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Buffalo Recipies

May 25, 2015

BBQ Summer Sausage & Shrimp Skewers

Simple summertime grilling recipes that don’t skimp on the “wow” factor are pretty hard to beat. The ingredient combination of this recipe is sensational, but quality ingredients are the key.
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April 30, 2015

Eggs Benedict with Buffalo Bresaola or Buffalo Bacon

The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You're going to love this rendition!

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April 24, 2015

Bison Fajitas

Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!

Seared Buffalo Fajitas
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½  - teaspoon salt
½  – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

1)   In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2)   Remove from pan and cover with foil.
3)   Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4)   Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5)   Serve hot out of the skillet with accompaniments.

Stewed Buffalo Fajitas
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½  - teaspoon salt
½  – teaspoon black pepper

1)   In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2)   Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3)   Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4)   Serve hot out of the crockpot with accompaniments.

April 17, 2015

Breakfast Sausage & Egg Buttermilk Biscuit Sandwiches

My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea's Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go!

1 – pound Wild Idea Breakfast Sausage
1 – tablespoon oil
4 – ounces cheese, slice
4 – farm fresh or organic eggs
4 – buttermilk biscuits
salt & pepper

1)   Portion out Wild Idea Buffalo Breakfast Sausage into four patties.
2)   Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side.  During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese.
3)   While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk.
4)   To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg.

Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter)
Terrific warm with butter & jam!

2 – cups unbleached flour
1 – tablespoon sugar
4 – teaspoons baking powder
½ - teaspoon salt
½ - cup butter, chilled, sliced
1 – dollop real mayonnaise
½ - cup buttermilk

1)   In mixing bowl, whisk together dry ingredients.
2)   Cut in the butter, until mixture is course crumbles.
3)   Add the mayonnaise and the buttermilk and mix until just incorporated.
4)   Place dough on lightly floured surface and knead, about 20 times.
5)   Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting.
6)   Bake at 450°, for 8 to 10 minutes, or until golden brown.

April 17, 2015

Salami, Onion, & Jalapeno Sandwich

This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

Ingredients: (per sandwich)
2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices - Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

1)   Prepare all ingredients as suggested above.
2)   Generously spread the Dijon mustard on both slices of sourdough.
3)   Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4)   Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5)   Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

April 08, 2015

Bison Sausage stuffed Pomme de Terre

It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roast potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination. Insure you purchase organic potatoes to avoid the harsh chemicals that are used in growing regular potatoes. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d oeuvres.  Makes 24 to 35, depending on the size of your potatoes.

1 – pound Wild Idea Buffalo Breakfast Sausage
6 – ounces blue cheese, crumbled
1 – teaspoon salt
1 – teaspoon black pepper
1 – pound organic baby golden or red potatoes
2 – tablespoons olive oil
½ - teaspoon garlic salt
½ - teaspoon black pepper

1)   In a sauté pan, over medium high heat, crumble in the sausage. Stir occasionally to evenly brown sausage. When sausage is browned remove from the heat and allow too come to room temperature.
2)   Boil potatoes until tender, but still slightly firm. Drain and cool to room temperature.
3)   Place cooked buffalo sausage into a food processor and pulse process for 15 seconds. Add crumbled blue cheese, salt and pepper, and process again to incorporate.
4)   Cut potatoes in half while still slightly warm, and spoon the inside of the potato out. Reserve for other use.
5)   Rub the outside and lip of the potato shells with the olive oil and season with garlic salt and pepper.  Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown.
6)   Remove from oven, turn hollow side up, and allow to come to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. *At this point you could cover and refrigerate, and bake at a later time.
7)   Place stuffed potatoes in a 400° pre-heated oven and bake for 7 minutes, or until sausage is heated through.
8)   Remove from oven and transfer to a serving platter. Top with sundried tomato relish.

Sun-dried Tomato Relish

4 – ounces sundried tomatoes in oil, drained and diced
3 – green onions, diced
¼ - cup cilantro, chopped
1 – fresh lemon, juiced
1 - tablespoon real maple syrup
pinch cayenne
salt and pepper to taste

Toss all ingredients in a bowl and season with salt and pepper to taste.

April 10, 2013

Deep Dish Rustic Buffalo Pizza

Buffalo Rustic Pizza serves 8 to 12

This is an adaptation of a recipe from a gourmet magazine, from years ago.

Deep Dish Rustic Buffalo Pizza

View recipe

March 08, 2013

Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad

The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins.

(serves 4)

Steak, Marinade & Glaze:

1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast
3/4  – cup pineapple juice
2  – tablespoons soy
2 – cloves garlic
2 – tablespoons brown sugar
2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute.
¼ – cup orange marmalade


  1. 1.     Prepare Jerk seasonings, and store in a container until needed. *Spice mix will

keep for months.

  1. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish.
  2. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk

seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use.

  1. Preheat oven to 450°.  In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes.  Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting.
  2. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve.
  3. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze.


Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp. Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp. Cinnamon

Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag.

Bulgur Wheat Salad

½ – cup bulgur wheat

½ – cup water

1 – tablespoon olive oil

½ – of two colored bell peppers, finely diced

2 – green onions, finely slivered

2 – tablespoons cilantro, finely diced



  1. Place bulgur wheat and water in bowl, cover and let rest for 1 hour.
  2. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes.
  3. Add softened bulgur wheat to vegetables and toss together to mix and heat.
  4. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.

January 10, 2013

Cabbage Rolls in Tomato Sauce

(Serves 4 to 8)

I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls


  • 8 cabbage leaves
  • 4 quarts water
  • 1 tablespoon olive oil
  • 1 lb Ground Bison
  • ½ cup green or yellow onion, chopped
  • 1 tablespoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon allspice (optional)
  • 2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 cup rice, pre-cooked

Tomato Sauce


  • 2 15 ounce cans crushed tomatoes
  • 2 tablespoon brown sugar
  • ¼ cup lemon juice
  • 2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon chopped garlic


  1. Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
  2. Remove core from cabbage center.
  3. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel.  Remove any stiff white core from leaves, for ease in rolling.
  4. Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
  5. In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together.  Hands work best.
  6. Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
  7. Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
  8. Bake in a 375* preheated oven for 30 minutes, covered.

Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown.  Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.

Wine Pairing: Try a full bodied, non-oaky chardonnay.

November 29, 2012

Buffalo Wellington

(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.


  •  6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
  • 1 Tb. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

  • 4 Tb. butter
  • 1 cup onion, diced
  • 4 medium cloves garlic, chopped
  • ½ cup carrot, shopped and flash processed
  • ½ cup celery, chopped and flash processed
  • 2 cups mushrooms, diced
  • 2 cups mushrooms, sliced
  • 1 tsp. fresh rosemary, minced
  • 2 tsp. dry thyme
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1½ cup’s dry sherry
  • ½ cup red wine


  1. Rub individual steaks with olive oil and season with salt and pepper.
  2. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
  3. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
  4. Remove from pan, and set aside, loosely covered with saran.
  5. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
  6. Add chopped mushrooms and continue to sauté for an additional 4 minutes.
  7. Fold in remaining sliced mushrooms and sauté for 2 minutes.
  8. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
  9. Add red wine and simmer until all liquids are gone, but pate is still moist.
  10. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
  11. Cut puff pastry into squares, roll out lightly or stretch gently with hands.
  12. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry.  Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
  13. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.

Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

  • 2 Tb. butter
  • 1 cup sliced mushrooms
  • 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
  • 2 cups buffalo or organic beef stock
  • 1 Tb. arrowroot


Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce.  Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.

Wine Pairing: Charles Smith, 2009 K Cabernet Sauvignon, Stoneridge Vinyard, WA