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.
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!
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!
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.
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.
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.