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Buffalo Irish Coddle

This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to you liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy. (Serves 8)

Grilled Caesar Salad with Smoked Mozzarella Brat

Recently, our in-house artisan sausage maker has come up with our latest, Wild Idea Buffalo product, Smoked Italian Sausage with Mozzarella.  I was in love at first bite! With the grilling season in full swing, I thought it would make a great topping for a grilled Caesar salad. I modified my traditional Caesar dressing by adding ground fennel, which is fantastic, and added a layer of tomatoes. This will be a favorite ranch, summer, go to recipe! I hope you like it too. (Makes 2 servings)

Buffalo Ox-Bone Soup

This Korean-style soup takes time, but it is time well spent. It is the kind of food you eat and say, “I could eat this every day."

Southwest Buffalo Burger

This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger.

Buffalo Carbonara

This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will complement this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners!

Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall inspired this recipe. It is a delicious dish, and would make terrific hors d’oeuvre for your next party.

Bloody Mary Steak Salad

My mother recently sent me an idea for a Bloody Mary steak salad, which looked and sounded delicious. There are many renditions of this concoction and here is my take on this fun recipe.

Buffalo Pot Roast

Nothing represents “comfort food” more than a traditional pot roast. Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! 

Buffalo Bone Broth / Stock

Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts)

Buffalo & Eggplant Parmesan

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite for your recipe box!

Wet Aged Sirloin Tip Roast

The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts.  The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.

Top Sirloin with Champagne Grape Conserve & Blue Cheese

Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. 
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