Wild Idea Buffalo Recipe of the Week – Firecracker Coleslaw and Pulled Buffalo BBQ

July 17, 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 a Firecracker Coleslaw and Pulled Buffalo BBQ . 2 Delicious recipes this week from Wild Idea Buffalo, Firecracker Coleslaw and Pulled Buffalo BBQ. The Firecracker Coleslaw will go great with BBQ, Burger, Hot Dogs, and more! For the Pulled Buffalo BBQ you’ll be using the Wild Idea Buffalo Chuck Roast, recipe at the end of the post. Everyone will love this week’s recipes! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Firecracker Coleslaw
Great with BBQ, Burgers, or on its own! Get the recipe for Pulled Buffalo BBQ here also.

Ingredients:
1 – head green cabbage, halved and sliced thin
1 – red onion, halved and sliced thin
2 – carrots, grated
1 – cup pepperoncini, de-stemmed and flash processed

Dressing Ingredients:
¼ – cup mayonnaise
¼ – cup rice vinegar
1 – small tube wasabi
1 – tablespoon black pepper
1 – tsp. salt

Preparation:

1) Place all vegetables in bowl and toss to incorporate.

2) Mix all dressing ingredients in blender and pour over vegetables, toss to coat and season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

BISON CHUCK ROAST FOR PULLED BUFFALO B.B.Q.
This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.

Ingredients:

1 – 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced
2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke

½ cup organic Apple cider or water
1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.
https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q

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Wild Idea Buffalo Recipe Of the Week – Jill’s Potato Salad

July 10, 2019 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 – Jill’s Potato Salad. Just one of the delicious Side Dish Recipes that you can find at the Wild Idea buffalo website, and you can find a few Dessert Recipes also! And what goes perfect with Jill’s Potato Salad, a Wild Idea Buffalo Petite Top Sirloin Steak 5 OZ. Always tender and delicious. Plus it prepares so easy on the grill or stove! So with Jill’s Potato Salad and a Wild Idea Buffalo Petite Top Sirloin Steak, Dinner is Served! You can find this recipe and purchase the Wild Idea Buffalo Petite Top Sirloin Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.

Ingredients:
3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

WILD IDEA BUFFALO – PETITE TOP SIRLOIN STEAK 5 OZ.
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Blue Burger

July 3, 2019 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 a Buffalo Bacon Blue Burger. Made using Wild Idea Ground Buffalo and the Wild Idea Buffalo Bacon along with Mustard, Ketchup, Thyme, Salt, Pepper, Blue Cheese, Chokecherry or Plum Preserves and Hamburger Buns. Fantastic combination of ingredients! You can find this recipe or purchase the Ground Buffalo and the Buffalo Bacon 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 Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Wild Idea Buffalo Recipe of the Week – JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS

June 26, 2019 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 a trio of perfect grill items – JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS. The first day of Summer was this past Friday and its Prime Time Grilling Time, although its really Grilling Time year around! Anyway you can’t go wrong with any of the 3 Wild Idea Buffalo items of JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS. Grill healthier this year with Wild Idea Buffalo! You can order all 3 products along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

 

 

JALAPEÑO CHEDDAR BRATS
Grilling season calls for Jalapeno Cheddar Brats! We start with our 100% Grass-fed Bison meat, add our special blend of seasonings and then kick things up a bit with Organic Valley cheese and Jalapenos! Not too hot – but just right, with extra juicy goodness! As always our sausages are made with the best ingredients and never any added nitrites!

Jalapeno Cheddar Brats – 1 lb. pkg. (4 brats per pkg.)

Ingredients: 100% Grass-Fed Buffalo, Organic Valley Cheddar Cheese, Water, Sea Salt. Organic Seasonings (Jalapeno Pepper Flakes, Jalapeno Powder, Pure Cane Sugar, Onion Powder, Garlic Powder, White Pepper, Black Pepper), and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/jalapeno-brats

 

 

 

PREMIUM BUFFALO HOT DOGS
Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won’t find these premium Buffalo Hot Dogs in your supermarket cooler. Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

 

 

PREMIUM BUFFALO BURGERS (3 BURGERS PER LB)
Prepare for a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grill-able. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

Wild Idea Buffalo Recipe of the Week – GRILLED JERK BUFFALO RIBS

June 19, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Also if you’re looking for a great Burger, order the Buffalo Premade Patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Wild Idea Buffalo Recipe of the Week – KOFTA KEBABS

June 5, 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 – KOFTA KEBABS. Perfect Appetizer or that Main Dish for Dinner. Made using Wild Idea Buffalo Ground Chuck along with Spices, and Shallot. Also they’ve included the recipe for the Tzatziki Sauce with ingredients of; Cucumber, fresh Dill, Cilantro, Garlic, Yogurt, and Lemon Juice. You can find this recipe or purchase the Wild Idea Buffalo Ground Chuck along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

 

KOFTA KEBABS
Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Chuck makes for a winning combination. This recipe makes a wonderful appetizer or could also be served as an entrée.

Ingredients:

3 – tablespoons olive oil
1 – pound ground chuck
½ – cup minced shallot
1 – cup chopped parsley
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon allspice
1 – teaspoon chili flake
1 – teaspoon cardamom
1 – teaspoon cumin
pinch – paprika
zest – of one lemon
skewers soaked in water

Preparation:

1 – Add two tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
2 – Mix together until well incorporated.
3 – Divide between 16 skewers and form meat around skewer.
4 – Place in the freezer for 1 hour or refrigerate for two plus hours.
In a large skillet over medium high heat add the remaining tablespoon of olive oil.
5 – Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
6 – Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
7 – Remove from heat and serve.
Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.

Tzatziki Sauce

My version of this Middle Eastern favorite dipping sauce. Adjust ingredients to your preference.

½ – cucumber, half peeled, chopped
2 – tablespoons fresh dill
½ – cup cilantro
1 or 2 – cloves garlic
1½ – cups whole fat yogurt
2 – tablespoons fresh lemon juice

Preparation:

*Process cucumber, dill, cilantro and garlic in food processor. *Pour cucumber mixture through cheesecloth lined strainer to remove water. *Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice. Stir to incorporate. *Season to taste. Chill to set.
https://wildideabuffalo.com/blogs/recipes/kofta-kebabs

Wild Idea Buffalo Recipe of the Week – Why Wild Idea Buffalo?

May 29, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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Hey everyone, usually on Wednesday’s I have a recipe from Wild Idea Buffalo to share with all of you. But today instead of a recipe I’m going to pass along some info and back ground on Wild Idea Buffalo. I’ve been ordering my Buffalo from Wild Idea for a few years now. I’ve tried other Buffalo or Bison but none can really compare to best tasting Buffalo there is that I have found! So here’s a little history and info on Wild Idea Buffalo! Enjoy and Make 2019 a Healthy One!

 

 

 

 

The 34,000-acre Cheyenne River Ranch, home to Dan and Jill O’Brien, winds along the Cheyenne River and borders the Buffalo Gap National Grasslands and Pine Ridge Reservation. The 32,000-acre Conata Basin Ranch, managed by Doug Albertson, sits on the edge of the Conata Basin, with beautiful vistas of the Badlands National Park.

MISSION
“I have dedicated my life to preserving and restoring the Great Plains grasslands. These same principles are the foundation of Wild Idea Buffalo Company. By returning the bison to their native homeland, we’re not only re-wilding a threatened ecosystem, we are keeping prairies intact, with carbon stored safely underground, and producing the healthiest red meat on the planet.”

Dan O’Brien
Buffalo Rancher / Carbon Cowboy

BEYOND ORGANIC
Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed/grass-finished, 100% antibiotic, hormone & pesticide free, and 100% humanely harvested. Our model of raising buffalo leads to a superior source of protein that’s good for you, the environment, and the animals.

SUSTAINABLY RAISED
Our bison roam over large landscapes like their ancestors did, eating nothing but the grass beneath their feet. Their grazing patterns naturally regenerate the prairie, enhancing the level of biodiversity. The nutrient-dense prairie grasses they eat are loaded with omega-3 fatty acids, producing a delicious, healthy red meat that that the body needs for optimum health. Unlike most buffalo on the market today, Wild Idea Buffalo are never feedlot confined or finished on GMO grains.

Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed/grass-finished, 100% antibiotic/, hormone & pesticide free, and 100% humanely field harvested. Our model of raising buffalo leads to a superior source of protein that is good for you, the environment, and the animals.

MEET OUR FOUNDERS
Dan & Jill O’Brien created Wild Idea Buffalo Company in 1997 with the mission of preserving the Great Plains by returning buffalo to their native habitat. Many years have passed since their original “wild idea” that began the company, and today Wild Idea Buffalo Company, LLC continues to grow through our customers’ conscientious decisions about the quality and stewardship of the food they purchase.

BEST TASTING MEAT

The incredible flavor of Wild Idea Buffalo meat is the result of the animals’ lives being lived more naturally and without unnecessary human interference. Its clean, rich, slightly sweet taste has subtle notes of grass, sage, and we swear – sunshine. Our humane prairie harvests ensure that our buffalo are not exposed to any undue stress that would spoil the flavor of this natural meat. Our buffalo are given respect, dignity, and care throughout their lives. Our buffalo tastes better because they are raised better!

THE BEST MEAT FOR YOU
Wild Idea meat is lower in calories, fat and cholesterol than chicken or fish. It’s higher in protein than beef. Our 100% native grass-fed meat delivers 3.5x more antioxidant omega-3 fatty acids than grain-fed buffalo. Try the red meat that’s good for you!

BUFFALO RESTORE THE PRAIRIE
Prairie restoration is vital to our mission. Our land and animal management practices are as close to nature’s intentions as possible. By giving the buffalo room to roam, the Great Plains prairie is brought back to health. Grasses, forbs, and flowers flourish, providing a sustainable ecosystem for all life. Our vision of sweeping landscapes where the buffalo roam continues to grow, and we are now affiliated with other like-minded ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

https://wildideabuffalo.com/

 

Wild Idea Buffalo Recipe of the Week – DRUNKEN KIDNEYS

May 22, 2019 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 – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Kidneys along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley and chives, chopped

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30 minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points

http://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

Wild Idea Buffalo Recipe of the Week – LASAGNA

May 15, 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 – LASAGNA. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

LASAGNA
This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you.

(serves 4 to 6)

Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini

Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Wild Idea Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.
5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-lasagna

 

 

 

 

Wild Idea Buffalo 1 LB. ITALIAN SAUSAGE

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/products/1-lb-italian-sausage

Wild Idea Buffalo Recipe of the Week – Caldo De Bisonte (Bison Soup)

May 8, 2019 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 – Caldo De Bisonte (Bison Soup). You’ll be using the Wild Idea Buffalo BBQ Short Rib Strips. Add in your Spices, Tomatoes, Cabbage, Onions, New Potatoes, Zucchini, Corn, and you’re set! Plus it’s made in the Crock Pot so it’s one easy clean up! You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Caldo De Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

Ingredients:

1 – Tb. olive oil
1 – 3 lb. BBQ Short Rib StripsCaldo de Bisonte (Bison Soup)
2 – tsp. salt
2 – tsp. black pepper
2 – tsp. cumin
2 – tsp. coriander
1 – tsp. cardamom
3 – cloves garlic, minced
1 – quart water
1 – 10oz. can diced tomatoes
2 – cups buffalo stock or organic chicken broth
¼ – cup fresh lime juice
½ – cabbage, chopped
½ – onion, chopped
4 – carrots, peeled and sliced
6 to 8 – new potatoes, par-boiled and quartered
2 – small zucchini, quartered and sliced
1 – 16oz. bag frozen corn

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.Wild Idea

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.
https://wildideabuffalo.com/blogs/recipes/55953025-caldo-de-bisonte-bison-soup

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