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

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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

Wild Idea Buffalo Recipe of the Week – SAUSAGE STUFFED RAVIOLI

May 1, 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 – SAUSAGE STUFFED RAVIOLI. Made using Wild Idea Buffalo Italian Sausage along with Cremini Mushrooms, Pecorino Romano or Parmesano Reggiano Cheese, Cream, and Green Onions. A Recipe sure to please all! You can find this recipe at Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. Well Enjoy the recipe and Make 2019 a Healthy One! https://wildideabuffalo.com/

SAUSAGE STUFFED RAVIOLI
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved it. Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).

Sausage Filling:
½ – pound Wild Idea Buffalo Italian Sausage
8 – ounces cremini mushrooms, stemmed and coarse chopped
1 – cup grated Pecorino Romano or Parmesano Reggiano cheese
2 – tablespoons cream
4 – green onions, coarse chopped
2 – teaspoons olive oil
2 – teaspoons butter
1 – teaspoon black pepper

Preparation:

1 – In a sauté pan over medium high heat, add olive oil and butter.
2 – Add mushrooms and sauté for about 5 minutes.
3 – Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
4 – Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
5 – Add the cheese and pulse process again until incorporated.
6 – Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
7 – Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 – cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 – cup high protein flour or all-purpose flour +
1 – teaspoon salt
3 – eggs, beaten
1 – tablespoon olive oil +
1 – egg white, beaten

Salt for pasta water
Sage leaves and lemon wedges for garnish

Preparation:

1 – Place flour and salt in a mixing bowl and stir.
2 – Create an impression in the center of the flour and add the eggs and oil.
3 – Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
4 – Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
5 – Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
6 – Cut your dough into manageable pieces. I cut mine into 8 pieces.
7 – Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
8 – Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
9 – Lay your pasta strips on a lightly floured surface.
Assembly Preparation:

* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
* To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

* Sage Butter: In a saucepan over medium heat, add 1 – stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli

Wild Idea Buffalo Recipe of the Week – Steak, Potato and Green Bean Salad

April 24, 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 Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe or purchase the Wild Idea Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

April 17, 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 – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:
1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.
3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry

 

 

 


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 minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

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

April 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 – BUFFALO and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and EGGPLANT PARMESAN
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.
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.
* 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 – 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

Wild Idea Buffalo Recipe of the Week – HYBRID BUFFALO BROTH

March 27, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This is the first of 2 Wild Idea Buffalo Recipe’s of the Week. This one is a recipe for HYBRID BUFFALO BROTH. With this Broth you’ll be able to make the 2nd recipe. To make the Broth you’ll need several Wild Idea Buffalo Products; Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, Wild Idea Buffalo Meaty Bones, Wild Idea Buffalo Hock Bone, and Wild Idea Buffalo Collagen Bones. The Broth can then be used to French Onion Soup or Pho. 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! https://wildideabuffalo.com/

HYBRID BUFFALO BROTH
There are many variations of making stock and broth, some of which are based on country of origin. For many Asian broths, the bones are washed, blanched and rinsed and often these steps are repeated. This they state, is to remove impurities. Using this method produces a more gelatinous, milky broth. For European or American style stocks the bones are often roasted, which is believed to make the broth richer, once strained it is a translucent amber color. I personally use this method for making consommé or French Onion Soup.

I too have a few variations of making broth/stock. For this recipe I thought I would make a hybrid and pull the best steps (in my opinion) from each. I’ve also used our full array of bones that we offer, including the hock and the collagen bones. I really loved the results. It is delicious by itself, or use it in the making of Pho (pronounced FUH). So good it is and so good for you too! See recipe for Pho below. Enjoy!

Ingredients:
1 – 3.5 lb. package Wild Idea Buffalo Shanks
1 – 2 lb. packages Wild Idea Buffalo Soup Bones
1 – 2 lb. package Wild Idea Buffalo Meaty Bones
1 – 2 lb. package Wild Idea Buffalo Hock Bone
1 – 2 lb. package Wild Idea Buffalo Collagen Bones
1 – onion, quartered & separated
6 – garlic cloves
4 – carrots, chopped
6 – stalks celery, chopped
3 – tablespoons olive oil
3 – teaspoons salt
2 – tablespoon black pepper
4 – gallons water
¼ – cup apple cider vinegar
1 – bunch parsley or cilantro

Preparation:

1 – Soak bones and shanks in cold water overnight in the refrigerator. *This helps remove blood and eliminates the foamy gray top that can occur when cooking bones.
2 – Preheat oven to 425*.
3 – Remove bones and shanks from the cold water and blot dry with a paper towel.
4 – Arrange shanks, bones, and all vegetables on large baking sheets. Drizzle with olive oil, and season with salt & pepper.
5 – Roast in the oven for 30 minutes.
6 – Fill a large stockpot with 4 gallons of water and bring to a boil.
7 – Remove vegetables from the oven and add them to the pot. Remove the bones from the oven and place them into the water using a tong. *Avoid adding any of the juices or bits from the pan.
8 – Reduce heat to low about 190° (bubbles should barely break the surface). Cover, and simmer for 36 hours.
9 – Using a slotted spoon, scoop the bones, meat and vegetables out of the pot. *Optional: Reserve the shank meat for use in another recipe.
10 – Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
11 – Remove stock from the refrigerator and remove the fat from the top of the surface. *I remove the fat as I do not like a fatty/oily broth.
12 – Return the stock to the stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have 2 gallons.
13 – Chill unused broth. Once chilled, transfer to freezer storage bags and place in the freezer for later uses.

https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

Wild Idea Buffalo Recipe of the Week – PHO (FUH)

March 27, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s 2nd Recipe for the Wild Idea Buffalo Recipe of the Week is – PHO (FUH). Made using the Buffalo Broth that I posted a recipe for. Some of the other ingredients you are going to need are; Buffalo Tenderloin (frozen), Fish Sauce, Spices, and Rice Noodles. This sounds incredible! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

PHO (FUH)
So good, you’ll crave it!

Ingredients:
2 – quarts Buffalo Broth
¼ – cup fish sauce
2 -heads garlic
2 – heads ginger, sliced
4 – pods star anise (I used more – love anise.)
2 – sticks cinnamon (I think it’s easy to overdo the cinnamon – but add to your liking.)
1 – 1 lb. package rice noodles, cooked al dente
1 – 8oz. Buffalo Tenderloin, frozen
1 – jalapeno sliced
1 – handful cilantro leaves
1 – handful basil leaves
3 – green onions
1 – fresh lime, wedged
Sesame Chili Oil
Chili Flake

Preparation:

1 – In a pot over medium high heat, add star anise and cinnamon. Toast in the pan for about 5 minutes, tossing occasionally.
2 – Add broth, fish sauce, garlic heads and ginger, and bring to a gentle boil.
3 – Cover and reduce heat to low and allow broth to simmer for 20 minutes.
4 – While broth is simmering slice (shave) the frozen tenderloin with a very sharp knife or peeler. Place in a bowl and sprinkle with a bit of sea salt and toss.
5 – To serve, place hot rice noodles in bowls, top with the shaved tenderloin, pour in the broth, and add jalapeno and fresh herbs. Squeeze with fresh lime and add chili oil and chili flake to taste.

MORE PLEASE!

https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

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