December is our busiest month at Wild Idea Buffalo Company, as we are privileged to assist many of you with your holiday gift giving. Of course we always appreciate the business, but it’s more than that, it’s hearing from you. Many of you we know by name and it’s a joy when your call’s or e-mail’s come in. They are often announced with enthusiasm: “Tom J. just ordered, and says to say hello!”, “Pam B. is sending her whole family buffalo gifts and sends all her best!”, “Angela A. is preparing a buffalo feast for her neighbors and friends, and hopes we are doing well!”, and so on. The energy continues into the shipping department, with each of us rotating to assist. Clad in our down jackets and ridiculously fun winter hats, we plunge into the freezer retrieving the various buffalo cuts to fill each order. We carefully place and tuck the cuts into the box, enclosing recipes and gift cards. When the delicious box is complete, one of us usually says, “I wish someone would send me a box like this”. Followed by, “Well if they don’t, I’ll sell you one”. This is followed by laughter. This continues daily until the final pre-holiday shipment goes out. Before we depart, we have a toast of good cheer, then each employee takes one last trip into the freezer, fills a box with buffalo meat, buttons it up with love and delivers it to a family in need. Each box containing gifts that keep giving by nourishing the body and the soul. More joy! This month’s recipe is my rendition of a classic favorite. A dish that is not only special in taste, but the presentation is a present in itself. A gift worthy of sharing, that will hopefully create a found memory to be savored for years to come. Whether you are preparing a meal to share with family and friends, or sending holiday gifts of sustainable great taste, we hope you know how very much we appreciate each and everyone of you. Wishing you all a Delicious, Happy Holiday! Jill Buffalo Wellington (serves 6 to 8) The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using the whole Tenderloin, or my favorite is using individual pre-cut steaks, Tenderloin or Top Sirloin steaks work well, creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for delicious pop in your mouth Petite Wellingtons. Ingredients: 6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry 1 Tb. olive oil 1 tsp. salt 1 tsp. black pepper 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.) Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.) 4 Tb. butter 1 cup onion, diced 4 medium cloves garlic, chopped ½ cup carrot, shopped and flash processed ½ cup celery, chopped and flash processed 2 cups mushrooms, diced 2 cups mushrooms, sliced 1 tsp. fresh rosemary, minced 2 tsp. dry thyme 1 tsp. salt 1 tsp. black pepper 1½ cup’s dry sherry ½ cup red wine Preparation: Rub individual steaks with olive oil and season with salt and pepper. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan. …