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Buffalo Recipies

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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