Wild Idea Buffalo Recipe of the Week – BUFFALO WELLINGTON

October 16, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO WELLINGTON. To make this week’s recipe you can use either the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks. Included are the recipes for a Pate and Marsala or Madiera Sauce.Better than Beef Wellington, it’s Buffalo Wellington! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

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 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 a delicious pop in your mouth Petite Wellingtons.

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin Steaks 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:

1 – Rub individual steaks with olive oil and season with salt and pepper.
2 – Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3 – Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4 – Remove from pan, and set aside, loosely covered with saran.
5 – Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6 – Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7 – Fold in remaining sliced mushrooms and sauté for 2 minutes.
8 – Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9 – Add red wine and simmer until all liquids are gone, but pate is still moist.
10 – Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11 – Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12 – To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13 – Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.
https://wildideabuffalo.com/blogs/recipes/93350785-buffalo-wellington

Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON

April 3, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s for the Wild Idea Buffalo Recipe of the Week is – JILL and JULIA’S BISON BOURGUIGNON. This one is made with Wild Idea Buffalo Stew Meat along with a host of great ingredients and spices. This is just one of many delicious and healthy recipes that you will find at the Wild Idea Buffalo website (http://wildideabuffalo.com/). Along with all the great recipes you’ll find Buffalo cooking tips, read all about the Wild Idea Ranch, and you can order any of the Wild Idea Products! Enjoy and Make 2019 a Healthy One!

JILL and JULIA’S BISON BOURGUIGNON
I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia and Julia a few years back, I had to check out Julia Child’s recipe in, Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary. Specific changes made; I omitted the bacon, as I feel the smokiness overwhelms the dish and added butter for additional flavor and fat. I also used homemade buffalo broth, but in a pinch have used organic beef or chicken broth/stock, and added celery and brandy. Although a bit more extensive, I thought it was worth the extra steps. *However, I have noted in the recipe one-pot shortcuts. Recipe can be made ahead and reheated for entertaining convenience! Fabulous!

Ingredients for Bourguignon: (Serves 6 to 8)
2 – pounds Wild Idea Buffalo Stew Meat
1 – teaspoon black pepper
1 – teaspoon salt
3 – tablespoon olive oil
1 – tablespoon unsalted butter
1 – carrot, quartered
1 – onion, quartered
1 – celery stalk, quartered
1 – ounce brandy
4 – cups red wine (Bordeaux, Burgundy, or Chianti)
1 – cup buffalo broth, or organic beef or chicken broth
1 – teaspoon thyme
1 – teaspoon rosemary leaves, finely chopped
1 – teaspoon basil leaves
2 – bay leaves
3 – cloves garlic, minced
1 – tablespoon tomato paste
1 – tablespoon arrowroot or cornstarch, or more per your thickness preference
¼ – cup sherry
¼ – cup parsley, chopped fine

Ingredients for Mushrooms and Onions:
18 – Small White Onions
1 ½ – tablespoons each Butter & Olive Oil
¼ – cup buffalo or other stock
¼ – cup red wine
4 – parsley sprigs, 1 bay leaf, ½ tsp. thyme
1 – pound mushrooms, quartered
2 – tablespoon butter
1 – tablespoon olive oil

Preparation:
For Bison Bourguignon:

Pre-heat oven to 325*.
Rinse bison meat and pat dry, removing all dampness with paper towels. Season meat with salt and pepper.
In a heavy stockpot, over medium heat add one tablespoon of the olive oil.
Increase heat to medium high and brown the meat in 3 to 4 batches. Do not hurry to turn, allow the meat to brown. This was tedious, but worth it. Add additional olive oil before each batch as needed.
Remove the last batch of meat from the pan and drain any oil left in the pan. Add the butter, and the quartered vegetables and sauté vegetables for 4 minutes.
Add the brandy to stockpot and carefully tilt to flame. Or, cover the pot for a minute if you do not want the brandy to flame.
Return browned meat to stockpot, and add 3 cups red wine, stock, herbs, garlic, and tomato paste. Bring to a simmer. Cover and place in pre-heated oven.
Braise bison for 1 hour or until the meat is tender.
Remove stockpot from oven and discard vegetables. Return meat with juices to the stovetop over medium high heat and bring to a simmer.
Mix the remaining cup of red wine with the thickening ingredient and whisk until smooth.
Slowly stir into the Bourguignon. Adjust thickness as desired.
Season sauce to taste and stir in the sherry right before serving.

For Onions – Prepare while Bourguignon is in the oven:
*For Shortcut: Add the onions and mushrooms directly to the stockpot in step 5 and omit the quartered onion. Do not discard the onions & mushrooms when discarding other quartered vegetables in step 9.

In an oven proof sauté pan over medium heat, add butter and oil, and let come to a bubble.
Add onions, tossing to brown evenly.
Add the stock, wine and herbs and bring to a simmer.
Transfer the sauté pan with the onions to the oven and bake for 40 minutes or until liquids have evaporated.
Remove from oven and set aside until ready to serve. Reheat if needed. *Or for shortcut add to the Bourguignon after cooking.
For Mushrooms:

In saucepan over medium heat, add butter and oil, and let come to a bubble.
Add quartered mushrooms. Toss the pan, browning the mushrooms on all sides, about 5 minutes. Remove from heat and set aside. Reheat with onions if needed before serving. *Or for shortcut add to the Bourguignon after browning.
To assemble: Plate the prepared pasta, potatoes, or rice and ladle on the Bourguignon, then place the onions & mushrooms on top and sprinkled with parsley. Julia recommends accompanying with Minted, Buttered Peas, but most often I serve a nice green salad, before or after the Bourguignon.

https://wildideabuffalo.com/blogs/recipes/jill-julia-s-bison-bourguignon

It’s Chili, Chowder, or Stew Saturday – Classic Beef Stew

January 19, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is – Classic Beef Stew. Your choice you can use Buffalo or Beef to make this Delicious and Healthy Stew! It’s from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes. You’ll also find Diabetic News and Diabetes Management, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Classic Beef Stew

Ingredients
1 tablespoon canola oil
1 pound stew beef or buffalo
1 large onion, chopped into 1-inch chunks
1/2 cup red wine
3 large cloves garlic, cut in half
1 cup low-sodium broth (beef, chicken, or vegetable)
3 medium (3–4 ounces each) red-skinned potatoes, scrubbed and quartered
2 large carrots, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1–2 tablespoons chopped fresh parsley

Directions
Heat canola oil in pressure cooker until hot, add meat, and brown. Add onion and cook about 5 minutes more. Add wine, garlic, and broth and bring to a boil. Scrape browned bits of cooked meat from bottom of pressure cooker. Place lid on cooker and cook at high pressure 15 minutes. Quick-release pressure. Open cooker and add potatoes, carrots, thyme, oregano, and bay leaves. Replace lid and cook at high temperature for 5 minutes. Quick release pressure and remove lid. Cut cooked carrots into large chunks. Add salt and pepper to taste and chopped parsley before serving. Simmer stew uncovered if you desire a thicker consistency.

Yield: 4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 269 calories, Carbohydrates: 20 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 233 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-beef-stew/

Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON

December 14, 2016 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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We have a new recipe this week for the Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON. This one is made with Wild Idea Buffalo Stew Meat along with a host of great ingredients and spices. This is just one of many delicious and healthy recipes that you will find at the Wild Idea Buffalo website (http://wildideabuffalo.com/). Along with all the great recipes you’ll find Buffalo cooking tips, read all about the Wild Idea Ranch, and you can order any of the delicious cuts of Buffalo they offer. I’ve been ordering from them for quite a few years now. Be sure to check the site out soon! Enjoy and Eat Healthy!

 

 

JILL and JULIA’S BISON BOURGUIGNON

I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia and Julia a few years back, I had to check out Julia Child’s recipe in, Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary. Specific changes made; I omitted the bacon, as I feel the smokiness overwhelms the dish and added butter for additional flavor and fat. I also used homemade buffalo broth, but in a pinch have used organic beef or chicken broth/stock, and added celery and brandy. Although a bit more extensive, I thought it was worth the extra steps. *However, I have noted in the recipe one-pot shortcuts. Recipe can be made ahead and reheated for entertaining convenience! Fabulous!

 

 

Ingredients for Bourguignon: (Serves 6 to 8)jill-and-julias-bison-bourguignon
2 – pounds Wild Idea Buffalo Stew Meat
1 – teaspoon black pepper
1 – teaspoon salt
3 – tablespoon olive oil
1 – tablespoon unsalted butter
1 – carrot, quartered
1 – onion, quartered
1 – celery stalk, quartered
1 – ounce brandy
4 – cups red wine (Bordeaux, Burgundy, or Chianti)
1 – cup buffalo broth, or organic beef or chicken broth
1 – teaspoon thyme
1 – teaspoon rosemary leaves, finely chopped
1 – teaspoon basil leaves
2 – bay leaves
3 – cloves garlic, minced
1 – tablespoon tomato paste
1 – tablespoon arrowroot or cornstarch, or more per your thickness preference
¼ – cup sherry
¼ – cup parsley, chopped fine

Ingredients for Mushrooms & Onions:
18 – Small White Onions
1 ½ – tablespoons each Butter & Olive Oil
¼ – cup buffalo or other stock
¼ – cup red wine
4 – parsley sprigs, 1 bay leaf, ½ tsp. thyme
1 – pound mushrooms, quartered
2 – tablespoon butter
1 – tablespoon olive oil

Preparation:
For Bison Bourguignon:

1 – Pre-heat oven to 325*.
2 – Rinse bison meat and pat dry, removing all dampness with paper towels. Season meat with salt and pepper.
3 – In a heavy stockpot, over medium heat add one tablespoon of the olive oil.
4 – Increase heat to medium high and brown the meat in 3 to 4 batches. Do not hurry to turn, allow the meat to brown. This was tedious, but worth it. Add additional olive oil before each batch as needed.
5 – Remove the last batch of meat from the pan and drain any oil left in the pan. Add the butter, and the quartered vegetables and sauté vegetables for 4 minutes.
6 – Add the brandy to stockpot and carefully tilt to flame. Or, cover the pot for a minute if you do not want the brandy to flame.
7 – Return browned meat to stockpot, and add 3 cups red wine, stock, herbs, garlic, and tomato paste. Bring to a simmer. Cover and place in pre-heated oven.
8 – Braise bison for 1 hour or until the meat is tender.
9 – Remove stockpot from oven and discard vegetables. Return meat with juices to the stovetop over medium high heat and bring to a simmer.
10 – Mix the remaining cup of red wine with the thickening ingredient and whisk until smooth.
11 – Slowly stir into the Bourguignon. Adjust thickness as desired.
12 – Season sauce to taste and stir in the sherry right before serving.

For Onions – Prepare while Bourguignon is in the oven:Wild Idea
*For Shortcut: Add the onions and mushrooms directly to the stockpot in step 5 and omit the quartered onion. Do not discard the onions & mushrooms when discarding other quartered vegetables in step 9.

* In an oven proof sauté pan over medium heat, add butter and oil, and let come to a bubble.
* Add onions, tossing to brown evenly.
* Add the stock, wine and herbs and bring to a simmer.
* Transfer the sauté pan with the onions to the oven and bake for 40 minutes or until liquids have evaporated.
* Remove from oven and set aside until ready to serve. Reheat if needed. *Or for shortcut add to the Bourguignon after cooking.
For Mushrooms:

* In saucepan over medium heat, add butter and oil, and let come to a bubble.
* Add quartered mushrooms. Toss the pan, browning the mushrooms on all sides, about 5 minutes. Remove from heat and set aside. Reheat with onions if needed before serving. *Or for shortcut add to the Bourguignon after browning.
* To assemble: Plate the prepared pasta, potatoes, or rice and ladle on the Bourguignon, then place the onions & mushrooms on top and sprinkled with parsley. Julia recommends accompanying with Minted, Buttered Peas, but most often I serve a nice green salad, before or after the Bourguignon.

http://wildideabuffalo.com/blogs/recipes/jill-julia-s-bison-bourguignon

Saturday’s Chili – Vegetarian Chili with Cilantro

October 10, 2015 at 5:09 AM | Posted in chili, CooksRecipes, Saturday's Chili | 1 Comment
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This week’s Saturday’s Chili is a Vegetarian Chili with Cilantro. It’s a Vegetarian Chili with Wine, Pinto or Kidney Beans and fresh Cilantro among the ingredients. It’s from one of my favorite Recipe websites, CooksRecipes. Cooks has a fantastic selection of all different types of recipes, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Vegetarian Chili with Cilantro

A hearty, wine-infused vegetarian chili with pinto or kidney beans and fresh cilantro.Cooksrecipes 2

Recipe Ingredients:

3/4 cup dry red wine
1 cup thinly sliced onion
1 cup chopped red or green bell pepper
3/4 cup chopped celery
3 garlic cloves, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups warm water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
Sour cream for accompaniment (optional)

Cooking Directions:

1 – Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.
2 – Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.

http://www.cooksrecipes.com/soup/vegetarian_chili_with_cilantro_recipe.html

Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots

February 16, 2015 at 6:02 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots

 

 

Wine Braised Buffalo Short Ribs 012

A snowy and cold blustery day here in West Chester today. They say our area will end up with around 5-6 inches of snow. The heavy amounts went South of us, they’ll end up with 9-11 inches. They say that it’s going to be a very cold week for us. Ran the vacuum and few other household chores, just to keep busy today. For dinner tonight I prepared, Buffalo Wine Braised Short Ribs w/ Mashed Potatoes and Sliced Carrots.

 

 

 

I had ordered this late last week from Wild Idea Buffalo, 2 lb. Wine Braised Short Ribs and somWine Braised Buffalo Short Ribs 002e Buffalo Burgers. Couldn’t wait to try them so I prepared the Wine Braised Short Ribs for dinner tonight! They come already braised, just heat and serve. Wild Idea Buffalo braises them in Red Wine, Shallot, Garlic, Tomato Juice, Water Sea Salt, Organic: Black Pepper, Thyme, Rosemary, Beef Broth, Butter, Parsley. The short ribs are browned with onion, carrots and celery, then de-glazed with red wine and braised low and slow until tender. I added some sliced Baby Bella Mushrooms to it as it was cooking. To prepare them, just thaw the package contents and place in a covered saucepan over medium heat and heat through. Ready to serve! What an incredible taste! Just seasoned perfectly and so tender. Have to order these again soon!

 

 
To go with those delicious Braised Short Ribs I prepared my favorite Mashed Potatoes, Bob Evan’s Mashed Potatoes. Just heat the package up in the microwave for 6 minutes total and serve! Then I also opened up a can of Del Monte Sliced Carrots, heated them up in a small sauce pan and served. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Wild Idea Buffalo – 2 lb. Wine Braised Short RibsWine Braised Short Ribs
Our meaty short ribs are browned with onion, carrots and celery, then de-glazed with red wine and braised low and slow until tender. This flavorful, boneless, savory meal can be table ready in ten minutes. Simply thaw package contents and place in a covered saucepan over medium heat and heat through – then sit back, enjoy, and take all the credit.

2 lb. package

Ingredients: Grass-Fed Buffalo, Red Wine, Shallot, Garlic, Tomato Juice, Water Sea Salt, Organic: Black Pepper, Thyme, Rosemary, Beef Broth, Butter, Parsley.

 
http://buy.wildideabuffalo.com/collections/monthly-special/products/wine-braised-short-ribs

 

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