Hot Dog Days of Summer

No matter how you like to top your dog, the key ingredient is still the hot dog itself. So, fire up the grill and spread out your favorite toppings. 

Steak Tartare - Korean Style (Yukhoe)

The quality of our Ground Sirloin starts with 100% pure prairie grass-fed buffalo, which makes the perfect main ingredient for any Tartare. In this recipe, I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe.

Buffalo Steak Tartare

When visiting France, one dish that is served often and in copious amounts, is Steak Tartare. I decided to replicate this recipe with Wild Idea's 100% Grass-Fed Sirloin Steaks for a delicious, light and elegant dish. A favorite of mine and of any that try it!

Eggs Benedict with Buffalo Bresaola

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!

Breakfast Sausage & Egg Buttermilk Biscuit Sandwiches

My mother's 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!

Salami, Onion & Jalapeño 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!

Sausage Stuffed Pomme de Terre

It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roasted potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination.

Deep Dish Rustic Buffalo Pizza

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

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.

Cabbage Rolls in Tomato Sauce

I remember my grandma Mosey making these like it was yesterday. Enjoy!

Buffalo Wellington

The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate instead.

Gangnam-Style Buffalo Flank Steak

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