5 Pounds - 5 Recipes
5 Pounds - 5 Recipes
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Jill & Barrett want YOUR recipes. Check out the video for details! Note: Barrett wanted to do the video by himself, without his GG.
We want your recipes. We are in the process of creating a "Customer Recipe Section" on our website. If you have a recipe that you would be willing to share, please send it to jill@wildideabuffalo.com and include a photo if you have one.
Our Family Pack of 5-Pound Ground Buffalo might seem like it's too much for your needs, but I love to pre-make meals and have them on hand when I don't feel like cooking (and, yes - I often don't feel like cooking), but I always want a delicious, healthy meal.
I hope you enjoy these new recipes and that they will fit into your overdrive kitchen time.
Bison Minestrone Soup
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!
Ingredients
-
1 – pound Wild Idea Ground Buffalo Meat
- 1 – onion, chopped (about 3 cups)
- 2 – tablespoons olive oil
- 1 – tablespoon thyme
- 1 – tablespoon basil
- 1 – tablespoon fennel seed, crushed
- 1 – tablespoon oregano
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 3 – cups carrots, chopped
- 3 – cups celery, chopped
- 3 – tablespoon garlic, chopped
- 1 – 32 ounce organic chicken stock
- 1 – 16 ounce jar roasted red peppers, pureed
- 2 – tablespoons tomato paste
- 1 – 15 ounce can of red kidney beans, or any beans
- 1 – head kale, chopped (about 3 handfuls)
- squeeze of half a lemon
- Italian parsley, chopped
- parmesan cheese, grated
- penne pasta *optional
-
1 – pound Wild Idea Premium Ground Buffalo Meat
- 1 – tablespoon olive oil
- 1 – teaspoon salt
- 1 – teaspoon black pepper
- 2 – teaspoons oregano
- 2 – teaspoons fennel, crushed
- 2 – teaspoons basil
- 2 – teaspoons garlic powder
- 1 – 14 oz. jar pizza sauce
- 1 – 1 pound bag penne or ziti pasta, cooked al dente
- 8 – ounces mozzarella or cheddar cheese, chopped or grated
- ½ - cup parmesan, grated
- Italian parsley, fresh basil or green onions for garnish
-
1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons olive oil
- 2 – onions, chopped
- 4 – cloves garlic, chopped
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 1 – tablespoon cumin
- 2 – teaspoons coriander
- 2 – teaspoons chili powder
- 1 – teaspoon oregano
- ½ - teaspoon smoked paprika
- 1 – 8 ounce can roasted and chopped green chilies
- 1 – cup ketchup
- ¼ - cup mustard
- ½ - cup maple syrup
- ½ - cup strong coffee
- 2 – cans beans, rinsed
- green onions or shredded cheddar cheese
-
1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons olive oil
- 3 – tablespoons red curry paste
- 3 – tablespoons water
- 1 – onion, chopped
- 5 – mini red peppers, sliced
- 2 – tablespoons fish sauce
- 1 – can coconut milk
- ½ - cup cilantro, chopped
- 2 – slices fresh ginger (or a pinch of ginger)
- 2 – teaspoons lemongrass paste
- chopped peanuts
- cilantro and/or fresh basil, chopped
- Jasmine or Basmati rice
-
1 – pound Wild Idea Premium Ground Buffalo Meat
- 1 – tablespoon olive oil +
- 2 – tablespoons jerk seasoning
- pineapple slices
- caramelized onions
- roasted red pepper harissa mayonnaise
- buns or, go bun-less
- 1 - tablespoon onion powder
- 1 - tablespoon garlic powder
- 1 - tablespoon brown sugar
- 2 - teaspoon red pepper flake
- 2 - teaspoons salt
- 1 - teaspoon black pepper
- 1 - teaspoon allspice
- 1 - teaspoon cumin
- 1 - teaspoon thyme
- 1 - teaspoon paprika
- 1 - teaspoon crushed fennel
- ½ - teaspoon cinnamon
- ½ - teaspoon ginger
- 1 - teaspoon chili powder
- ½ - teaspoon caraway seeds
- ½ - teaspoon coriander
- ½ - teaspoon cumin
- ½ - teaspoon salt
- 3 - garlic cloves
- 1/3 - cup roasted red peppers (I always keep a jar on hand in my pantry)
- 1 - tablespoon olive oil
- 1 - lemon, juiced
- ½ - batch harissa sauce
- 2 - tablespoons mayonnaise
- 2 - tablespoons cider or rice vinegar
- ¼ - cup onions, finely diced
- ¼ - cup cilantro, chopped
Bison Minestrone Soup Ingredients (Serves 8):
Bison & Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grandkids, who are two and five years old! Honest deliciousness!
Bison & Pasta Bake Ingredients (Serves 8 to 16, based on appetite):
Buffalo Beans
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!
Buffalo Beans Ingredients:
Bison Curry
The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉
Bison Curry Ingredients:
Jamaican Jerk Burgers with Grilled Pineapple and Harissa Mayonnaise
May is National Burger Month and this is my entry! Difficult? Not too bad, if you are organized. Make again? Yes. Messy to eat? Yes. Delicious? Yes!
Ingredients (Makes three 5.35 ounce burgers, 2 half pounders or 6 sliders):
Jerk Seasoning Ingredients:
Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.
Harissa Sauce Ingredients:
Harissa Mayonnaise Ingredients:
Directions
Bison Minestrone Soup Preparations:
In a large pot, over medium high heat, add the olive oil and coarsely crumble in the Ground Buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
Add the carrots, celery and garlic and stir to incorporate. Cook for about 5 minutes, stirring occasionally.
Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
Reduce heat to low and add the fresh lemon.
To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian parsley and grated parmesan and accompany with crusty bread.
Bison & Pasta Bake Preparations:
In a pan over medium high heat, add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
Buffalo Beans Preparations:
In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
Bison Curry Preparations:
In a heavy skillet or wok, over medium high heat add oil and crumble in the Ground Buffalo meat. Push around the pan occasionally to brown.
Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
Add the sliced red peppers and stir to incorporate.
Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.
Jamaican Jerk Burgers with Grilled Pineapple and Harissa Mayonnaise Preparations:
Crumble the Ground Buffalo into a bowl and add olive oil and the jerk spices.
Mix together with food-gloved hands and portion to desired size.
Chill the pre-made burgers in the refrigerator for 1 hour.
Rub the chilled burgers with a little olive oil and grill over high heat for 3 minutes each side with the grill lid closed, flipping the burgers at 1.5 minute intervals.
Add the pineapple slices during the last three minutes and flip after 1.5 minutes.
Remove the burgers and the pineapple slices form the grill. Cover the burgers and allow them to rest for 5 minutes.
To assemble, place burger on a bun, top with the grilled pineapple and drizzle with the harissa mayonnaise.
Mmmmmm – it’s sooo good!
Jerk Seasoning Preparations:
Sift spices together and store until needed.
Harissa Sauce Preparations:
Puree all of the ingredients together until smooth.
Harissa Mayonnaise Preparations:
Gently fold all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed.
Pull the mayonnaise out about an hour before using to let it come to room temperature.
