This years rainfall finally came in early May, alleviating our drought worries that had started to settle in. The rain continued to come and come. This is a good problem to have when you are a grass farmer/buffalo rancher, as the grasses will be in good supply for all the native species that rely on them for grazing for months to come. The abundant rainfall does not come without its effects; like flooded roads, washed-out dams, and fences blown out or covered in debris from the river swells. When the excess surface water dries up the repairs begin. For us, the main repair is fencing, a lot of fencing, which means extra, needed help. Our good friend Gervase Hittle came to the rescue. The guys work in the hot, humid days when time allows. A catered lunch is often required to keep up their strength, and they welcome recipe testing’s. The Beer Bottle Bacon Wrapped Stuffed Buffalo Burgers were a big hit! And, the cold beer at the days end was welcomed too. The thunderstorms continue to move in and out, creating beautiful skies and landscape. The wild flowers sprinkle the pastures with colorful dots of purple, yellow, and white, reflecting the colors of the sky. And, the prairie dogs stay busy mowing their green prairie lawn to keep a close eye out for predators, which the buffalo assist with as they pass through. A pretty glorious site!
Bison Meat…and Omega-3?
One of the nutrients that is often overlooked in our daily diets is omega-3, and bison meat can be a great source for it. As this may be surprising to many readers, we thought it would be interesting to dig a little deeper on the omega-3 matter. Here are some questions we are frequently asked: 1. What is omega-3? Omega-3 is a term used to describe three types of essential fatty acids known as ALA, DHA, and EPA. These fatty acids are not produced in the body, but they are essential nutrients that can improve both physical and mental health and can be derived from a variety of food sources including fish, meat, and nuts and seeds. 2. What are the health benefits related to an omega-3 rich diet? One of the most noteworthy health benefits linked to a diet rich in omega-3 fatty acids is the improvement of overall cardiovascular health. Omega-3 lowers the level of blood fats or triglycerides, which can decreases the risk for developing heart attacks and strokes. Omega-3 fatty acids are also believed to improve lung function, and thereby lower the risk for developing Asthma. There are also suggested mental health benefits such as improvement of ADHD, Depression and possibly a decreased risk for developing Alzheimer’s disease and dementia. 3. Bison meat… and omega-3? Bison meat as a significant omega-3 source is often overlooked, and many people are not aware of the variety of natural omega-3 sources available to them. In fact, a popular alternative is over-the counter fish oil pills, which tend to be be very expensive, not necessarily offer the same benefits, and can smell quite bad. Certainly, not all meat products are appropriate omega-3 sources. However, research has demonstrated that grass-fed bison meat can deliver 3.5 times more omega-3 fatty acids than grain-fed bison, and is therefore an excellent alternative to fish, fish-oil pills, and other meats. It is certainly difficult to distinguish between foods that are truly good for you and foods that are simply being labeled as healthy, because they are a current trend. The idea of omega-3 as an essential nutrient has been around for a long time, and yet many are still surprised to hear that meat, particularly derived from grass-fed buffalo, is an excellent source for it. Bison meat is not simply a trend. It’s a real alternative that can make you healthier and maybe even happier. (Remember, you don’t have to resort to fish-oil pills when there’s Wild Idea Buffalo.) Source: http://www.medicalnewstoday.com/articles/40253.php
December Hors d'oeuvres
This month’s recipe’s will hopefully help in the above, as well as eliminate hors d’oeuvre worries. To the rescue is the loveable meatball. Not just one, but three different options, that are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meat Balls (Makes16 to 20 meat balls) Ingredients: 1 lb. 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. Asian Style Meat Balls 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. Italian Buffalo Meat Balls (Makes 20 to 24 meatballs) Ingredients: 1 lb. Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons olive oil 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before …
After The Blizzard
Last Saturday, National Bison Day, we awoke to a beautiful sunrise and the promise of temperatures in the mid sixties. I decided to let the day warm. Then I set out into the buffalo herd, for a few updated buffalo snapshots. It was the first time that I had been in the herd since we gathered them after the blizzard. I was greeted first by a Buffalo Cow. She was a beauty, so I started snapping some photos and asked her to show me some love. She stuck out her tongue, which I interpreted as her blowing me a kiss. I continued moving through the herd, and was hoping to find this years summer calves that had lost their mothers in the storm. I found them as fat as bears and safe under the protection of their aunts and uncles. The youngest calf, that was only a couple weeks old when the blizzard hit, is doing fine too. The calves behind and beside it, were born in the summer, which is identifiable by their size difference. Their winter coats are coming in nicely, which is timely with todays new fallen snow. Our own Dan O’Brien participated in the local celebration of National Bison Day, at the Museum of The American Bison in Rapid City. Check the link below to hear a short interview with Dan and to learn more about the museum.Stay warm..maybe with a pot of Buffalo Chili! http://www.newscenter1.tv/stories/14658.aspx
U.S. to Celebrate Second Annual National Bison Day this Saturday
Noted Buffalo Author and Rancher Dan O’Brien to Speak at Museum of the American Bison in South Dakota RAPID CITY, S.D.— The buffalo—revered for its exquisite nature and large size—will be celebrated across the U.S. on Sat., Nov. 2 as the country celebrates the second annual National Bison Day. This year, for this first time, the U.S. Senate has passed a resolution designating the date as National Bison Day. Award-winning author and buffalo rancher Dan O’Brien will be one of the featured speakers at the Museum of the American Bison (www.bisonmuseum.org) in Rapid City, S.D. O’Brien is the author of Buffalo for the Broken Heart: Restoring Life to a Black Hills Ranch, the true story of how he returned buffalo to his land after an absence of more than 150 years. O’Brien is the owner of Wild Idea Buffalo, the largest e-retailer of 100% grassfed buffalo (www.wildideabuffalo.com). Other events on Saturday at the Museum include a buffalo chili cook-off, feather painting demonstration and Native American dancers. “Perhaps some might consider it odd that a buffalo harvester is part of National Bison Day. But the truth is we need to keep working to re-introduce buffalo to the American diet for our benefit and the overall survival of the animal,” Dan explains. “My vision is to restore the Great Plains through land and animal management practices are as close to nature’s intentions as possible.” O’Brien is a two-time winner of the National Endowment for the Arts individual artist’s grant, a two time winner of the Western Heritage Award, and a 2001 recipient of the Bush Creative Arts Fellowship. Wild Idea Buffalo is lean and low in calories, fat and cholesterol but high in Omega-3s. The animals are antibiotic and hormone free, non-confined, free-roaming and humanely, field-harvested. Wild Idea Buffalo is a Cooking Light Taste Test Winner and Bon Appetit has said it’s “faintly sweet, thoroughly meaty, and utterly delicious.” The ranch was recently featured on the Food Network. Buffalo is the only red meat recommended by the American Heart Association. Further details about National Bison Day are available at www.votebison.org/events.
Basing Decisions On The Unknown
I am imagining a call to the United States Park Service where the phone simply rings and rings: nobody home at one of our countries premier land-managing agencies! How can this be? What could bring us to such a state of affairs? Some of our Congress would have us believe that, with great foresight, our legislature is headed into a dangerous crisis, that they saw a painful reality ahead of this nation and dug in their heels. They made an unpopular decision for the betterment of the country and the world. It was worth shutting down the National Parks. Never mind that the US Park Service is charged with watching over our wild environment. Never mind that they “preserve unimpaired the natural and cultural resources and values of the national park system for the enjoyment, education, and inspiration of this and future generations”. It might appear that our Congress looked into the future and saw such a devastating disaster looming that they had to act decisively. It is amazing that Congress was able to make such a courageous decision on what they thought might happen. But I’m not thinking about the government shutdown over Obama Care. That is not the telephone call that I am imagining. Our buffalo ranches boarder the Badlands National Park for many miles. Our buffalo roam along the fences that divide your public land from our private land. I have business with the Park Service and I am imagining the call that I may try to make someday after Congress has missed their chance to do something truly important and courageous. I’m thinking about a call to the Park headquarters if congress continues to insist that there is no “proof” that climate change is real. There is no “proof” that Obama Care won’t work either. It seems that the same members that are sure they know the devastating effects of Obama Care, and who are willing to sacrifice a great deal to stop it, see no apocalypse with regard to climate change. “’Experts’ can be found to say anything,” they say. “Nobody knows what will happen.” Yet a few congressmen believe they know what will happen if more people get health care. They believe that such a goal is not worth the great risks. It is hard to imagine how they figure the risk/benefit analysis of Obama Care versus climate change, but I think it has a lot more to do with politics and campaign contributions than real courage and leadership. I don’t need to get in touch with the Park service this week so the fact that there is nobody there to answer my call is not important. But I think I’ll just call and listen to it ring. That’s what it will sound like if the selective clairvoyants in congress continue their gutless little games and we finally end up with no environment to protect.
Pioneer, Water, Walking Woman
Early last week temperatures were in the 90’s. By late Thursday evening we were in the 30’s and had received 2 inches of rain. We awoke Friday morning to sleet covered windows and a deck that was a treacherous sheet of ice. A good indication of what the black top roads might be like. Dan’s brother Scott was visiting, for their annual grouse hunt. Instead of hunting the two of them set out getting needed machinery in place, should we become snowed in. By noon the sleet had turned to snow and whirled in complete whiteness, with the help of the intolerable prairie winds. We lost power shortly thereafter. Although we often wish to be snuggled up at home, unplugged from the world, we acted like rats in a cage, moving from windowed wall to windowed wall, looking for a possible way out. No power, meant no heat, so we gathered in the main room of the house, which consists of the the kitchen/dinning/living area. We kept comfortable with the help of the gas top range and finally settled in with books. The wind howled through every crack in the house. At night we trolled around in the candle lit house and took our meals around the stovetop. The next day’s white morning brightness filled the kitchen with enough light to show that housekeeping was in order. Although we had quickly become familiar with faucets not working and toilets not flushing, we had not yet started hauling water. That changed quickly and by afternoon I had things cleaned up and an organized water hauling system in place: fill water buckets from the spring fed horse tank spigot, for drinking and cooking, dip water buckets in the horse tank for cleanup, sponge bathing and toilet. Out of habit, we continued to turn on light switches without effect. Late Saturday afternoon when the snow and wind finally ceased, we stepped outside and viewed the immediate damage. We were seriously snowed in and broken trees lay scattered everywhere. In the distance we could see part of the buffalo herd on the bottom ground that had escaped the storms cruelty, but we needed to get up on top to check on the buffalo that we couldn’t see and to assess fence damage. Dan & Scott got busy putting chains on the skid steer to get tree’s removed to start the dig out. As an avid walk/jogger, I was ready to put some miles on, so volunteered to walk out and get a first report to bring info back to Dan. After a mile or so I could see where the buffalo went through, and as I moved closer to see what materials would be needed for fence repair, I saw black blotches in the snowdrifts. I was loosing light, so started back, before it got dark. Dan was still in the skid steer moving heavy wet snow. The tiny machine looked like a Tonka Truck in comparison to the mountain of white he faced. I reported the news, and received a “NO, NO!” in reply. It was time to stop for the day – but Dan insisted on working into the night. I returned to my night water hauling chores, and the preparation of a light supper. We ate our Pheasant & Vegetable soup in almost darkness that night, and sipped Buffalo Trace bourbon neat, from our newly assigned cups. Dan and Scott were back at it before first light the next day. After morning water chores were complete, I headed out to continue assessing animal and fence damage. On my way up the hill …
Wild Idea Buffalo and The Great Food Truck Race
Food Network to Give Wild Idea Buffalo Company, LLC Its Biggest Audience to Date 100% Grassfed Wild Idea Buffalo™ to be Featured on The Great Food Truck Race RAPID CITY, S.D.—Aug. 29, 2013—Wild Idea Buffalo (www.wildideabuffalo.com), the nation’s biggest e-retailer of 100% grassfed buffalo, will receive unprecedented attention Sun., Sept. 8 at 9 p.m. EDT/7 p.m. MDT when its award-winning cuts of meat will be featured on the Food Network. The company derived its name from the “wild idea” of improving the Great Plains eco-system through grassland restoration and careful animal management. In addition, Wild Idea Buffalo is incredibly lean and low in calories, fat and cholesterol but high in Omega-3s. The animals are antibiotic and hormone free, non-confined, free-roaming and humanely, field-harvested. All of these elements will be on the table when the Food Network’s “The Great Food Truck Race” show rolls into the Wild Idea Buffalo ranch outside of Rapid City. The food truck teams will see which one can create buffalo meals and then sell the most items in town from their trucks. Wild Idea’s Jill O’Brien, who creates original buffalo recipes of her own, is part of the show. “I can’t give away any secrets but I can tell you we were very excited to have had the opportunity to take part in the show as we hope to spread the word about buffalo being a delicious, healthy, sustainable red meat alternative,” she says. Jill will be “live tweeting” her reactions to what is on the screen during the airing of the program. The tweets will be available on Wild Idea’s Twitter channel @WildIdeaBuffalo. Employees, friends and fans will be gathering to watch the show as well. Wild Idea Buffalo is a Cooking Light Taste Test Winner and Bon Appetit has said it’s “faintly sweet, thoroughly meaty, and utterly delicious.” Buffalo is the only red meat recommended by the American Heart Association. The results from the buffalo competition, along with other stops during the show, will determine the wining food truck. The victorious team will earn $50,000.
Updates from the Office
A year ago due to staffing changes, I found myself back in the trenches of Wild Idea Buffalo Company. And what a year it has been! We have: increased our production to keep up with demand, established and launched delicious smoked products that are ALL nitrite free, and have started to create a heat and eat entrée line from the Wild Idea Buffalo Kitchen to make eating healthily easier for folks that already have too much on their plate. All the above validates that more consumers care about where their food comes from, and that sustainable food is moving forward, one bite at a time! It also means that we were able to put a few more people to work! Our new additions to the Wild Idea Buffalo team bring new talents to the table assisting us in continuing to offer you the best red meat on the planet. I would like to take the opportunity to introduce the whole plant crew to you. Back left: Kevin Marshall, Cliff Allen, Cyril White Eagle, Roberto Rodriquez, Chris White Eagle, Shane Brown. Front left: Valerie Flanagan, Mia Fast Horse, Nancy Kungel and Zech Brown. With such a talented crew, I have started to transition back to some of the projects that I had put on hold, with the main one being “the cookbook”. I’m looking forward to being back in the kitchen testing new recipes and refining old ones, and then making the cut of what stays and what goes. I will be relying on many of you to assist with that process, by being recipe testers. This month’s recipe will definitely make the cookbook. It takes a little more effort then a quick burger on the grill, but I think you will find the results worth it! Wishing you all a delicious summer. Jill 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 …
10 Facts about Bison
1. Bison are the largest land animal in North America. A male bison, or bull, can reach a weight of 2400 lbs. A female bison, or cow, weighs between 900-1200 lbs. Bison range in heights between 5 and 6.5 feet tall. 2. All bison have horns, not just the males, which they use to help forage for food and for defense. 3. Bison can live up to 25 years old. 4. Bison consume approximately 30 lbs. of roughage a day. 5. Bison need approximately 30 acres per animal to roam and feed on. They are not stationary while feeding, but rather continually move as they consume prairie grasses and roughage thus preventing overgrazing. 6. Female bison, or cows, typically begin calving at 3 years of age. They will have on average 1 calf per year for up to 17 years, with a gestation period of 9½ months. A calf will stay with its mother for 2 years if possible. 7. Bison spend time in family units within the herd, usually numbering between 12-24 individuals. Bulls, however, are only typically found in the herd during breeding season. 8. Bison on average can run up to 30mph. Their speed along with their incredible size can make bison a formidable force for predators. 9. Bison will grow a new coat annually. Their coat is made up of course outer guard hairs and a soft undercoat. Bison need their thick coats to help protect them from severe weather during long winters. 10. Bison are a keystone species of the Great Plains and critical to the health of the prairie ecosystem. Their presence in an area allows the land and other species to thrive.
Sour Cream Dutch Apple Pie
Sour Cream Dutch Apple Pie (Serves 10) Pie Crust Ingredients: 1 cup whole wheat pastry flour 1/3 cup flour + for rolling 4 teaspoons sugar 6 ounces chilled salted butter, sliced 1 egg yolk 1 teaspoon lemon juice or cider vinegar 1 tablespoon cold water Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use. In pastry mixer add all dry ingredients and mix to incorporate. Add chilled butter slice at a time. Mix with dough hook or paddle until dough is formed. Remove ice cube from egg mixture and add to dough with mixer going. With floured hands remove dough and place on flour dusted surface, and form into ball. Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward. Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate. Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use. Apple Filling Ingredients: 1 cup sour cream 1 egg, beaten 2 teaspoons vanilla ¾ cup sugar ¼ teaspoon salt ¼ cup flour ½ teaspoon cinnamon 8 large or 16 small apples, peeled, cored and sliced Crumble Topping Ingredients: 1/3 cup flour ¼ cup pure cane sugar ¼ cup brown sugar 1 tablespoon cinnamon 1/3 cup walnut pieces 1/3 cup pecan pieces 4 ounces butter, sliced and lightly chilled Mix all ingredients except apples together until well incorporated. Add apples and fold in gently. Place filling in prepared crust, pushing apples evenly into pie plate. Place on upper shelf in 400* preheated convection oven and bake for 15 minutes. Reduce heat to 350* and bake for an additional 30 minutes. While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed. Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly. Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce. Frangelico Carmel Sauce Ingredients: ¼ cup water 1 cup sugar ¼ cup Frangelico liquor ½ cup heavy whipping cream 1 tablespoon vanilla 4 ounces butter, cubed Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color. With long handled spoon carefully whisk in liquor, as sugar will bubble up. Add cream and vanilla and whisk to incorporate. Bring to a boil. Whisk in butter, 1 cube at a time. Bring to a boil. Remove from heat. Serve slightly warmed. Wine Pairing: Valley of the Moon, Sonoma CA If you are not a heavy Chardonnay drinker, this is a good pick. Citrus and mineral aromas with a hint of vanilla and a touch of spice, make for a perfect pairing with apple pie or while making apple pie.