Wild Idea Buffalo Recipe of the Week – CABBAGE ROLLS IN TOMATO SAUCE

October 14, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CABBAGE ROLLS IN TOMATO SAUCE. Included is a recipe for both the Cabbage Rolls and Tomato Sauce. Some of the Ingredients you’ll be needing are Cabbage Leaves, Wild Idea Buffalo Ground Bison, Green Onion, Spices, Rice, Crushed Tomatoes, Brown Sugar and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/


(Serves 4 to 8)
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls
8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 lb Ground Bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked

Tomato Sauce
2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic

1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 – Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.

Wild Idea Buffalo Recipe of the Week – BISON STEAK – BASIC COOKING INSTRUCTIONS……..

July 1, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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No recipe this week but with the grilling season in full gear I’m passing along BISON STEAK – BASIC COOKING INSTRUCTIONS along with GROUND BISON – BASIC COOKING INSTRUCTIONS. Just follow these excellent suggestions and instructions to get the most out of your cuts of Buffalo. And if you’re having Buffalo use the best, the Wild Idea Buffalo. At the Wild Idea Buffalo website you’ll find a full selection of Buffalo cuts of meat along with Seasonings, Books, the Ranch Gift Store and Pet Food and Treats. So be sure to check it out! https://wildideabuffalo.com/

A note from Jill: The ingredients of Wild Idea Buffalo Meat are simple: fresh water, native grass and sunshine, producing a naturally delicious, healthy, and sustainable red meat. Wild Idea Buffalo steaks are tender, with a rich, slightly sweet taste and are very user friendly. Because Wild Idea Buffalo steaks are naturally lean, we recommend that you cook them no more than medium. I have broken the cooking suggestions down per cut, followed by grilling/searing instructions.

Gas Grilling: Ensure the grill grate is clean. Preheat the grill to high heat, 500° and close the lid. Brush the grill grate with oil. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on a plate, cover with foil and let the steak rest for 5 minutes before serving.

Char Grilling: Ensure the grill grate is clean. Pile coals high in the center, light and allow the coals to become white, for best heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on plate and rest as above.

Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in the hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

Steak Cooking Times
The length of the cooking time depends on the thickness of the steak. Turn the steaks after 1½ minutes and repeat until cooking time/desired doneness is achieved.

*1/2” thick or for 5 & 6 oz. sized steaks: 2 minutes each side for medium rare.

*1” thick: 3 minutes on the first side and 2 minutes on the second side for medium rare.

*1½” thick: 4 minutes for the first side and 3 minutes on the second side for medium rare.

*For thicker cuts: Increase cooking time by 1 minute per half inch per side for medium rare.

Temperature Guide
Internal temperatures of meat, before resting:

Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.

Other Cooking Tips

Resting and Freezing:
If you have the time, this little trick does make for a plumper, slightly juicier steak. After resting the steaks for two hours prior to cooking, place the steaks in the freezer for 20 to 40 minutes before grilling. This allows the steaks outside and inside to cook at a more even rate. Follow the cooking instructions as listed based on the steaks thickness and the freezer time noted below. After cooking, cover the steaks and rest at room temperature for 5 minutes before serving.

Freezer Time Guide: 10 minutes = smaller steaks, 20 minutes = medium steaks and 25 minutes = large steaks.


Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.

Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.

Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.

Broiling: Cooking meat in the oven on broil. Second rack placement is best.

Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.

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