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Buffalo Recipies

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

November 15, 2012

Gangnam Style Buffalo Flank Steak

This recipe was inspired by my new addiction to the “Gangnam Style” dance.

The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions.

Note: Traditionally the Koreans use high end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on!

Gangnam Style Lettuce Wraps (serves 8)


  • 2 lbs. Buffalo Flank Steak
  • 1/2 cup Braggs Amino Liquids
  • 2 Tb. Sesame Oil
  • 6 cloves garlic
  • 1 Asian pear, or pear, peeled & cored
  • 4 green onions, chopped
  • 1 tsp. black pepper
  • 2 Tb. sugar
  • 1 Tb. red pepper flake


  1. Rinse flank steaks, pat dry and remove any exterior fat.  Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl.
  2. Place remaining ingredients in blender and puree.
  3. Pour marinade over meat and massage into meat. Cover and refrigerate overnight.
  4. Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes.

To Serve:

Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake.

Gangnam Style Buffalo Stew

Additional ingredients:

  • 1 quart buffalo broth, (or vegetable or beef broth)
  • 4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.)
  • 4 cups cooked rice


  1. Prepare as above through #4.  Pile meat in center of the wok or pan.
  2. Add vegetables to pan, circling around meat.
  3. Add broth and bring to a boil.  Push meat down into broth, cover and simmer for 5 minutes.

To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.

October 09, 2012


This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you.

(serves 4 to 6)


  • 1 – Batch Buffalo Meat Sauce
  • 1 – pkg. no boil lasagna sheets
  • 1 – lb. fresh mozzarella, sliced
  • 8oz. – parmesan, grated
  • * optional roasted zucchini

Buffalo Meat Sauce Ingredients:

  • 1 tablespoon olive oil
  • 1 – pound Wild Idea Buffalo Italian Sausage
  • 1 – onion, diced
  • 1 tablespoon fresh garlic, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoon dried crushed fennel
  • ½ teaspoon fresh rosemary, finely diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 – cup red wine
  • 1 quart crushed tomatoes, (rinse jar with 1 cup water)
  • 1 tablespoon brown sugar
  • ½ tablespoon balsamic vinegar
  • 1 tablespoon lemon juice


Preparation of Sauce:

  1. Heat olive oil in heavy sauce pan over medium high heat.
  2. Coarsely crumble in Buffalo Italian Sausage and stir once.
  3. Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
  4. Add red wine and stir.
  5. Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
  6. Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved.  Stir occasionally.
  7. Season to taste.


  1. Lightly oil lasagna pan or casserole dish.
  2. Cover bottom of pan with one cup meat sauce.
  3. Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
  4. Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
  5. Cover with foil and bake at 375* for 45 minutes or until bubbly.
  6. Cover top with grated Parmesan and allow to melt or lightly brown.

September 29, 2012

Buffalo Salami Antipasto Pasta Salad

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.


  • 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
  • 1 cup, fresh mozzarella, shredded or cubed
  • 1 each red, yellow and orange bell peppers, diced
  • 1 bunch green onions, chopped
  • 1 can artichoke hearts, drained & chopped
  • 1 cup pepperoncini, sliced
  • ½ cup olives, sliced (prefer Kalamata)
  • ¾ cup sundried tomatoes, julienned
  • ½ lb. pasta, cooked el dente and drained
  • ¼ cup basil pesto
  • ¼ cup olive oil
  • ¼ cup rice or cider vinegar
  • 2 tsp. ground fennel
  • salt & pepper to taste.

Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.


  • 2 cups fresh basil leaves, packed
  • 2 cups shredded parmesan cheese
  • 3 garlic cloves, chopped
  • 1 tsp. salt
  • 1 tsp. pepper (*I like a little more)
  • 1 Tb. lemon juice (*I like a little more)
  • 1 cup olive oil

Place all ingredients in blender and puree until smooth. Refrigerate.

September 25, 2012

Buffalo Pastrami & Zucchini Linguini

A summertime favorite!

View recipe

August 12, 2012

Buffalo Chili Dogs

Buffalo Chili Dogs (Serves 6)
Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!


  • 1 – pkg. Wild Idea Buffalo Hot Dogs
  • 2 – cups Wild Idea Buffalo Chili, heated (recipe below)
  • 1 ½ cups cheddar cheese, shredded
  • 6 hot dog buns (whole wheat or whole grain, best)
  • 1 Tb. Olive oil
  • *optional toppings: pickled jalapeno’s, raw onion or your favorite extra


  1. Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
  2. Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
  3. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
  4. Remove browned buns and place hot dogs on buns.
  5. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!

4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.


  • 2    pounds ground bison
  • 2    tablespoons olive oil
  • 1    onion, chopped
  • 2    tablespoons fresh garlic, chopped
  • 2    tablespoons cumin
  • 2½ tablespoons chili powder
  • ½   tablespoon oregano
  • ½   tablespoon thyme
  • 2    teaspoons coriander
  • ½   teaspoon each smoked paprika and cayenne
  • 1    tablespoon black pepper
  • 2    teaspoons salt
  • 1    quart stewed tomatoes
  • 1    quart tomato sauce
  • 8     golden peperoncini, diced + juices
  • 1    15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
  • 1     lemon, juiced
  • 2    cups water
  1.  Mix all dry spices together.
  2. In heavy stew pot, over medium high heat, heat olive oil.
  3. Add Wild Idea bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.
  4. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
  5. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.

Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

Wine Pairing: Skip the wine with this one and have a cold beer!

June 04, 2012

Jill's Favorite Buffalo Burgers

This recipe adds a little extra savoriness to the the 100% grass-fed goodness! Bison Burger View recipe

May 08, 2012

Buffalo Italian Sausage Piadina

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza.  The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

(Serves 8 )

Piadina Dough Ingredients:

  • 1 pkg. quick yeast
  • ½ cup warm water
  • ½ cup flour
  • 3 ½ cups flour
  • 1 teaspoon salt
  • 1 cup cold water
  • 2 tablespoons olive oil

Buffalo Piadina Toppings:

  • 8 oz. fresh mozzarella, sliced
  • 1 portabella mushroom, sliced
  • 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
  • 4 Roma Tomatoes, sliced, sprinkle with salt & pepper
  • 1 cup fresh basil, julienned
  • 4 oz. parmesan, grated + more for passing
  1. Mix yeast, water and ½ cup flour together.
  2. Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
  3. Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
  4. Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
  5. Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
  6. Place grill tiles or bricks on grill grates and turn heat to 400*.
  7. Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
  8. Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
  9. Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.

Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

Wine Pairing:

California, Estancia Merlot, Keyes Canyon Ranch 2009

Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.

May 07, 2012

Grilled Buffalo Steaks

Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on.  Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it.

Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill

  1. Rinse Wild Idea Bison Steaks, and pat dry with a paper towel.
  2. Drizzle olive oil on steak and season generously with salt & pepper.
  3. Loosely cover and let steak rest at room temperature for 2 hours.
  4. For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*.
  5. Place steak on grill, close lid and cook for 3 minutes.
  6. Turn steak and cook for an additional 2.5 minutes, for medium rare.
  7. Remove steak from grill and place on serving plate and cover for 5 minutes.

Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious!

Wine Pairing: We have the great pleasure of meeting so many great people through WIB. One of our clients, just so happens to be a wine distributor, specializing in French wines from the Madiran & Gaillac Regions. These varietals are not too heavy, with just the right amount of fruitiness, balanced tannins and earthiness. They are also high in “resveratrol” properties! Here are two that compliment buffalo nicely:

Madiran, Vieilles Vignes, Chateau Laffitte – Teston 2005 & Domaine de Labarthe – Gaillac 2006

April 17, 2012

Grilled Buffalo Steak & Potato Salad

Serves 4 to 6


  • 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced
  • 2 small or fingerling potatoes per person, boiled until tender, halved or quartered
  • 12oz. Green Beans, steamed till al dente
  • ½ cup Cherry Tomatoes, halved


Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy.

Rosemary, Dijon, and Lemon Marinade

A delicious marinade for Bison Steaks and Roasts


  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, chopped (1 Tb.)
  • 1½ tablespoon fresh rosemary, chopped fine
  • ½ teaspoon sea salt
  • 2 teaspoons black pepper
  • 1 teaspoon sugar
  • 1/3 cup lemon juice
  • 1/3 cup olive oil


Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo!