cloves 1/4 teaspoon turmeric 1 tablespoon olive oil ½ sweet yellow onion, finely diced 1 organic apple: peeled, cored and diced 2 tablespoons lemon juice 1/3 cup raisins (optional) 1 tablespoon molasses 4 to 6 small bell peppers: tops cut off, but reserved and seeded 1 pound Wild Idea ground bison or ground round bison Measure all spices in a bowl together and set aside. In sauté pan on stove top over medium high heat, heat 1 tablespoon olive oil. Add onion and sauté for 2 minutes. Add apple and continue to sauté for another minute Add spices and stir to incorporate. Add raisins and molasses, stirring to release all spices from the bottom of the pan. Remove from heat, and let come to room temperature. Crumble bison meat in a bowl, and add the onion mixture, and mix until incorporated. Divide meat mixture evenly between the bell peppers. Place peppers on baking sheet and place in 375* preheated oven. Bake stuffed peppers for 25 minutes. Remove from oven and serve stuffed peppers on a bed of aromatic rice. Wine Pairing: Estancia Estate Pinot Noir, Monterey, CA This is a medium bodied Pinot has a juicy fruit bouquet and flavor. It is well balanced, with a smooth finish, pairing nicely with flavorful dishes.
Bacon & Buffalo Cheeseburgers
This Recipe was made for our dear friend Jim Harrison, who shares our love for a good bacon cheeseburger. (makes 6 to 8 burgers) Ingredients: 2 lbs. Ground buffalo Steak 2 tablespoons olive oil ½ teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 1 teaspoon Worcestershire sauce 2 teaspoon salt & pepper 6 to 8 ounces Irish cheddar or good quality American cheddar 6 to 8 ounces happy bacon or Pancetta, pan fried 1 onion, sliced and sautéed lightly 6 to 8 hamburger buns or sour dough bread, lightly toasted 1.) Mix all spice ingredients, but Buffalo into paste. 2.) Add ground Buffalo and mix thoroughly together with hands. 3.) Pat into 6 or 8 patties, 1 inch thick. 4.) Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a finishing salt. 5.) Add cheese to cooked side, immediately after turning. 6.) Top with pan fried bacon or pancetta, and lightly sautéed onions. *It may be trendy to use different cheeses and exotic toppings on a burger, but there is nothing that replaces the classic. I have tried many cheeses for toppings and hands down cheddar is simply the best. Add your favorite condiments, but warm first. Wine Pairing: In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.
Bison and Bulgur Wheat Cakes
Serves 8 or 16 starter courses Ingredients: ½ cup bulgur wheat ½ cup warm water 1 small onion, chopped 1 teaspoon salt 2 teaspoon black pepper 1 teaspoon cumin 1 teaspoon allspice ½ teaspoon cinnamon 1 pound ground bison 4 tablespoons olive oil 2 tablespoon fresh parsley, chopped + additional sprigs for garnish 1.) Place bulgur wheat and warm water in bowl, cover and let soften. About 1 hour. 2.) In food processor add onion and seasonings and mix. 3.) Add bison and process, adding 2 tablespoons of oil as it is processing. 4.) Add bulgur and mix in thoroughly. 5.) Add parsley and pulse process. 6.) Remove mixture and form into cakes. 7.) In sauté pan over medium heat, heat 1 tablespoon of oil and place half of the cakes in the pan. Cook for 2 minutes each side. Remove, and place on paper towel. Add the remaining tablespoon of oil and cook the second batch. 8.) Serve the bison cakes on citrus butternut squash, drizzle with black bean gravy and garnish with parsley sprig. Citrus Butter-Nut Squash Serves 6 Ingredients: 1 Butter Nut Squash, halved and seeded ½ cup water 3 tablespoons basil olive oil ¼ cup orange juice concentrate 2 teaspoons salt 1 tablespoon black pepper ½ teaspoon cayenne 1.) In 375* preheated oven, pour water in baking pan and place squash skin side down in pan. 2.) Bake for 1 hour. 3.) Remove squash from skin and place in mixing bowl. 4.) Add remaining ingredients and mix well. 5.) Reheat in microwave. Black Bean Gravy Ingredients: 1 15 ounce can black beans 1 5 ounce can crushed tomatillos 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon lime juice 1.) In food processor mix all gravy ingredients and puree. This can be made ahead. 2.) When ready to use, heat gravy in a saucepan over low heat on stove. Gravy will darken as it heats. Wine Pairing: Seghesio – Sonoma County 2007, Zinfandel Fruit and berry aroma’s with a hint of spice. A nice balance of juicy fruits and integrated tannins give this wine a silky smooth finish.
Bison and Eggplant Parmesan Casserole
I have a new respect for eggplant… all it needed was a little boost of bison. Our recipe this month is easy to prepare and is a great make ahead meal for a casual holiday party or family dinner. I hope this becomes a favorite in your recipe box. Happy Cooking and Happy Holidays.