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Buffalo Recipies

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 12, 2012

Smoked Buffalo Brisket

Serves 6 – Active time 10 minutes

I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor.  My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.


  • 1 3 lb. Wild Idea Buffalo Brisket
  • 1 tablespoon liquid smoke
  • 2 tablespoons olive oil
  • 1 tablespoon paprika or smoked paprika
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cider vinegar
  1. Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
  2. Mix liquid smoke, olive oil and spices together.
  3. Rub the seasoning into the brisket.
  4. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

  1. Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
  2. Place roast on grill rack opposite coals, and cover leaving vent open.
  3. Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
  4. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
  5. Remove roast from grill and let rest for 10 minutes. Uncover and slice.

Serve with juices that have accumulated in foil.

For Gas Grill:

  1. Allow grill to come to 400*.
  2. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
  3. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
  4. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.

Serve with juices that have accumulated in foil.

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!

February 29, 2012

Jill’s Favorite Buffalo Burgers

Makes 3 to 4 Buffalo Burgers
A little extra seasoning makes these buffalo burgers oh so good.


  • 1 tablespoons olive oil
  • 1/4  teaspoon mustard
  • 1 teaspoon ketchup
  • 1/4 teaspoon thyme
  • 1 teaspoon salt & pepper
  • 1 lb. Ground Buffalo


  1. Mix all ingredients, but Buffalo together
  2. Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties.
  3. Place in refrigerator to firm up burgers
  4. Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare.
  5. Finish with a sprinkle of high quality finishing salt
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