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November 17, 2017


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Thanksgiving Recipes

This post is packed with all of our favorite Thanksgiving recipes. For us, it is all about traditional recipes and the fond memories that surface with every scrumptious bite. Included are our favorite roast, side dish and delectable dessert recipes! We hope you enjoy them as much as we do!

Meat Options:

Sirloin Tip & Top Round Roast (serves 8 to 12)
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results!

Bison Sirloin Tip Roast

1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme & rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder


  • Pre-heat oven to 500*
  • Rinse roast and pat dry.
  • Rub roast with olive oil, and heavy roasting pan or cast iron pot.
  • Mix seasonings together and rub into roast.
  • Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
  • Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
  • Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
  • Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
  • Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)

Pass with hot au jus, and horseradish sauce, or Wojapi..
*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.

Buffalo Pot Roast (serves 6 to 8)
Nothing represents “comfort food” better than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

Buffalo Chuck Roast

1 – 3 pound Wild Idea buffalo Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ - cup red wine
1 – tablespoon corn starch, or more if needed


  • Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.
  • Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.
  • In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.
  • Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.  
  • Add the chopped tomatoes around the roast an pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.
  • Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.
  • During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.
  • Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.
  • Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.
  • Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.
  • Carve roast and pass with gravy and crusty bread.


Sous Vide Cooked Buffalo Roast
After another round of testing the sous vide, I found a time line that will give you great results.

1 - 3-pound Wild Idea Sirloin Tip Roasts or Wild Idea Chuck Roast, rinsed and pat dry – leaving netting on
2 - tablespoon of olive oil
2 - sprigs of rosemary and thyme, de-stemmed and chopped
1 - teaspoon each garlic & onion powder
1 - teaspoon salt
2 - teaspoons black pepper
1 - resealable gallon bag
1 - pot water
½ - onion, cut into wedges
¼ - cup, wine, brandy or broth 


  • Set sous vide to 130 degrees and place in pot filled with hot water. Press the arrow to start. And allow water to heat. You will hear a beep when the temperature is achieved.
  • Mix 1 tablespoon of the olive oil and herbs together and rub over roast. Place roast in plastic bag, removing air and seal. *They suggest vacuum sealing – but I did not have one the bag worked fine.
  • Place the bag in the water and allow it to cook for 12 hours.
    *You can prepare up to this point in advance and refrigerate in bag. Reheat in sous vide at same temperature for 30 minutes to an hour. Continue below.
  • Remove roast from the bag and place in a pan. Empty roast and juice into the pan, reserving juices.
  • In a cast iron or heavy skillet, over medium to medium-high-heat, heat the oil. Place the sous vide roast in the hot pan and sear for four to five minutes before turning. Add the onion wedges to the pan shortly after the searing begins.
  • Turn the roast three times and searing for the same amount of time. Butt the ends up to the edge of the pan occasionally to brown those too.
  • Remove the roast and the onions form the pan and transfer to a platter and cover with foil. Let the roast rest for up to 10 minutes before slicing.
  • Deglaze the pan with a liquid of your choice and whisk in the reserved juices to incorporate.
  • Quickly whisk in the butter until smooth. Transfer the gravy to a bowl immediately.
  • Slice the roast and pass with the gravy.


Optional Fruit Sauces:

Wojapi  (A fruit sauce that the Native people served with meat or bread)

2 - lbs. chokecherries, berries or plums
¾ - cup water
1 ½ - cups sugar
1- tsp. salt & pepper


  • Boil all ingredients together and simmer until desired thickness. Thicken with a little cornstarch if desired.

 Wild Turkey Fruit Sauce  (serves 6) 

1 tablespoon butter
¼ cup green onion, finely chopped
½ teaspoon salt
1 teaspoon black pepper
¼ cup chokecherry or plum jam
¼ cup Wild Turkey Bourbon or other whiskey


  • In saucepan over medium heat, melt butter.
  • Add green onion and cook for 3 minutes.
  • Add salt, pepper and jam, stir to incorporate and liquidizing jam.
  • Increase heat to medium high and add whiskey. Bring to a boil.

Serve hot over bison, grouse or pheasant.




Jill’s Favorite Mashed Potatoes (serves 10)

The trick of pulling some of the moisture out of the potatoes is the key to the ending result.

2.5 lbs. organic Golden Potatoes, washed
8 - tablespoons butter
2 - tablespoons heavy cream
2+ - cloves garlic chopped
2 - teaspoon sea salt
1 - tablespoon black pepper


  • Boil potatoes in water until tender.
  • When potatoes are tender, drain water from the pan and return potatoes to burner over medium heat for 5 to 10 minutes, rotating potatoes occasionally so the bottom ones will not burn. This pulls the excess moisture out and will give you fluffy potatoes.
  • Melt butter with cream, garlic and seasonings in microwave. 3.) Place potatoes in bowl and mash with a hand masher. Add remaining ingredients. Mash together using electric mixer. Season to taste and serve.

Savory Buffalo Sausage Stuffing:

2 – tablespoons butter
2 – tablespoons olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – tablespoon pepper
1 – 16 oz. bag herb seasoned stuffing
2 - cups organic chicken stock


  • In heavy skillet over medium high heat, heat butter and olive oil.
  • Crumble in sausage and add onion, celery and all of the dried seasonings. Sauté for 8 minutes.
  • Add herbed stuffing and stir to incorporate.
  • Slowly add you stock. Mixture should be moist and hold together.
  • Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes.

Delicious with turkey, buffalo or by itself.




Dessert Options:

Jill's Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube


  • Pre-heat oven to 450°.
  •  In mixer using pastry blender, mix flour, salt & sugar.
  •  In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way. 
  • Add chilled butter to flour mixture until incorporated.
  • Slowly drizzle in egg mixture.
  • Remove dough from mixer with floured hands, shape into ball and cut in half.
  • Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
  • Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.
  • Chill the piecrust for 30 minutes in the refrigerator.
  • Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges.  Fill foiled crust at least half way up with beans, rice or pie weights.
  • Place in 450° pre-heated oven and bake for 25 minutes.
  • Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.
  • Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin 
*Yams or butternut squash can be used too. 


  • In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
  • Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath 
    *helps pie top from cracking.
  • Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
  • Remove pie from oven and allow to cool for 2 hours before serving.


Grandma Hittle’s Pecan Pie

4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.


  • In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
  • Pour into prepared piecrust. 
    *Look for my note in piecrust instructions.
  • Optional step: Place pie in a 1” water bath.
  • Bake pie in a 350° oven, for 55 to 60 minutes. 
    *I had to cook for about 15 minutes longer.
  • Remove from oven and allow to cool and set for 2 hours before serving.









November 18, 2017



November 18, 2017

Thank you for these yummy recipes, I think I will save some for Christmas as well, but have to try those berries.
Happy Thanks’ Giving to all of you !

Patrick Kra

January 13, 2018

Look forward to trying a roast for a special holiday meal. Just made my first prime, prime rib (beef) for New Years. Got a big wow from all. Looking forward to the chalange of your product.

Ellen Maas

August 20, 2018

Regarding the top round roast, our oven has a fan that blows the heat out, cooling the interior down in a few minutes after it has been shut off. Does your oven operate the same way? I’m wondering if these instructions will work with our oven. Thanks!


August 20, 2018

Ellen. No – my oven does not cool down in a few minutes. I would suggest searing the roast and then cooking at a low temperature (170*) for a longer period of time, about 6 to 7 hours. You could also sear afterward. Good luck and please let me know how it turned out. Thank you! jill

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