Wild Idea Buffalo Recipe of the Week – Swedish Meatballs WEDNESDAY

February 19, 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 Swedish Meatballs. Swedish Meatballs made healthier, using Wild Idea Premium Ground Buffalo. The perfect appetizer or entree! Made using the always Delicious Wild Idea Premium Ground Buffalo, Onion, Panko Breadcrumbs, Salt, Allspice, Cardamom, Black Pepper, Eggs, Milk, Butter, and Lingonberry Preserves. A recipe for a Brown Gravy is also included. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SWEDISH MEATBALLS
Recently my good friend asked for Swedish Meatballs for his birthday and although I’m half Scandinavian, I don’t believe I’ve ever made them before. They were a hit with the birthday guests, so I thought you might enjoy them too. Serve as an appetizer or as entree and accompany with mashed potatoes, pickled cucumbers, and current jelly.

Ingredients: (makes 40 meatballs)
2 – 1-pound Wild Idea Premium Ground Buffalo
1 – onion, finely minced (I chop and then pulse process in food processor)
1 – cup panko crumbs
2 – teaspoons salt
1 – teaspoon allspice
1 – teaspoon cardamom
1 – teaspoon black pepper
2 – eggs, beaten
½ – cup milk
½ – cup butter melted or ¼ cup olive oil
Current or Lingonberry Preserves
Gravy recipe below.

Preparation:

Preheat oven to 500°.
Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs.
In another bowl mix the spices, eggs, and milk together and pour over the other ingredients.
Using your hands (food gloves work well for this) mix together until well incorporated. Divide mixture into 40 pieces and roll into firm balls.
Place meatballs on a baking sheet, allowing a little space between them.
Roll or brush the meatballs in melted butter or olive oil.
Place in a hot oven and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
Remove from oven and gently loosen from the pan and transfer to your gravy pan. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes.
Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.

Quick Brown Gravy
I make the gravy on the thin side, so the meatballs will have just a light glazing of the sauce. Add more flour if you prefer a thicker sauce.

Ingredients:
¼ – cup butter
1 to 2 – tablespoons flour
2 – cups buffalo or organic beef broth
½ – cup heavy cream
1 – teaspoon black pepper, or more to taste
season to taste with salt
*optional: A splash of dry sherry

Preparation:

In a skillet over medium high heat, melt the butter and whisk in the flour stirring constantly.
Whisk in the buffalo stock and bring to a boil.
Whisk in the cream, and continue to stir until sauce comes to a boil. Reduce the heat to low and allow the sauce to thicken a bit, about 5 minutes – stirring occassionally. *You can remove from heat until needed or refrigerate and reheat when needed.
Add the meatballs and increase heat to medium high to get all good and hot, about 5 minutes.
https://wildideabuffalo.com/blogs/recipes/90810881-swedish-meatballs

Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 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 a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

January 29, 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 BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo and the Wild Idea Italian Buffalo Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. http://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN CASSEROLE

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8)

Ingredients:

3 – eggplants, sliced
2 – tablespoons olive oil
1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage
3 – tablespoons garlic, chopped
1 – onion, chopped
2 – teaspoon salt
1 – tablespoon black pepper
1 – tablespoon oregano
28 – ounces Italian style stewed tomatoes, chopped
8 – ounces fresh mozzarella, sliced
1 – cup fresh basil, julienned
4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.Wild Idea
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

January 22, 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 – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Wild Idea Buffalo Recipe of the Week – DEEP DISH RUSTIC BUFFALO PIZZA

January 15, 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 a DEEP DISH RUSTIC BUFFALO PIZZA. Deep Dish Pizza like you’ve never had! Made using Wild Idea Buffalo Italian Sausage, Spinach Leaves, Eggs, Cloves, Red Bell Peppers, Jarred Roasted Red Peppers, Jarred Sun -Dried Tomatoes, Grated Parmesan Cheese, Provolone Cheese, and Salt and Pepper. The recipe also includes a recipe for the Pizza Crust. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

DEEP DISH RUSTIC BUFFALO PIZZA
Buffalo Rustic Pizza serves 8 to 12
This is an adaptation of a recipe from a gourmet magazine, from years ago.

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage

2 lbs. spinach leaves, washed

4 eggs

15 oz. ricotta cheese

2 garlic cloves, minced

5 red bell peppers, roasted, peeled, seeded and coarsely chopped

or 24 oz. jarred roasted red peppers, coarsely chopped

8.5 oz. jarred sun-dried tomatoes, flash processed

2 cups Parmesan cheese, grated

8oz. provolone cheese, sliced

salt and pepper

Dough Ingredients:

4 cups flour

2 teaspoons sugar

1 cup cold salted butter, sliced

4 eggs, lightly beaten

 

Instructions:

1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.) In same skillet, over medium heat, add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.) In mixing bowl, using a pastry hook, mix together dough ingredients in order listed. Mix until incorporated.

6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 of dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting.
https://wildideabuffalo.com/blogs/recipes/93348097-deep-dish-rustic-buffalo-pizza

 

Wild Idea Buffalo – 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!

Ground sausage, not in links.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

January 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe or purchase the PREMIUM STEAK STRIPS along with all the Wild Idea Products at the Wild Idea Buffalo website. I also left a link to the PREMIUM STEAK STRIPS. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 1 LB.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

January 1, 2020 at 9:19 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious so many ways and using different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. 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 and order any of the Wild Idea Products. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

 

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

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*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/14-oz-buffalo-andouille-sausage-14-oz

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 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 Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks 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/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

Wild Idea Buffalo Recipe of the Week – BUFFALO BACON CHEESEBURGER

December 18, 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 CHEESEBURGER. My favorite Burgers are the Wild Idea Buffalo Burgers! Love these so much, easy to prepare and the most delicious Burger you can find! This one is made using Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon or Pancetta. You can find the recipe and both Wild Idea Buffalo items used in this recipe along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO BACON CHEESEBURGER

Ingredients: (makes 6 to 8)

2 – pounds Wild Idea Ground Buffalo
2 – tablespoons olive oil

½ – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

1 – teaspoon Worcestershire sauce

2 – teaspoon salt & pepper

6 to 8 – ounces Irish cheddar cheese

6 to 8 – ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 – onion, sliced and sautéed lightly

6 to 8 – hamburger buns or sour dough bread, lightly toasted
Preparation:

1 – Mix all spice ingredients, but Buffalo into paste.

2 – Add ground Buffalo and mix thoroughly together with hands.

3 – Pat into 6 or 8 patties, about 1” thick.

4 – Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 – Top burgers with cheese slices and grill with lid shut for one more minute.

6 – Remove burgers from the grill and allow them to rest for a couple of minutes.
7 – Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

 

 

Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/monthly-special/products/1-lb-ground-buffalo

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