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Buffalo Enchiladas

This recipe will leave you wanting "one more bite"! A great make ahead meal for family gatherings or entertaining! Or, make up a batch for the next tail-gate event. The recipe is easy, but the assembly can be a little fussy. I've added a short cut option at the end for when time is tight. I promise you, you are going to love, love, love this!

Pulled Chuck Tacos

If you are looking to feed a crowd or to make a fabulous product for many meals, this recipe is one to hold on to. The Chuck Roast is one of my favorite cuts, as it is so flavorful. And, it’s super simple and only has 4 ingredients!

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!  

Chorizo Recipes

One way of adding a whole lot of flavor with very little effort to any recipe is to have our Buffalo Chorizo on hand. Both of the recipes below can be prepared meatless, but by adding the Chorizo you are adding flavor and a super healthy protein! 

Mexican Quiche

A super simple and delicious recipe that's perfect for any occasion!

Mexican Stir Fry

This quick and easy stir fry will soon be your favorite go-to and is perfect for any day of the week!

Customer Recipes

We asked you to share YOUR recipes and we're so pleased that you answered the call!

Buffalo Swedish Meatballs

HELLO JILL AND BARRETT, HERE IS OUR RECIPE FOR BUFFALO SWEDISH MEATBALLS. WE HOPE YOU ENJOY. WE HAVEN'T HAD ANY NEGATIVE REMARKS, EVEN FROM THE YOUNGER ONES. BLESSINGS, PATTI AND LARRY GRAY

Hungarian Saxapahash

Bob Beachy shares his Hungarian Saxapahash using Wild Idea Premium Ground Buffalo.

Buffalo Liver Tacos

Wild Idea’s Buffalo Liver is clean and rich, but it's also able to absorb the flavor or a marinade. I added a bit of adobo to my red chile sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!
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