Wild Idea Buffalo of the Week Recipe of the Week – BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE

January 31, 2018 at 6:20 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 MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE. This week’s recipe uses Wild Idea Buffalo Stew Meat. Included are recipes for the Mincemeat, Pie Crust, and Cilantro Yogurt Sauce. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

 

BUFFALO MINCEMEAT PIE WITH CILANTRO YOGURT SAUCE
Do not let the length of this recipe deter you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

Mincemeat Ingredients: (Serves 8 to 12 entrée or 46 Petite Hors d’oeuvre Pies)
2 – teaspoons cumin
2 – teaspoons cardamom
2 – teaspoons ginger
2 – teaspoons black pepper
1 – teaspoon salt
1 – teaspoon cinnamon
½ – teaspoon allspice
½ – teaspoon cayenne
½ – teaspoon turmeric
½ – teaspoon cloves
1 – tablespoon olive oil
2 – pounds , rinsed & patted dry, or 2 lbs. Ground Buffalo or Ground Round Buffalo
1 – onion, chopped
1 – tablespoon garlic, chopped
3 – tablespoon lemon juice
½ – cup raisins
2 – apples, peeled & chopped
½ – cup bourbon (Buffalo Trace)
1 – cup apple cider
1- tablespoon molasses

Preparation:

Wild Idea Buffalo Stew Meat

1 – Mix all dry spices together and set aside. 2 – Heat oil in heavy stockpot over medium high heat.
3 – Add stew meat and stir, cook for 3 minutes.
4 – Add onion and spices, stirring to incorporate. Cook for 5 minutes.
5 – Add garlic, lemon juice, raisins and apples and stir to incorporate.
6 – Add bourbon and then cider. Stir to incorporate and bring to a boil.
7 – Reduce heat to medium low, cover and simmer for 30 minutes.
8 – Remove cover and continue to cook until most (but not all) of the liquids are removed.
9 – Place ingredients into food processor and pulse puree until meat is finely minced.
10 – Cover & set aside.

Pie Crust
* Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the heavier weight of the mincemeat.

Ingredients:
2 – cups unbleached flour
1 – cup whole-wheat flour
1 – teaspoon salt
2 – teaspoons sugar
1½ – sticks butter, cut into small pieces
3 – eggs, beaten

Preparation:

1 – Place dry ingredients in a mixer and incorporate.
2 – Add butter pieces at a time.
3 – Add eggs slowly.
4 – Remove dough from mixer onto floured surface and lightly dust.
5 – Divide dough into 2 parts and roll out slightly between floured parchment papers.
6 – Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
7 – Fill with mincemeat, spreading around evenly.
8 – Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
9 – With remaining pastry roll out and cut into leave patterns and place on top of pie.
10 – Cut 3 slits into top of pie pastry.
11 – Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.
12 – Serve pie with Cilantro Yogurt Sauce. Super Delicious!

Cilantro Yogurt Sauce (Makes 1 ½ cups.)

Ingredients:
1- cup yogurt or whole milk
2 – cups fresh cilantro, chopped
¼ – cup fresh mint leaves
1 – jalapeno, seeded
2 – tablespoons garlic, chopped
1 – teaspoon cumin
1 – tablespoon lemon juice
½ – teaspoon salt
½ – cup cucumber, finely chopped

Preparation:
1 – Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things or as a dip. Keeps for 1 week in refrigerator.
https://wildideabuffalo.com/blogs/recipes/buffalo-mincemeat-pie

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Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON

December 14, 2016 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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We have a new recipe this week for the Wild Idea Buffalo Recipe of the Week – 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 delicious cuts of Buffalo they offer. I’ve been ordering from them for quite a few years now. Be sure to check the site out soon! Enjoy and Eat Healthy!

 

 

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)jill-and-julias-bison-bourguignon
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 & 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:

1 – Pre-heat oven to 325*.
2 – Rinse bison meat and pat dry, removing all dampness with paper towels. Season meat with salt and pepper.
3 – In a heavy stockpot, over medium heat add one tablespoon of the olive oil.
4 – 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.
5 – 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.
6 – 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.
7 – 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.
8 – Braise bison for 1 hour or until the meat is tender.
9 – Remove stockpot from oven and discard vegetables. Return meat with juices to the stovetop over medium high heat and bring to a simmer.
10 – Mix the remaining cup of red wine with the thickening ingredient and whisk until smooth.
11 – Slowly stir into the Bourguignon. Adjust thickness as desired.
12 – Season sauce to taste and stir in the sherry right before serving.

For Onions – Prepare while Bourguignon is in the oven:Wild Idea
*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.

http://wildideabuffalo.com/blogs/recipes/jill-julia-s-bison-bourguignon

PRAIRIE HARVEST GREEN CHILI STEW

November 30, 2016 at 5:53 AM | Posted in chili, Wild Idea Buffalo | Leave a comment
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When the weather starts to get cold, what tastes better or more satisfying than a bowl of homemade Chili! This is one I always like to share with everyone from the Wild Idea Buffalo website, PRAIRIE HARVEST GREEN CHILI STEW. You can find the recipe and purchase the Wild Idea Buffalo Stew Meat all at the Wild Idea Buffalo website! http://wildideabuffalo.com/
 

PRAIRIE HARVEST GREEN CHILI STEW

The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.) http://wildideabuffalo.com/

 

Ingredients:
2 – pounds Stew MeatPrairie Harvest Green Chili Stew
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

 

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.Wild Idea
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
http://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

 

 

Wild Idea Buffalo Stew Meat
Wild Idea – 1 LB. STEW MEAT

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.
http://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Wild Idea Buffalo Recipe of the Week – Blanquette De Bison (Bison in Cream Sauce)

December 23, 2015 at 5:53 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week, Blanquette De Bison (Bison in Cream Sauce). To prepare this one you’ll be using the Wild Idea Buffalo Stew Meat. Not only can you find this recipe on the Wild Idea Buffalo website and you can also purchase any of the Wild Idea Buffalo cuts of meat! http://wildideabuffalo.com/
Blanquette De Bison (Bison in Cream Sauce)

 

 

This French classic is typically made with veal, but it is such a lovely dish, I thought I would try it with buffalo. Many of the modern recipes for “Blanquette de Veau” include carrots or other vegetables, but the true traditional version does not. I chose to stay traditional; the outcome is elegant and delicious. (Makes 6 servings)
Ingredients:

2 – pounds Wild Idea Buffalo Stew Meat, rinsed and pated dryBlanquette De Bison
2 – cups milk
7 – tablespoons butter
1 – onion, diced
1 – bottle dry white wine, 750 liter + 1 cup
1 – carrot, quartered
1 – celery stalk, quartered
2 – sprigs fresh thyme
2 – sprigs fresh sage
2 – bay leaves
1 – teaspoons salt
8 – ounces w mushrooms, de-stemmed and quartered
2 – tablespoons floor
1 – egg yolk, beaten
1 – half lemon, juiced (about 1 tablespoon)
Lemon wedges
White pepper or fresh black pepper to pass *I am not a fan of white pepper, as I think it has a grainy feel to it. Instead I offer fresh black pepper.

Preparation:

1 – Place stew meat in milk and refrigerate for 2 to 24 hours. Remove from milk and pat dry with paper towels. *This will help draw the blood from the meat and give it a lighter appearance.
2 – In heavy bottom stockpot over medium heat, melt 2 tablespoons butter and add ¼ cup water. Add chopped onions to the pot and cook until tender, stirring occasionally, and not allowing to brown.
3 – Add the buffalo stew meat and wine to the pot and increase the heat to medium high and bring to a boil. As the meat boils, grey foam will surface. Remove the foam with a spoon. Continue this process until foam subsides, about 7 minutes.
4 – Add carrot, celery, herbs, and the salt and stir to incorporate. Cover, reduce the heat to low, and allow to simmer for 1 hour or until stew is tender.
5 – Strain the liquid from the meat and reserve. Transfer the meat to a separate bowl and remove the vegetables and herbs.
6 – Rinse the pot and return it to a medium heat burner. Add the butter and the mushrooms; cover and cook for about 7 minutes or until the mushrooms are al dente, stirring occasionally so they do not brown.
7 – Add the mushrooms to the meat bowl.
8 – Return the pot back to the stovetop. Over medium heat melt the last two tablespoons of butter and whisk in the flour and do not allow it to brown. Continue stirring until you have a silky texture, about 4 minutes.
9 – Add the warm broth slowly, whisking continually to incorporate. As the mixture begins to thicken, whisk in the remaining cup of wine, and allow the sauce to come to a low boil.
10 – Return the meat, onions, and mushrooms back tot he pot, stir gently to incorporate, and bring to full heat. Reduce heat to low.
11 – Add the lemon juice to the beaten egg yolk and whisk in a half sup of the cream sauce. Add the egg mixture to the pot and stir to incorporate.
* Serve over mashed potatoes, white rice, or my preference, a vegetable mash, recipe listed below.

Vegetable Mash

The celery root and cauliflower give the mash a bit of zest, which compliments the Blanquette de Bison nicely.

Ingredients:

2 – celery root bulbs, peeled and quarteredWild Idea
2 – large potatoes, peeled and quartered
1 – half head cauliflower, coarse cut
2 – tablespoons butter or 1 tablespoon olive oil
salt & pepper
Preparation:

1 -Cook the celery root and potatoes in water until they are al dente. Add the cauliflower to the pot and continue cooking until all of the vegetables are tender. Strain the water from the pot and return the vegetables to the stove over low heat, allowing any residual moisture to evaporate. Add the butter or olive oil and mash together with a masher or hand mixer. Season to taste with salt and pepper.

http://wildideabuffalo.com/blogs/recipes/80593985-blanquette-de-bison-bison-in-cream-sauce

Saturday’s Chili – Prairie Harvest Green Chili Stew

August 22, 2015 at 5:22 AM | Posted in Wild Idea Buffalo | 3 Comments
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For this week’s Saturday’s Chili it’s Prairie Harvest Green Chili Stew. From the Wild Idea Buffalo website, “Home of the best Buffalo”. http://wildideabuffalo.com/

 
Prairie Harvest Green Chili Stew
By: Jill O’Brien

 

Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.
Ingredients:Prairie Harvest Green Chili Stew
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

 

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.Wild Idea
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.

 

http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Wild Idea Buffalo Recipe of the Week – Buffalo Ranchers Pie

January 28, 2015 at 6:15 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 Ranchers Pie. This one feature’s using Wild Idea Buffalo Stew Meat. Along with all the other ingredients, this will make one hearty dinner! You can this recipe and purchase the Wild Idea Buffalo Stew Meat on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Buffalo Ranchers PieBuffalo Ranchers Pie
Ingredients:
1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry
3 – pounds golden potatoes, washed, leave skins on
1 – large sweet yellow onion, chopped
1 – turnip, peeled & diced
6 – carrots, peeled, halved & sliced
4 to 6 – celery stalks (depending the size), sliced
1 – cup + 2 tablespoons salted butter
4 – ounces Irish cheddar, grated
2 – tablespoons olive oil
2 ½ + – teaspoons salt
2 ½ + – teaspoons black pepper
1 – teaspoon fresh rosemary leaves, chopped
1 – teaspoon thyme
3 ½ – cups red wine
3 ½ – cups buffalo broth or organic beef or lamb broth
2 – tablespoons corn starch
1 – fresh rosemary sprig, leaves only
2/3 – cup Panco crumbs

 
Preparation:Wild Idea
1) Gather all of your ingredients and measure out.
2) Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy.
3) Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside.
4) In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally.
5) When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender.
6) Mix the remaining wine and broth, with 2 tablespoons of cornstarch. Increase the heat to medium high and whisk in the cornstarch mixture. The liquids will become thick and stew like. Remove from heat, cover and set aside.
7) In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color!
8) With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside.
9) Generously butter a 10x13x3 casserole pan, with ¼ cup butter. Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter.
10) Scoop the mashed potatoes into the pan next in a dollop fashion and mush together, flattening with a spatula and pushing up to the side of the pan.
11) Spoon buffalo and vegetables into pan and spread around evenly.
12) For the top potato crust I found it easier to roll out the potatoes between two pieces of saran wrap. Roll to about ½ inch think, then remove the top piece of saran and flip onto casserole. Press the sides and the tops together with a fork.
13) Cover the top potato layer with the remaining cheese and panko crumbs and press lightly into potatoes. Drizzle with ¼ cup melted butter.
14) Bake in a 425° preheated oven on the bottom shelf, for 45 minutes.
15) Return gravy to medium heat. If the gravy has become to thick, thin out with a little more wine or stock.Serve with steamed peas, and pass with the gravy. So good! We enjoyed this dish with a Barrister Malbec. Thanks Barbara & Jerry, it was delicious!

 
http://wildideabuffalo.com/2015/buffalo-ranchers-pie/

Wild Idea Buffalo Recipe of the Week – Prairie Harvest Green Chili Stew

November 12, 2014 at 6:32 AM | Posted in Wild Idea Buffalo | Leave a comment
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I had posted this one a few weeks ago, but with the Fall season almost up and moving into Winter I thought what better on a cold day than Chili! So I’m reposting the Prairie Harvest Green Chili Stew. Enjoy!

 
Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week’s Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O’Brien of Wild Idea Buffalo for passing this one along, Enjoy!

 
Prairie Harvest Green Chili Stew Prairie Harvest Green Chili Stew
By: Jill O’Brien

 
Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.

 

 

Ingredients:
2 – pounds Wild Idea Buffalo stew meatPrairie Harvest Green Chili Stew
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow-root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

 

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.

 
http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Wild Idea Buffalo Recipe of the Week – Prairie Harvest Green Chili Stew

October 15, 2014 at 5:36 AM | Posted in chili, Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , , ,

Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week’s Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O’Brien of Wild Idea Buffalo for passing this one along, Enjoy!

 
Prairie Harvest Green Chili Stew Prairie Harvest Green Chili Stew
By: Jill O’Brien

 
Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.

 

 

 

Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow-root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Wild Idea

 

 

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.

 
http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Wild Idea Buffalo Recipe of the Week – Buffalo Wellington Stew

August 27, 2014 at 6:14 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Wellington Stew. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

Buffalo Wellington StewWild Idea Buffalo Wellington
By: Jill O’Brien

 
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.

 

 

Ingredients:

* 2 pounds Buffalo Stew Meat, rinsed and patted dry
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1 tablespoon coarse black pepper
* 2 tablespoon dried thyme leaves
* 1 tablespoon fresh rosemary, finely diced
* 2 tablespoons fresh garlic, diced
* 1 onion, diced
* 2 cups mushrooms, sliced
* 4 stalks celery, sliced
* 5 carrots, peeled, halved and sliced
* 1 cup dry sherry
* 3 cups red wine
* 1 quart buffalo stock or organic beef stock
* 5 potatoes, unpeeled, parboiled whole and cubed
* 2 to 3 tablespoons arrow root or corn starch
* ¼ cup fresh parsley, chopped
* Refrigerated puff pastry

 
Preparation:

1 – Heat tablespoon oil in heavy large pot over medium high heat. –
2 – Add half of stew meat, and sauté until meat is browned.
3 – Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
4 -Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
5 – Add mushrooms and stir to incorporate. Cook for 3 minutes.
6 – Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
7 – Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
8 – Reduce heat back to low, cover and let simmer for an additional ½ hour.
9 – Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
10 – Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
11 – Reduce heat, add parsley, and season to taste.
12 – Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.

 

http://wildideabuffalo.com/2012/buffalo-wellington-stew/

 

 

 

 

 

Wild Idea Buffalo Stew Meat

Wild Idea Buffalo 1 lb. Stew Meat
Our super convenient pre-cut stew meat is selected from our chuck and sirloin buffalo roasts. Ready-to-use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff. Available in 1 or 2 pound packs.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-stew-meat

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