Wild Idea Buffalo recipe of the Week – Buffalo Andouille Sausage with Red Beans & Rice

March 12, 2014 at 9:07 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Andouille Sausage with Red Beans & Rice is this week’s Wild Idea Buffalo Recipe of the Week! Another good one from Jill O’Brien of Wild Idea Buffalo.



Buffalo Andouille Sausage with Red Beans & RiceWild Idea Buffalo Buffalo Andouille Sausage with Red Beans & Rice
By: Jill O’Brien


A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage.

1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick
2 – 15 oz. cans Kidney Beans, rinsed and drained
1½ – tablespoons olive oil
1 – onion, chopped
5 – stalks celery, chopped
2 – green peppers, chopped
5 – clove garlic, chopped
2 – tablespoons parsley, minced
1 – teaspoon oregano
1 – teaspoon thyme
1 – teaspoon Cajun seasoning
½ – teaspoon cayenne
¼ – teaspoon rubbed sage
2 – bay leaf
1 – cup vegetable or organic chicken broth
4 – cups cooked rice, I used Brown Basmati


1) In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente.
2) Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow to cook for half an hour.
3) Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes.
4) Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat.

To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley. Pass with Tabasco and cider vinegar!





Wild Idea Buffalo – 14 oz. Buffalo Andouille SausageWild Idea Buffalo Buffalo Andouille Sausage
New! 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 is soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

14 oz. pkg. (Rope)

Ingredients: Buffalo, Water, Sea Salt, Organic: Black Pepper, Oregano, Parsley, Crushed Red Pepper, Onion, Garlic, Smoked Paprika, Veg Stable{Celery Powder, Sea Salt, Silicon Dioxide(anti-caking)}


Wild Idea Buffalo Recipe of the Week – Buffalo Parmesan

February 19, 2014 at 9:56 AM | Posted in Wild Idea Buffalo | Leave a comment
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Great recipe idea from Jill O’Brien of Wild Idea Buffalo, Buffalo Parmesan! I left the link to the recipe and while there check out all the Wild idea Buffalo selections of Buffalo Meat.




Buffalo Parmesan (serves 2)Wild Idea Buffalo Buffalo Parmesan



For Sauce:

1 28 oz. canned diced tomatoes
1 onion, peeled and cut in half
5 tablespoons butter
salt to taste

For Pasta:

2 cups (or desired amount) fettuccini, cooked el dente
1 cup pasta water, reserved from cooking
¼ cup olive oil
½ cup grated Parmesan
½ teaspoon salt
½ teaspoon black pepper

For Steak:

8 to 12 oz. Bison Steak
1 teaspoon salt
1 teaspoon pepper
½ cup flour
1 egg, beaten
½ cup panko crumbs
½ cup grated Parmesan cheese
2 tablespoons vegetable oil


1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes.
2) Remove onion, and season with salt to taste. Set aside or reheat for later use.
3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside.
4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside.
5) Arrange top oven rack to the middle of the oven. Preheat broiler to high.
6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper.
7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate.
8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs.
9) Heat two tablespoons of oil in heavy sauté pan over medium heat.
10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside.
11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto.
12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes.
13) Transfer to plates and garnish with chopped parsley or green onion.

For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!





Wild Idea BuffaloTerres-Major-Filet_grande
8 oz. Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.


Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Irish Stew

February 5, 2014 at 9:14 AM | Posted in Wild Idea Buffalo | 1 Comment
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Irish Eyes are smiling with this week’s Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Irish Stew. Another good one from Jill O’Brien of Wild Idea Buffalo!


Wild Idea Buffalo Irish StewWild Idea Buffalo Buffalo Irish Stew
Colcannon Ingredients:

½ lb. cabbage or kale, sliced
¼ cup parsley sprigs
4 green onions, chopped
¼ cup hot milk
2 lbs. butter potatoes
3 tablespoons butter
¼ cup hot milk
½ teaspoon each salt and pepper
Vegetables Ingredients:

6 carrots, peeled and sliced
4 parsnips, peeled and sliced
4 leeks, halved and sliced
2 teaspoons olive oil
salt and pepper
Base ingredients for Stew:

1 – 3 lb. Chuck Roast, remove netting, rinsed and pat dry.
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
2 bay leaves
2 celery stalks
½ onion, chopped
1 cup cherry tomatoes, halved
2 bottles of Smithwick’s Beer
2 cups buffalo Stock or organic beef stock
½ cup red wine
1 tablespoon arrowroot
Colcannon Directions:

1 – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes.
2 – Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree.
Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
3 – Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk.
4 – Smash potatoes first and then mix with electric mixer until fluffy.
5 – Add cabbage puree and mix until just incorporated.
6 – Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving.

Vegetables Directions:

1 – Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
2 – Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned.
3 – Prep vegetables ahead of time and roast right before serving.

Stew: Directions:

1 – Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together.
2 – Roll prepped roast in herbs in crockpot.
3 – Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock.
4 – Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours.
5 – Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
6 – Turn crockpot back to high, letting juices come to a boil.
7 – Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
8 – Return buffalo roast pieces back to crockpot.
To Plate:

In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread.



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