Bison Heart

My friend and Wild Idea supporter, Angela A. shared her recipe for cooking heart. I put it to the test and can report that it is absolutely delicious and heart-healthy!  

Bison heart and tomato sauce served over your favorite noodles. Garnished with fresh basil and parsley.


  • 2-3 - pounds Wild Idea Buffalo Heart cut into large cubes
  • 6 - ounces of Wild Idea Buffalo Bacon or organic bacon
  • 2 - ounces butter
  • 2 - onions, chopped
  • 2 - cloves of garlic, chopped
  • 6 - fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste
  • 1/4 - bottle of white wine
  • 8 - ounces sour cream
  • Fresh or dried basil and parsley


  1. Cut the bacon into small bits and fry in 2 oz of butter
  2. Add the chopped onions garlic and sauté.
  3. Add buffalo heart to the bacon onions and garlic, and let it brown.
  4. Add 1/2 cup of water, tomatoes or paste and the wine.
  5. Simmer for 30 minutes covered and then for 15 minutes without the lid.
  6. Stir the sour cream into the sauce. Sprinkle with fresh herbs.

Photo Credit: Jill O'Brien

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    • Hi Bob – Add to the last step in the recipe. That’s the sauce! Enjoy! : )

    • Re: Preparations
      Line 6 says, “Stir the sour cream into the sauce.”
      Is the sauce something prepared on the side, or is the cream simply added as the last step in the process?

      Bob Perry
    • Hi Jamie. I usually select wine that I like to drink, but I also consider price when using for cooking and stay around the $15.00 mark. For this recipe I would select a Pinot Gris.

    • Silly question, and despite my email handle, I don’t have experience with wine at all…can you recommend one for this recipe? There are a 1000 bottles when i walk into a liquor store and I have no idea what one might be good for cooking with. I could google, but you’re right here… :)

    • Excellent recipe and we loved the heart. I have frozen half of this casserole for later.

      Kathy Schattleitner
    • Do you think this would be good with liver as well? It sounds amazing. Thanks!

    • I would like to try to this recipe

      Charley E Carroll Jr.

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