The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic. Ingredients: 1 – 3 pound Sirloin Tip Roast 2 – tablespoons olive oil 1 – tablespoon sea salt 1 – tablespoon black pepper 2 – teaspoons onion powder 2 – teaspoons garlic powder 1 – teaspoon thyme leaves 1 – cup buffalo stock or organic beef stock ½ – cup red wine 2 – tablespoons butter Preparation: 1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days. 2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter. 3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking. Cooking Options: Method One – Hot & High, then Low & Slow 1) Preheat oven to 500°. 2) Place roast in a heavy roasting pan and place in the oven for 12 minutes. 3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR. 4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°. 5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus. Method Two: Low & Slow 1) Pre-heat oven to 210°. 2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours. 3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes. 4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! Ingredients: Serves 6 to 8 1 – 3 pound Wild Idea Buffalo Chuck Roast 2 – tablespoons olive oil 2 – teaspoons sea salt 2 – teaspoons black pepper 2 – teaspoons garlic powder 2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried. 1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried. 1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried. 2 – onions, 1 diced and 1 quartered 1 to 2 tomatoes, coarse chopped 5 – cups buffalo, vegetable or organic beef stock 2 – bay leaves 6 – potatoes, quartered 3 – celery stalks, quartered 4 to 6 – carrots, peeled and quartered ½ – cup red wine 1 – tablespoon corn starch, or more if needed Preparation: 1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking. 2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast. 3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast. 4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes. 5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat. 6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours. 7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°. 8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed. 9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil. 10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste. 11) Carve the roast and pass with gravy and crusty bread.
Coffee & Chili Rubbed Grilled Export Rib Roast with Redeye Bean Gravy
This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *I was feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal. Ingredients: 1 – Wild Idea Export Rib Roast, rinsed and patted dry 2 – tablespoons olive oil 2 – onions, peeled and sliced into thick slices 4 – tablespoons finely ground coffee 3 – tablespoons chili powder 1 – tablespoon black pepper 1 – tablespoon smoked paprika 1 – teaspoon ginger sea salt or finishing salt, such as Omnivore Salt Preparation: 1) Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil. 2) Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking. 3) Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill. 4) Preheat oven to 500° and place the oven rack in the center of the oven. 5) Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place prepared roast on top of the onions, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub. 6) Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast. Open grill vents half way and cover the grill with the lid while the roast is cooking. 7) Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. *I prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°. 8) Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving. 9) Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with sea salt and pass with Redeye Bean Gravy. Recipe below. So good! Redeye Black Bean Gravy I had heard of Redeye Gravy before, but had never tried it or knew what it consisted of. I researched a few recipes, and decide on one I would give a try. Following it to a tee, I found it to be bland and un-servable. I started again using the base ingredients suggested by most Redeye Gravy recipes and enhanced it with other seasoning for flavor, and beans for a little more richness, which also gave it a nice consistency. It was a big hit. I hope you like it too. Ingredients: 2 – tablespoons butter ½ – onion, diced 1 – cup brewed strong coffee 1 – cup organic, beef broth 2 – teaspoons cumin 2 – …
Texas Style Chili "Red"
Texas Chili “Red” In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious. Ingredients: 1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces 4 – tablespoons olive oil 4 – tablespoons butter 1/3 – cup masa/corn flour 2 – tablespoons Mexican oregano 2 – tablespoons cumin 2 – tablespoons Mexican chili powder 1 – tablespoon salt 1 – teaspoon black pepper 3 – Texas sweet onions, about 7 cups 6 – garlic cloves, diced, about 3 tablespoons 2 – cups organic beef broth 2 – cups water 4 – dried Ancho chilies, stems removed, seeded and coarse chopped 6 – dried medium red chilies, stems removed, seeded and coarse chopped 1 – fresh Serrano chili, stem removed, seeded and finely chopped 1 – tablespoon brown sugar ¼ – cup fresh squeezed lime juice *optional ½ – teaspoon cayenne pepper Preparation: 1) Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour. 2) In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil. 3) Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat. 4) Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate. 5) Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes. 6) Add the broth and water to the pot, stirring again as above. 7) Reduce heat to simmer and cover the pot. 8) Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste. 9) Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally. 10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes. 11) Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed. For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.
Wild Idea Stuffed Bison Roast with Red Wine Gravy
I tested this recipe out on visiting guests, and it was a big success! Preping 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: *Preheat oven to 185° 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, …
Orange Balsamic Brisket
Ingredients: 1 – 2.5 lb. Buffalo Brisket ¼ – cup balsamic vinegar ¼ – cup Worcestershire Sauce ¼ – cup olive oil ¼ – cup brown sugar 1 – tablespoon liquid smoke 1 – tablespoon garlic powder ½ – tablespoon black pepper ½ – tablespoon salt 1 – small sweet onion, quartered 1 – orange, peeled Preparation: 1) Rinse Buffalo Brisket and pat dry. Place in a glass dish or gallon size baggie. 2) Mix remaining ingredients in a blender and flash pulse until fully incorporated. 3) Pour marinade over Buffalo Brisket and rotate brisket to coat. Cover or seal and marinade for 4 to 24 hours. Removing form refrigeration 2 hours prior to cooking. 4) Place two sheets of heavy foil one on top of the other, on a work surface and curl edges. 5) Remove Buffalo Brisket from marinade and place on foil. Pour ½ cup of the marinade over the brisket. 6) Seal foil tightly. 7) Pre-heat gas grill to 500 degrees. After heated turn two of the burns to off and place brisket above off burners. Close grill lid and allow too cook for 4 hours, maintaining a 375-degree temperature. 8) Remove brisket from grill and allow to rest in foil container for 15 minutes. 9) Open foil and place brisket on cutting board and carve as desired. Reserve pan juices and pour over carved brisket. For a little extra sweetness mix 1/2, 10 oz. jar orange marmalade with 1/2 cup jan juices and heat to incorporate. Pour over sliced briskets. Serve with slabs of grilled sweet onions. This recipe received the super delicious stamp from fathers & grandfathers! Enjoy.
Buffalo Export Prime Rib Roast with Au jus Gravy
Wild Idea Buffalo Export Prime Rib Roast with Au jus Gravy I prepared a 10 pound export roast, and it fed 10 hungry people, with left overs for fabulous prime rib sandwiches. I also prepared all of the traditional thanksgiving fixings of memories past. There are many new fangled recipes, but nothing beats backed yams with marshmallows, sausage stuffing, and mashed potatoes. Recipes included with any roast order! Ingredients: 1 – Export Prime Rib Roast 1 – lemon juiced2 – tablespoons Worcestershire sauce 1 – tablespoon olive oil 1 – tablespoon onion powder 1 – tablespoon garlic powder ½ – tablespoon rosemary½ – tablespoon thyme ½ – tablespoon savory ½ – tablespoon black pepper 1 – teaspoon rubbed sage 2 – onions quartered 4 – stalks celery cut 1½ – cup diced tomatoes 1 – cup water 2 – cups buffalo or beef stock 1 – cup red wine 1 – tablespoon arrow root or corn starch ½ – cup wine or broth Instructions: 1) Rinse prime rib and pat dry. Place on large tray. 2) In bowl mix lemon juice, Worcestershire, olive oil and spices together. Rub into prim rib roast. Lightly cover and allow to rest at room temperature for 2 hours. 3) Position oven rack to middle and preheat oven to 500*. 4) Arrange onions and celery on large roasting pan. Place rubbed buffalo rib roast on top of vegetables, insert a meat thermometer in thickest part of roast and place in 500* oven for 15 minutes. 5) Add diced tomatoes and water to pan. Reduce heat to 350* and continue roasting for 10 minutes per pound, for medium rare. Check meat thermometer occasionally. Shapes of roasts will vary and will effect cooking time. When thermometer reaches 135* remove from oven, place on cutting board and cover with foil. Allow to rest. 6) Place roasting pan on stovetop over medium high heat, scraping up bits from bottom of the pan. Add stock and wine and bring to a full boil. Reduce and let simmer for 10 minutes. 7) Strain au jus into saucepan. Bring au jus to boil and whisk in arrow root mixture slowly, stopping when desired thickness is reach. You may want to add more or less. *I made it fairly thin, which was great on the roast and the side dishes. 8) Carve prime rib roast into desired thicknesses. Serve with buttered onions and mushrooms and pass with Au jus gravy. Buttered Onions & Mushrooms: Slice 2 onions into wedges and cut 10 ounces of crimini mushrooms in half. Melt one stick of organic butter in large sauté pan over medium heat. Add onions; increase heat to medium high, and sauté for about 4 minutes. Add mushrooms and sauté until just heated through. Do Not cook to long, as you want moisture stays in vegetables. Remove from heat and season lightly with salt & pepper. Arrange around carved roast. Simply delicious!
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans (serves 6 to 8) A great family dinner that says goodbye to summer and hello to fall! Recipe by Jill, but prepared by Dan with easy Crockpot cooking instructions! 1 – 3 pound chuck roast 1 – tablespoon olive oil 2 – teaspoons salt 1 – tablespoon pepper 2 – teaspoon thyme 2 – teaspoon basil 2 – teaspoon oregano 1 – onion, cut into wedges 2 – pounds tomatoes, 2/3 diced, 1/3 quartered 4 – cloves garlic, coarse chopped 4 – cups vegetable stock 1 – pound fresh green beans, washed and clipped 1.) Preheat crockpot to high setting. 2.) Rinse and pat dry Buffalo Chuck Roast, leaving netting on. 3.) Rub with, 1 tablespoon olive oil and season with salt, pepper and seasonings. 4.) Place onions in the bottom of crockpot, place buffalo roast on top of onions and cover with diced tomatoes and garlic. 5.) Add 4 cups vegetable stock. 6.) Seal crock pot and cover with foil and a heavy towel. *I think this helps keep the heat in. Allow to cook on high for 1 hour. 7.) After 1 hour reduce heat to medium to medium low (depending on your crock pot) and set for 6 hours. 8.) Turn crock pot to medium high again, and turn buffalo chuck roast. Add quartered tomatoes and fresh green beans. Pushing beans into juices. Cover and allow too cook for 15 to 30 minutes, based on how you like your green beans. 9.) Remove buffalo roast and place on platter. Using a knife, cut netting away. Slice or pull apart into desired portions. Remove Green beans and place around roast, pouring stewed tomatoes over all. Season with finishing salt. Garnish with fresh herbs and pass with baked potatoes, wild rice or couscous.
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Buffalo Cacciatore with Polenta
Buffalo Cacciatore with Polenta (serves 6 to 10) This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken. Ingredients: 1 – 3 lb. Wild Idea buffalo roast cut into steaks or 3 lb. Stew Meat 2 – Tbl. olive oil 1 – Tbl. Italian seasoning 1 – tsp. paprika ¼ – tsp. allspice ¼ – tsp. cinnamon 1 – tsp. salt 1 – tsp. black pepper 1 – onion, diced 3 – cloves garlic, chopped 2 – cups white wine 4 – ripe tomatoes, peeled and chopped, plus juice 2 – Tbl. ketchup (or tomato paste) Instructions: Pre-heat oven to 400 degrees Rinse meat and blot dry. Mix all dry spices together and rub into meat. Over medium high heat, heat oil in heavy sauté pan and brown meat. You may need to do this in two batches. Place browned meat in heavy casserole dish. Add onion and garlic to sauté pan and sauté for 4 minutes. Deglaze pan with wine, and add tomatoes and ketchup or paste. Bring to a boil. Pour tomato sauce over meat and cover casserole dish. Place in hot oven and braise for 1.5 hours. Check for tenderness and continue braising if needed. Prepare polenta as directed. Spoon polenta on serving platter and top with Buffalo Cacciatore. Note: Gelsomina also had a couple of side notes: *You do not have to raise your own chickens (buffalo) to make the dish. *And, you can add black olives and mushrooms if you like. I sautéed the mushrooms and olives and added to platter, giving eager eaters the option. Gelsomina and her husband Caesar immigrated to America in1899, where the settled in the upper peninsula of Michigan. Their story is beautifully written by Maria in her book “Gelsomina’s Story of Ceasar Lucchesi”, which can be purchased, at thelucchesistory.com. Wine Pairing: 2007, Chianiti Rufina, Tuscany Italy
Bison Chuck Roast for Pulled Buffalo B.B.Q.
Ingredients: 1 3 pound Wild Idea Bison Chuck Roast, twine removed, rinsed & patted dry 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons black pepper 2 cup organic Apple Cider, warmed 1.) Pre-heat oven to 500*. 2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat. 3.) Place roast in hot oven uncovered and roast for 15 minutes. 4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*. 5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time. 6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved). 7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. 8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred. 9.) Return meat to 1 cup of pan juices. 10.) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer. Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw. Jill’s B.B. Q. Sauce Ingredients: 1 Tb. Olive Oil 1 cup onion, finely diced 2 T. Garlic, chopped 1 T. Black Pepper 1 tsp. Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ½ cup Bourbon 2.4 lbs. Ketchup 1 T. Dijon Mustard 1 T. Worcestershire Dash of Liquid Smoke ½ cup organic Apple cider or water 1.) In heavy saucepan, over medium high heat, heat oil. 2.) Add onion and seasonings and sauté for 7 minutes. 3.) Deglaze with: 1/2 cup Bourbon or Brandy 4.) Add remaining ingredients, and stir until well to incorporate. 5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil. Pour sauce in sealed container and refrigerate.
Smoked Buffalo Brisket
Smoked Buffalo Brisket Serves 6 – Active time 10 minutes I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches. Ingredients: 1 3 lb. Wild Idea Buffalo Brisket 1 tablespoon liquid smoke 2 tablespoons olive oil 1 tablespoon paprika or smoked paprika 2 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon cider vinegar Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up. Mix liquid smoke, olive oil and spices together. Rub the seasoning into the brisket. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling. For Char Grill: Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored. Place roast on grill rack opposite coals, and cover leaving vent open. Grill for 1 hour, and close vents. Continue to grill for 3 more hours. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time. Remove roast from grill and let rest for 10 minutes. Uncover and slice. Serve with juices that have accumulated in foil. For Gas Grill: Allow grill to come to 400*. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart. Serve with juices that have accumulated in foil.
Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches. INGREDIENTS: Sirloin Tip or Top Round Roast 3 T Olive Oil Salt & Pepper to Taste 1 T butter 1 cup wine, stock or water PREPARATION: Rinse roast and pat dry. Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting. Pre-heat oven to 500° Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly. Reduce oven temperature to 475° and roast uncovered for 13 minutes. Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!) Remove roast from oven and place on cutting board. Slice roast, keeping slices close together. Place roasting pan on stove top, over medium high heat. Add 1 tablespoon butter and scrape brown bits from the bottom of the pan. Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus. Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce. Temperature Guide—Internal Temperatures of Meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Oven Roasted Sirloin Tip & Top Round Roast
Serves 8 For quick oven roasting, it is best to marinade roasts first to achieve maximum tenderness. Great served with a Whiskey Plum sauce or Orange Glaze. Instructions: Pierce the sirloin tip or top round roast with a fine-tipped fork. Place in marinade of your choice & let rest 1 hr. at room temperature. Refrigerate up to 48 hours. Remove from marinade, and pat excess marinade off with a paper towel. Let rest at room temperature 2 hours before grilling or roasting. Sear all sides of roast in heavy deep pan on medium high burner—about four turns at 5 minutes each. Place roast in 375° oven & continue to cook for 30 minutes, or until internal temperature reads 140°. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5-10 minutes. Slice thinly against the grain. Temperature Guide—Internal Temperatures of Meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Grilled Sirloin Tip or Top Round Roast
Serves 8 This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night. INSTRUCTIONS: Pierce the sirloin tip or top round roast with a fine-tipped fork. Place in marinade of your choice & let rest 1 hr. at room temperature. Refrigerate up to 48 hours. Remove from marinade, and pat excess marinade off with a paper towel. Let rest at room temperature 2 hours before grilling or roasting. Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each. Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5 to 10 minutes. Slice thinly against the grain. Temperature Guide—Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Buffalo Stuffed Chile Rellenos with Black Bean Gravy & Tomatillo Sauce
Buffalo Stuffed Chile Rellenos with Black Bean Gravy & Tomatillo Sauce For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks lengthy, but is very user friendly and do-able. Stuffing Ingredients: 1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry 2 – teaspoons olive oil 1 – teaspoon salt 2 – teaspoons pepper 3 – cups apple cider ¼ – cup fresh cilantro, packed and finely chopped ½ – teaspoon cumin ½ – teaspoon cardamom 1 – teaspoon salt ¼ – cup fresh lime juice, (1 lime) 1 – cup queso blanco, crumbled Pre-heat oven to 500*. Prep buffalo roast and rub with olive oil, salt and pepper. Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes. Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process. Roast should pull apart easily with two forks. Continue to braise if necessary. Remove roast from oven and let rest covered for 20 minutes. Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use. Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices. Add cilantro, seasonings and lime and stir to incorporate. For Chilies: *It’s best to wear food gloves when handling peppers. 8 – Anaheim or Poblano Chilies washed and patted dry. *6 peppers for stuffing and two for tomatillo sauce. 1 – egg ¼ – cup milk ½ – cup flour 1 – teaspoon salt 1 – cup corn meal 1 – cup grapeseed, vegetable or peanut oil Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black. Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes. Remove chilies and gently rub off charred skin. Keeping stem in tact, make a slit the length of the pepper, with a knife. Gently pull out seeds, rinsing under sink if needed. Allow to dry on paper towel. Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased. Mix egg, milk, flour and salt together. Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet. Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes. While resting ladle …
Irish Stew with Colcannon
Irish Stew This is my first crock pot recipe. The meat turned out perfectly, and the gravy just right. Although many Irish Stew’s use Guinness, I find stout’s to strong for grass-fed buffalo meat. Also, I roast the vegetables for a firmer texture but they could easily be added right to the pot. The method listed below makes for a great presentation. Serves 6 to 8. Colcannon Ingredients: ½ lb. cabbage or kale, sliced ¼ cup parsley sprigs 4 green onions, chopped ¼ cup hot milk 2 lbs. butter potatoes 3 tablespoons butter ¼ cup hot milk ½ teaspoon each salt and pepper Vegetables Ingredients: 6 carrots, peeled and sliced 4 parsnips, peeled and sliced 4 leeks, halved and sliced 2 teaspoons olive oil salt and pepper Base ingredients for Stew: 1 – 3 lb. Wild Idea Chuck Roast, remove netting, rinsed and pat dry. 1 teaspoon olive oil 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon thyme 2 bay leaves 2 celery stalks ½ onion, chopped 1 cup cherry tomatoes, halved 2 bottles of Smithwick’s Beer 2 cups buffalo Stock or organic beef stock ½ cup red wine 1 tablespoon arrowroot Colcannon: Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes. Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree. Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender. Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk. Smash potatoes first and then mix with electric mixer until fluffy. Add cabbage puree and mix until just incorporated. Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving. Vegetables: Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned. Prep vegetables ahead of time and roast right before serving. Stew: Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together. Roll prepped roast in herbs in crockpot. Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock. Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours. Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces. Turn crockpot back to high, letting juices come to a boil. Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste. Return buffalo roast pieces back to crockpot. To Plate: In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread. Wine Pairing: 2007 Zolo Malbec, Mendoza Argentina Fruit and earth aromas that carry over to the palate. The well balanced tannins give it a lush finish. Complements the stew nicely without overpowering it.
Bone-In Prime Rib Roast
Wild Idea’s Buffalo Prime Rib Roast is unbeatable (as proven in Gourmet magazine). My recipe for Buffalo Export Prime Rib Roast is based on an 8 lb. roast, so adjust your cooking time to roasts pounds. Spices in the rub can be substituted or adjusted too, based on your personal preference. Buffalo Prime Rib Roast Ingredients: 1 Wild Idea Buffalo Prime Rib Roast, rinsed and patted dry 1 Tb. salt 1 Tb. coarse black pepper 2 Tb. sugar 1 tsp. each: paprika, cumin, cardamom, chili powder, thyme, garlic powder, and onion powder 2 Tb. espresso, (reduce espresso to strengthen flavor) 2 Tb. olive oil 2 stalks celery, quartered 1 onion, quartered 2 cups buffalo or organic beef stock (broth) ½ cup dry sherry Mix all dry spices together. Add espresso and oil, creating a paste. Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours. Preheat oven to 475°. Insert meat thermometer in center of roast, avoiding the bone. Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed. Roast for 15 minutes in pre-heated oven. Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°. Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting, checking every 20 minutes or so. Roast approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110°. Because the shape of each roast is different, this too will affect cooking time, so rely on your internal meat thermometer. Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125°. Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135° for medium rare. Place roasting pan on stove top over medium high heat, scraping the bottom to loosen vegetables. Add any remaining stock and sherry and bring to a simmer. Slice roast into desired thickness, and add juices from roast to au jus. Season au jus to taste with salt, pepper and red wine. Strain. Serve roast with au jus and pass with horseradish cream sauce. Wine Pairing: Dovetail Ashley Vineyard Cabernet Sauvignon 2004 Oak Knoll district, CA This dark grape colored wine offers aromas and flavors of berries, minerals, and a hint of oak. Finishes with well rounded earthy tannins.
Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash
Ingredients: 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry 1 Tb. Olive oil 1 tsp. Salt 1 Tb. Pepper 1/4 cup Apple Cider Syrup 2 bottles Hard Cider 1 Apple, diced 1 tsp. Arrow Root (*optional) Preheat oven to 500* Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate. Roll roast around in pan covering with oil salt & pepper. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time. Remove from oven and remove roast from pan. Cover Roast and set aside. Place pot on stovetop and bring to a boil over medium high heat. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider). To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste. To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious! Harvest Vegetable Hash 2 Cobs Corn, husked (or frozen corn) 1 Yam or small Acorn Squash, diced 1 Zucchini, diced 1 medium onion, diced 1/2 Tb. Olive Oil 1 Tb. Butter 1/2 tsp. salt 1 tsp. Black Pepper 1 tsp. fresh Rosemary, finely minced In heavy sauté pan over medium high heat, add olive oil & butter Add vegetables and seasonings to pan. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm. Wine Pairing: Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA. This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.
Corned Buffalo Brisket
It has been years since I have made “scratch” Corned Beef. I revisited an old recipe, made some modern adjustments, and ended up with delicious results. The American Irish have adopted “Corned Beef” as their official St. Paddy’s celebratory food. And after making this dish, complete with the parsley potatoes and wilted cabbage, one has to wonder why we eat it only once a year? I hope you enjoy it as much as we did. *The leftovers made an excellent Corned Buffalo Hash for breakfast!
Bison Au La Bourguigonne
Years ago, I had the privilege of taking a class from Julia Child, as well as attending a chat session with Julia & Jaques Pepin. Julia was great! Month’s ago I read “Julie Julia” and loved it, and then recently Dan & I saw the movie. As always, the book was better then the movie. It did get me thinking though, what is all the fuss about Mastering the Art of French Cooking? I had to buy a copy and see for myself. Cookbooks fill my kitchen, but it is rare that I sit down and read one, or follow a recipe. For this month’s recipe, I first followed Julia’s Bouef A La Bourguigonne to the tee, (I now know why the book “Julie”Julia” had a lot of swearing and drinking in it) and then modified it. If you are looking for Julia Child’s recipe, there are many places where you can find it. Below is my rendition, with Julia’s masterful influence. Bon Appétit!
Buffalo Roast Preparations
Wild Idea Hanging Tender The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs. Wild Idea Sirloin Tip and Top Round Roasts: I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting. Method 1 – Marinated Fast Cooking Roast Pierce the roast with a fine-tined fork. Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating Refrigerate up to 48 hours Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 2 hours before grilling or roasting. For grilling: Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*. For roasting: Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*. Let rest for 10 minutes before slicing. Cut on the bias into thin slices. Method 2 – Slow Cooking Roast Rub roast with olive oil & season as desired. Let rest at room temperature for 1 hr. In heavy roasting pan on stove top sear roast on all sides over med. high heat. Remove roast add coarsely chopped onions & celery & sauté for 2 minutes. Deglaze pan with ½ cup water or wine Remove from burner & place roast back in pan on top of vegetables Place internal meat thermometer in the center of the roast Place in pre-heated oven @ 175* and roast until internal temperature reads 140* – about 3 hrs. This should produce a medium rare roast. Wild Idea Chuck Roast For best results I braise the Chuck Roast, this produces a tender, flavorful roast. Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on medium high heat on stove top (about 3 minutes each side turning 4 times). Remove roast and add coarsely chopped onions, sauté for 5 minutes. Place roast back in pan, add chopped garlic & braising liquid (beer or apple cider works great & makes a wonderful gravy), place in hot oven 475* for 10 min. Reduce oven temperature to 325*, cover and continue braising for 3 hrs. Turn once during braising time. Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs, or pull apart in pieces. Wild Idea Brisket Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas. Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated Rub Brisket with olive oil, salt & pepper, and place …
Buffalo Roulade Florentine
The recipe below takes a little more effort in preparing, but it can all be done ahead. The results are not only delicious, but the colorful pinwheel design makes for a beautiful plate individually or on a buffet table. Wishing you a delicious holiday! Jill