It’s Chili, Chowder, or Stew Saturday – BUFFALO GUMBO

November 23, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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BUFFALO GUMBO
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is BUFFALO GUMBO. Gumbo is delicious so many ways and using many different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Below I’ve left the recipe and instructions. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/). You can also purchase any of the wild Idea Buffalo Products! So Enjoy and Eat Healthy in 2018!

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

November 10, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s Chili, Soup, or Stew Saturday recipe is – PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you’ll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Meanwhile back at the SayersBrook Bison Ranch…..PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS

July 15, 2017 at 5:08 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS. This looks and sounds incredible! Pheasant is just one of many meats you can purchase at the SayersBrook site. You’ll find Bison, Elk, Wild Boar, Ostrich, Chicken, Ham, and more! So visit the site today and while there check out all the delicious recipes like the PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS. Now more about this recipe. Enjoy and Eat Healthy!

 

 

PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS

BORED OF CHICKEN? GIVE YOUR DINNER PARTIES SOME FLAIR BY USING GAME BIRDS SUCH AS PHEASANT OR CORNISH HENS.

Can’t find game birds in your local grocery store? Sayersbrook makes it easy for you to serve up a tender meal . Just order online and we deliver to your door. Try any game bird with this recipe.

 

This recipe takes about 20 minutes of prep time and cooks up in less than an hour.

Recipe for Pheasant with Almonds and Cream Sauce

prep 20 minscook 50 minstotal 1 hour, 10 mins
author sayersbrook
yield 4 servings
Easy to prepare and delicious. This dish can be prepared using and small game bird.

Ingredients

1 Pheasant or cornish hen pieces
1/2 cup dried marjoram
Salt and pepper
2 tbs butter
2 onions finely chopped
6 cloves garlic peeled and chopped
1 cups Porcini mushrooms
1/4 cup sherry
8 sprigs of thyme
1/2 cup of almonds sliced
2 cups chicken stock
2 cups heavy cream 15%

Instructions

1 – Salt and pepper the pheasant or cornish hen pieces, rub with marjoram
2 – Using a large pot melt in the butter
3 – Add the onions and garlic and saute until translucent (about 4 minutes)
4 – Add the porcini mushroom and continue to saute for 2 minutes (if you can’t find porcini mushrooms, use button mushrooms)
5 – Add the meat and saute on medium heat for about 3 minutes each side
6 – Add the sherry and bring to a boil
7 – Add the thyme and almonds
Pour in the chicken stock
8 – Lower the heat and cook covered for about 20 minutes
9 – Add the cream and continue cooking for another 15 minutes, stirring frequently
10 – Serve with boiled peeled potatoes, vegetables over a bed of pasta.
courses dinner
http://cooking-buffalo.com/pheasant-recipe-cream-sauce/

 

 

SATISFACTION GUARANTEE

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
http://www.sayersbrook.com/

Wild Idea Buffalo Recipe of the Week – Buffalo Gumbo

December 7, 2016 at 6:16 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week it’s Gumbo, Buffalo Gumbo! Buffalo Gumbo, it just sounds like a comfort food! Made with Wild Idea Buffalo Andouille Sausage and paired with Organic Chicken, Pheasant, or Grouse. You can find this recipe and purchase the Wild Idea Buffalo Andouille Sausage all at the Wild Idea Buffalo website, enjoy! http://wildideabuffalo.com/

 

 
Buffalo Gumbo

Ingredients: (serves 8)Buffalo Gumbo
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

 

 

Ingredients:Wild Idea
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!

http://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

PRAIRIE HARVEST GREEN CHILI STEW

November 30, 2016 at 5:53 AM | Posted in chili, Wild Idea Buffalo | Leave a comment
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When the weather starts to get cold, what tastes better or more satisfying than a bowl of homemade Chili! This is one I always like to share with everyone from the Wild Idea Buffalo website, PRAIRIE HARVEST GREEN CHILI STEW. You can find the recipe and purchase the Wild Idea Buffalo Stew Meat all at the Wild Idea Buffalo website! http://wildideabuffalo.com/
 

PRAIRIE HARVEST GREEN CHILI STEW

The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.) http://wildideabuffalo.com/

 

Ingredients:
2 – pounds Stew MeatPrairie Harvest Green Chili Stew
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

 

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.Wild Idea
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
http://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

 

 

Wild Idea Buffalo Stew Meat
Wild Idea – 1 LB. STEW MEAT

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.
http://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Wild Idea Buffalo Recipe of the Week – Buffalo Gumbo

February 17, 2016 at 6:33 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week it’s Gumbo, Buffalo Gumbo! I like this one Buffalo Gumbo, it just sounds like a comfort food! Made with Wild Idea Buffalo Andouille Sausage and paired with Organic Chicken, Pheasant, or Grouse. Celebrate Madis Gras at home with this delicious and healthy dish! You can find this recipe and purchase the Wild Idea Buffalo Andouille Sausage all on the Wild Idea Buffalo website, enjoy! http://wildideabuffalo.com/

 

 

Buffalo Gumbo

Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size piecesBuffalo Gumbo
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes. Wild Idea
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!

http://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

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