Basic Cooking Instructions & Recipes

Wild Idea Buffalo meat is as good as food gets. Grass-fed buffalo not only leads the way on the nutritional frontier, but its rich, earthy and slightly sweet taste will be sure to please your palate. I hope you find these basic instructions helpful in making your buffalo experience a pleasant one. When in doubt, remember, Wild Idea Buffalo meat is naturally lean and so it is easy to over cook. We recommend cooking it no more then medium. If you have additional questions on preparation, feel free to contact me, at 866-658-6137 or by email at jill@wildideabuffalo.com or info@wildidieabuffalo.com.
Cheers! Jill
Temperature Guide--Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium - 155 degrees.

Ground Products:

90% Lean Wild Idea Ground Buffalo

We use the finest cuts for our trim. A healthy, delicious staple for all of your favorite ground meat dishes! Grill, sear, bake or sauté.

99% Lean Ground Round

We use the Top Round and remove all exterior fat, for this super lean meat. It is rich and dark in taste and color. Use as a substitute for ground meat dishes, or use for Steak Tartar. When grilling or sautéing do not over cook, as meat will be become dry. Recommend cooking no more then medium rare.

Wild Idea Ready Made Buffalo Burgers

I find it easier to prepare the ready-made patties while they are still partially frozen. Pull apart partially thawed burgers. Rub with olive oil and salt and pepper. To achieve a medium rare temperature, place on a hot grill for 2.5 minutes each side, closing grill during grilling time.

Sausages:

100% Buffalo Brats

Plump & Juicy! *Par-boil brats in beer for 3 to 5 minutes. Remove from beer and grill over medium high heat for 5 minutes. Increase grilling time to 8 minutes if not par-boiled.

Chorizo Sausage

100% Bison, plus a blend of organic spices, gives you a real chorizo taste with a lot less fat! Spice up your favorite meat dishes with buffalo chorizo! Pan-fry, sauté or grill.

Italian Buffalo Sausage

We make our Buffalo Italian Sausage from 100% Bison and a blend of organic Italian seasonings. Authentic taste without the fat! Use in spaghetti sauce, lasagna or any Italian dishes.

Buffalo Breakfast Sausage

Our prairie bison, mixed with hints of sage and maple, makes this a healthy breakfast meat alternative. Serve with sunny-side eggs and a stack of pancakes or use in stuffing's and sauces. Pan fry, broil or grill.

Charcuterie:

100% Buffalo Salami, Pastrami, & Jerky

These delicious items are cured and ready to eat. Great with wine and cheese, or add to your favorite sandwiches and salads. Try our kippered Jerky for a healthy energy snack, for when you are on the go.

Prime Steaks:

Prime Steak Strips:

These delicious, tender and easy to use steak strips come from the Cadillac cuts only, including the Tenderloin, New York, Ribeye and Sirloin. To prepare, rinse and pat dry, rub with olive oil and season with salt and pepper, then quick sauté or grill!

Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Sirloins, Terres Major Filet, Bone-In Ribeye, Porter House, and T-Bones:

These premium cuts take minimal preparation. For basic grilling or pan-frying, rinse and pat dry, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Follow one of cooking instructions below, and time guidelines for tasty and tender results.

Artisan Butcher Steaks:

Fine Cut Sirloin, Round Heel Steak, Terres Major Filet, Eye of Chuck Filet, and Tri-Tip Minute Steaks

Although the names of these cuts may not be as familiar, they are loaded with taste, and tenderness. They require no-fuss preparation; simply rinse and pat dry and rub with olive oil, salt and pepper. Grill, or pan sear, following cooking times based on thickness. Note: The Tri-Tip Minute Steaks, take only one minute.

Marinating Steaks:

Flank Steak, Skirt Steak, Chuck Tender Steak, Flat Iron Steak

At an angle, pierce steak with fine tined fork. Place in marinade and massage into meat. Allow steaks to marinade for 4 to 24 hours based on thickness, to achieve maximum tenderness. Remove steak from marinade and shake off excess marinade. Allow steak to rest at room temperature for 2 hours before cooking. Grill, pan-fry or broil, following cooking times based on thickness of cut. Slice thin against the grain.

Rosemary, Dijon, and Lemon Marinade

A delicious marinade for Bison Steaks and Buffalo Roasts
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, chopped (1 T.)
  • 1½ tablespoon fresh rosemary, chopped fine
  • ½ teaspoon sea salt
  • 2 teaspoons black pepper
  • 1 teaspoon sugar
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.

Steak Cooking Instructions

Gas Grilling:

Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500*.
Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.

Char Grilling:

Insure grill grate is clean. Pile coals high in center. Allow coals to become white, for best heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.

Pan Searing:

Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
  • 1/2" thick: 2 minutes each side.
  • 1" thick: 3 minutes first side, and 2 minutes second side for medium rare.
  • 1½" thick: 4 minutes each side for medium rare.
  • For thicker cuts, increase cooking time by 1 minute per half inch per side, for medium rare.
Temperature Guide--Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium - 155 degrees.

Roasts:

Whole Buffalo Tenderloins:

The Cadillac of all cuts. Remove side muscle and save for later use in quick stir-fry. Rinse, pat dry and rub with olive oil salt and pepper or herbs of your choice. Grill over hot heat turning to sear all sides. Keep lid closed during grilling. Or roast in 475* oven. Grill or roast 5 minutes per pound. Remove when internal meat thermometer reads 130*. Place on platter and cover with foil allowing roast to rest for 10 minutes. Recipe included with purchase.

Buffalo Export Roast:

For that special occasion. This Bone-In Prime Rib roasts looks as beautiful as it is delicious. Rinse roast and pat dry. Rub roast with olive oil and season generously. Allow roast to rest at room temperature for 2 hours. Insert meat thermometer in center of thickest part. Place on a V rack in roasting pan or on a bed of vegetables in roasting pan with fat cap side up. Roast at 500* for the first 15 minutes, then reduce heat to 375*. Add one cup wine or broth to pan and roast for an additional 10 minutes per pound. Roast until meat thermometer reads 130*. Remove from oven, place roast on cutting board and cover with foil and rest for 20 minutes. Featured in Gourmet magazine and cookbook. Recipe included with purchase.

Boneless Prime Rib Roast:

A steakhouse menu favorite. Rinse roast and pat dry. Rub roast with olive oil and season generously. Allow roast to rest at room temperature for 2 hours. Insert meat thermometer in center of the roast. Place on a V rack in roasting pan or on a bed of vegetables in roasting pan with fat cap side up. Roast at 500* for the first 15 minutes, then reduce heat to 375*. Add one cup wine or broth to pan and roast for an additional 10 minutes per lb. or until meat thermometer reads 130*. Remove from oven, place roast on cutting board and cover with foil and rest for 20 minutes. Recipe included with purchase.

Hanging Tender

The Hanging Tenderloin is also known as the Hanger Steak. Located close to the liver it is very tender and richer in flavor. The texture is more delicate, which creates quicker, grilling time. Grill whole over hot heat, turning often to sear all sides, or cut into steaks and quickly sear.

Top Sirloin Roast, Sirloin Tip Roast and Top Round Roasts:

I use two methods for cooking theses cuts.

Method 1 – Marinade then Grill or Roast:
  1. Pierce the roast with a fine-tined fork.
  2. Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating
  3. Refrigerate up to 48 hours
  4. Remove from marinade, shake excess marinade off and blot with a paper towel. Let rest at room temperature 2 hours before grilling or roasting.

For Grilling:

Prep roast in marinade as above. Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 130*. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5 to 10 minutes. Slice thinly against the grain.

For Roasting:

Prep roast in marinade as above. Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 130*. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5 to 10 minutes. Slice thinly against the grain.

Method 2: Hot & High then Low & Slow
  1. Rinse roast and pat dry.
  2. Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
  3. Pre-heat oven to 500*
  4. Place prepared roast in heavy roasting pan, and place in 500* oven. Close door quickly.
  5. Reduce oven temperature to 475* and roast uncovered for 13 minutes.
  6. Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS.
  7. Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
  8. Place roasting pan on stove top, over medium high heat. Add 1tablespoon butter and scrape brown bits from the bottom of the pan. Deglaze with 1cup wine, stock or water and bring to a simmer, for au jus.
  9. *Optional: Preheat oven to 500* and place sliced roast in oven for 5 minutes to warm.
Pass roast with au jus and horseradish sauce.
Temperature Guide--Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium - 155 degrees.

Chuck Roast & Brisket:

Use braising method for these cuts to produce a tender, flavorful, and juicy roast.
  1. Rinse roast & pat dry. Rub roast with olive oil, salt and pepper, or seasoning of your choice.
  2. Preheat oven to 475*.
  3. Place roast in heavy roasting pan and add 2 cups braising liquid of your choice. My preference is organic apple cider, which compliments the meat and allows me to create many different dishes by adding other seasonings at the end.
  4. Cover roast tightly and place in hot oven. Braise at 475* for 20 minutes.
  5. Reduce oven temperature to 350* and continue to braise for 2 hours. Turn roast once during braising process.
  6. Roast is done when meat pulls apart easily with two forks. If tenderness is not achieved, continue to braise for and additional 30 minutes.
  7. Remove roast from oven and let rest in juices for 20 minutes.
  8. Remove roast from pan juices. Slice or pull meat. Return meat to pan juices until ready to serve.
Serve as pot roast, or sliced brisket; or use for pulled B.B.Q., or enchiladas.

Ribs:

Buffalo Back Ribs:

Buffalo Back Ribs are simple, delicious and great for the grill. Rinse and pat dry. Massage a rub into the ribs and let rest at room temperature for 2 hours. Preheat grill to medium heat. Grill over medium fire for 10 minutes each side with grill lid closed. Check and turn frequently. Brush with sauce if desired during last 5 minutes of grilling.

Buffalo Short Ribs & Un-Cut Short Plate:

Rinse and pat dry. Massage seasonings or rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator. Allow ribs to rest at room temperature for two hours before cooking. Preheat oven to 525*. Brown ribs for 10 minutes. Add two cups of braising liquid and 1tablespoon liquid smoke, reduce heat to 325*, cover and braise for 1 ½ hours. Check ribs for tenderness. If tenderness is not yet achieved, continue braising until meat pulls apart easily with two forks. Remove from oven and let rest until ready to grill. Finish over a medium high grill, brushing ribs with the BBQ sauce of your choice.

Other Cuts:

Stew Meat:

Our ready to use stew meat is super convenient! Rinse stew meat and pat dry. In heavy skillet over medium high heat add 1tablespoon olive oil. Season the stew meat with salt and pepper and sauté until browned. (Do in two batches for best browning results). Add braising liquid of choice and bring to a boil. Cover and reduce heat to a simmer. Braise for 30 minutes or until meat is tender. Great for soups, stews, or stroganoff.

Buffalo Shanks:

Bison Shanks are best when braised. Use to make Osso Bucco by braising in white wine or prepare using the Short Rib Recipe. The marrow is also a coveted delicacy and wonderful smeared on toast points. Osso Bucco recipe enclosed with purchase.

Delicacies:

Tongue:

Delicious poached in white wine and onions.
Simmer in white wine for 2 ½ hours. Let rest until you can handle. Remove skin and slice thin. Recipe included with purchase.

Liver:

The clean rich flavor is wonderful in pates or sautéed with liver, apples and onions.

Heart:

Simmered in sour cream and slice for sandwiches, or cube heart , brown meat, and then add to your favorite pot pie or stew. An old country favorite.

Buffalo Bull Fries:

Prairie Oysters – Rinse, and cut in half, then dip in batter and roll in bread crumbs. Deep fry and serve with homemade aoli..

Buffalo Soup Bones:

Great for making homemade stock. Roast or brown bones, add water wine and vegetables. Simmer for hours until flavor is achieved. Strain liquid and season to taste.

Buffalo Fat:

Heat desired amount in sauté pan and allow fat to melt for sautéing. Or to render, place fat in deep saucepan over medium low heat allowing solids to settle at the bottom. Strain clear fat into container and use for baking

Canine Cuisine:

Dog Bones:

Open and serve = happy dogs.

Buffalo with Variety Meats:

100% bison trimmings, with additional cuts of liver, heart and tongue. Serve raw or sauté up with brown rice and veggies for homemade dog food.