Recipes
Grilled Steak Burgers with Harissa Mayonnaise
Living in the country, an hour away from the closest grocery, I often substitute ingredients in recipes, which can sometimes lead to a whole new recipe. My rendition of Harissa Sauce is one of those recipes. It’s my new favorite sauce and although it is terrific on everything (including a spoon).
Ground Bison - Basic Cooking Instructions
Our naturally lean Ground Buffalo is a healthy, delicious staple for all of your favorite ground meat dishes! You can literally go wild: grill, sear, bake, broil or sauté.
Bison Steak - Basic Cooking Instructions
Because Wild Idea Buffalo steaks are naturally lean, we recommend that you cook them no more than medium. I have broken the cooking suggestions down per cut, followed by grilling/searing instructions.
Bison Roasts, Ribs & Stew Meat - Basic Cooking Instructions
Our roasts and ribs harken back to images of Sunday suppers past…only better. These flavorful cuts are great in marinades, recipes that call for slow cooking, roasting, and grilling.
Cowboy Ribeye
I love, love, love ALL of WIB’s steaks but had never tried the Cowboy Ribeye. Being as it is a big boy, it seemed a perfect candidate for the Sous Vide method to ensure even doneness throughout.
Build a Better Burger Contest
A great Burger starts with great ingredients! May is National Burger Month, so let's have some fun and build your best burger with Wild Idea Buffalo Company's 100% Grass-Fed/Grass-Finished Ground Buffalo and build a better burger!
Faux Bison Tenderloin (Round Heel Steak)
This isn’t really a recipe, just a preparation technique. Don’t let your diners see the first 3 steps. Tell your diners that the main course will be Bison Tenderloin.
Stick It, Stuff It or Wing It!
I love products that are partially prepped, as it makes for less time in the kitchen. The below recipes are for our Stir Fry Strips, which cook up in a jiffy for healthy, delicious meals. I had a little fun with them and I hope you do too!
Middle Eastern Burgers
Good food, starts with good ingredients, and this recipe is loaded with goodness! A variation of my Kibbe-naye recipe, a Lebanese dish that is traditionally eaten raw, but it also makes a great burger!
Short Rib, Fennel, Squash & Sweet Potato Stew
Although all the ingredients are some of my favorites, I fell in love at fennel. My approach to other people’s recipes is to use them as a guide and then change them up to your likening without (mostly) changing the technique.
Braised Chuck Roast in Milk Gravy
This recipe was featured in the New York Times and was inspired by the late Italian chef, Marcella Hazen. A classic Italian dish called “Maiale al Latte” (braised in milk).
Buffalo Borscht
I wanted to share a recipe with you, that I thought you might like, since I so enjoy yours. This one is for Buffalo Borscht. I learned it from a Polish friend who told me there are as many borschts as there are Poles — I think Buffalo Borscht makes one more.