If you are throwing a holiday party or bringing an appetizer offering to a holiday party, you have come to the right place. Not only are the following recipes delicious, but you will create a little stir with some of the secret ingredients. In an effort to use the whole animal and support sustainability, these delicacies are showing up on menu’s of some of the finest of restaurants, but are very doable for the home cook too. Make just one or serve up all three and wait for the accolades to roll in. If you are looking for more traditional recipes, we have those too. Check out this trio of Bison Meat Ball appetizers for additional holiday entertaining ideas! http://wildideabuffalo.com/2013/december-hors-doeuvres/ Cheers! jill Wine Braised Buffalo Tongue (Makes 24 appetizers) This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it. 😉 Ingredients: 1 – Buffalo Tongue 1 – quart water 1 – quart white wine 1 – stick organic salted butter 1 – onion, diced 2 – cups mushroom, sliced 1 – clove garlic, minced 1 – teaspoon salt 1 – tablespoon black pepper 2 – cups white wine 24 – crostini Horseradish sauce Preparation: 1) In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil. 2) Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours. 3) Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it. 4) Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat. 5) In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter. 6) Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides. 7) Once tongue is browned, add the white wine and bring to a full boil. 8) Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes. 9) Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced. 10) Slice tongue thin & serve on toast points. 11) Top with onions and garnish with a dollop of horseradish cream & parsley. Delish! Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn …
Buffalo Tongue Simmered in Wine
Makes 24 appetizer servings. This favorite delicacy in the late 1800’s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more. Ingredients: 1 Wild Idea Buffalo Tongue 1 stick organic butter 1 onion, diced 1 clove garlic, minced 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine Preparation: Remove the vein from the underside of the tongue with a pairing knife. In a saucepan over medium high heat, melt 1 tablespoon of the butt and add the onions and garlic. Sauté until tender. Add the white wine and the tongue and bring to a full boil. Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs. Remove tongue form wine and allow to rest until you can handle it. Remove the skin by peeling it off. A pairing knife maybe needed in some areas. In deep sauté pan over medium high heat, add remaining butter. Place peeled tongue in pan, rotating tongue to brown on all sides. Drain onions, reserving wine juices and add onions to the tongue. Caramelize to a golden brown. Return wine juices and reduce heat to simmer and cook until all wine juices have evaporated. Slice tongue thin & serve on toast points. Top with caramelized onions and garnish with a dollop of horseradish cream & parsley. Delish!