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Buffalo Recipies

December 08, 2016

Jill & Julia’s Bison Bourguignon

I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia & Julia - I had to check out Julia’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. View recipe

October 03, 2016

Dakota Tacos "Indian Tacos"

My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Indian Tacos 

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September 05, 2016

Buffalo Bacon Cheeseburger

In memory of Jim Harrison, who appreciated good food!
Bison Cheeseburger

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September 05, 2016

Buffalo Pepperoni Pizza Dogs

This is a great make-ahead recipe, for quick “heat and eat” meals after a long day. Use the highest quality ingredients you can find to maximize nutrient value so you can enjoy the crusty outside and gooey, cheesy inside with guiltless pleasure!
Bison Pepperoni 

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September 05, 2016

Chocolate Buffalo Brownies

No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100% grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is - they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!

Chocolate Buffalo Brownies

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August 17, 2016

Buffalo Brazilian Feijoada

Brazilian Feijoada (FeeJhona) is a meat purveyor’s favorite kind of recipe, as it is loaded with a variety of cuts of meat. It is often served with white rice and collard or mustard greens. Other buffalo cuts or sausages could be substituted for your personal taste. This is a wining recipe that will take the gold, feed a crowd and please them too!
Brazilin Feijoada

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May 25, 2016

Steak Au Poivre

This classic is timeless in taste and in elegance, and perhaps one of the all time greatest preparations that ever happened to a steak. Any fine cut steak will work, but my cooking time in this recipe is based on Wild Idea Buffalo’s 5 oz. Top Sirloin. Adjust your cooking time based on the size of your steak. I also use more cognac than broth as I prefer the richness and the aromas of the cognac, this too can be adjusted to your liking.

Steak Au Poivre

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April 25, 2016

Buffalo Tortilla Soup

This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed & salted crispy strips! No guarantee's on that though. *Recipe can easily be halved.

Tortilla Soup, Pulled Buffalo Chuck Roast

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March 29, 2016

Buffalo Sloppy Joe's

There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.

Buffalo Sloppy Joe's

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March 18, 2016

CORNED BUFFALO HASH

With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly, crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.

CORNED BUFFALO HASH

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