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Customer Recipes

We asked you to share YOUR recipes and we're so pleased that you answered the call! Recipes are written as they were received. And... we can't wait to try them all! Send us your recipe and we will post it here, on our Customer Recipe page.

Buffalo Meatloaf

Lulu’s Root Vegetable Bison Meatloaf

Shared by Lauranne Bailey

I’m one of these people, later in life, who has discovered removing gluten, dairy, and sometimes eggs from my diet has helped me greatly in my love for food. (The dairy-free is a killer for a gal raised in Wisconsin.) Which means I eat a lot more vegetables. This past fall, looking at what my Community Supported Agriculture (CSA) box brought me at end of season, I was wondering if I could somehow combine all these veggies with bison.

I came up with this magical recipe that my husband and I are like, hungh? How did this get to be so good?  It’s about a 50/50 ratio roasted veggies to bison. I bake my mini loaves, freeze them and have a treat every time I pull one back out of the freezer for a quick dinner meal. I’ve included my gluten/dairy free cornbread, too, that I use for the ‘bread’ filler.

Thanks again, for all you do.

INGREDIENTS: (4 mini – loaf pans for baking, lightly greased)

2 – Carrots
½ – Medium rutabaga
½ – Burdock root
1 – Turnip
½ – Celeriac
½ – Large onion
3 – Cloves garlic, pressed
½ C – Cornbread Crumbs (gluten-free, egg-free)
½ C – Applesauce (sweetened with honey, not refined sugar, if possible)
3 T – Dried Parsley
1 tsp – Dried Thyme
1 tsp – Dried Rosemary
½ tsp – Salt
¼ tsp – Pepper
2 lb – Ground bison
½ C – Sugar-free Ketchup (for topping)

Vegetable Bison Meatloaf

INSTRUCTIONS:

Preheat oven to 400F.

Cut root vegetables into chunks, toss with avocado oil, salt and pepper and roast at 400 degrees for 45-60 minutes. Allow to cool and cut into ¼ to ½ in chunks.

Reduce oven temperature to 350F.

In a large bowl, combine and mix all ingredients (except Bison and Ketchup). Add Bison and knead the mixture with your hands until everything is well blended. Fill the loaf pans with the vegetable and meat mixture. Spread the ketchup over the top with brush to fully cover.

Place the loaf pans on a baking sheet and bake until the meat loaf is firm to the touch. About 50-70 minutes. A thermometer inserted in the center should read 160F.

If needed, pour off the excess fat and let stand for 10-15 minutes before serving.

You can remove the loafs from the pans (after allowing to cool) and freeze in tinfoil. (If you do this while still warm, the loaf may not stick together.)

 

Cornbread, Gluten-free Vegan

Ingredients:

  • 2 ½ C unsweetened almond milk (or any other plant-based milk)
  • 2 T apple cider vinegar (ensure gluten-free if necessary)
  • ½ C coconut oil (or olive or vegetable oil)
  • 8 T maple syrup *(or sub any other sweetener)
  • ¼ tsp salt
  • 1 C yellow or white cornmeal
  • 1 C blue cornmeal
  • 1 ½ C gluten-free flour blend (or plain flour if not gluten-free)
  • 6 tsp baking powder (ensure gluten-free if necessary)
  • ½ tsp baking soda

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit
  • Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Add the maple syrup, salt and cornmeal
  • Sift in the flour, baking powder and baking soda
  • Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
  • Transfer the mixture to a square stoneware (9-in) baking pan. If you use a metal pan, line with greased parchment paper
  • Bake in the oven for around 30-40 minutes, until an inserted skewer comes out clean
  • Leave to cool slightly before cutting
  • Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster oven

Notes:
*You can omit the maple syrup entirely.
**To make it corn-free, you can substitute the cornmeal with chickpea flour.
Organic cornmeal source (when unable to get ‘blue’ from coop)
The batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!

 

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Asian-Style Bison Burgers

Shared by Susan Issacs

I looked through all the yummy recipes you have on your website. I don’t see one with Asian flavors, so here it goes:

Ingredients:

1 lb. ground bison
2 tbsp dark sesame oil
1 tbsp grated fresh ginger
2 tbsp ponzu sauce
1 tbsp dark brown sugar
1 minced garlic clove
1 tbsp seasoned rice vinegar
1 green onion, sliced very thin on the diagonal
Salt and pepper to taste

Preparations: Marinate the bison in the above ingredients for at least 1 hour. Grill or sauté on medium-high heat in a cast iron skillet.

I hope folks will enjoy!

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Buffalo 'Al Pastor' Tacos

Shared by Chris Black

Ingredients:

1 package pulled buffalo

1/3 cup pineapple (fresh or frozen are fine)
1 tablespoon of butter
Juice and zest of 1 lime
1 teaspoon chocolate habanero powder (omit if desired, but don't...)
Refried black beans (homemade or canned)
Pickled jalapeño slices
Fresh cilantro to garnish
Fresh corn tortillas

Preparations: Heat the pulled buffalo in the package (I used an immersion circulator, but a simmering pot of water would also work). It's really nice to preheat the pulled buffalo in the package to keep anything from being dry. Melt the butter in a medium sized saucepan. Once melted and lightly foaming, add in the fresh or thawed frozen pineapple that has been cut into a large dice. Allow the pineapple to caramelize lightly on one side before adding in the lime juice, zest, and (highly recommended) chocolate habanero powder. Mix to coat pineapple, about 30 seconds. Add in the heated buffalo, turn to low, and cover. Prepare fresh corn tortillas by cooking or heating them on a very hot flattop or cast iron skillet about 10 seconds on each side. Finished tortillas should be very pliable and smell amazing. Put a smear of hot, refried black beans onto each tortilla being prepared (one tortilla per taco), then two pickled jalapeño slices. Sprinkle lightly with grated cotija cheese. Add a nice amount of pulled buffalo (~ 2 tablespoons) to each taco making sure to include some pineapple. Top with extra cotija cheese and fresh cilantro.

These turned out remarkably good. I made it for my family and a family of our friends last night and not only was everything devoured, but EVERYONE (adults, teens, and kids down to 6 years old) loved it.

Hope this is helpful and you're all well. Love what you're doing and I'm really enjoying reading Dan's books.

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Zuppa di Pasta e Fagioli

Shared by Chris Black

My family and I made another new dish with our delicious buffalo from Wild Idea. This time we used the Italian Sausage to make a play on Zuppa di Pasta e Fagioli.

Ingredients & Preparations:

I started with 8 oz of dried cannellini beans. Frequently I'd soak them overnight, but on this particular day I didn't have a chance to do so. Instead I cooked them directly in a homemade chicken stock. I brought a full quart of chicken stock to a boil, poured in the beans and turned the heat down to a medium simmer, then let that cook partially covered for 2 hours. I'd stir occasionally and add water as needed to keep the beans covered by ~1/2" of liquid. At the end of 2 hours the beans were nearly completely cooked and tender without falling apart. From here I supplemented the broth with two full calabrian chilies, two bay leaves, about a teaspoon of freshly grated nutmeg, a generous pinch of salt, and three full, medium chopped garlic scapes. I turned all of this down to a very low simmer and left covered while I prepared the other ingredients.

Next I filled a large pot to ~2/3 capacity with generously salted water and brought it to a vigorous boil. I cooked one full pound of dried farfalle pasta in an excess of this generously salted water according to the package instructions, but for one full minute less than the recommended minimum cook time.

While the pasta was cooking I heated olive oil in a cast iron pan until very hot. Since the buffalo is so lean I like to sear it very fast to develop flavor without drying out the meat. Once the cast Iron was very hot I tossed in three full, medium diced cremini mushrooms and stirred briefly.  As quickly as possible I introduced small (~1-1.5 tsp sized) pinches of the italian sausage until the whole package was in and rapidly browning. After less than a minute I mixed the whole thing to allow other sides of the sausage and mushrooms to brown in the still very hot pan. Before beginning the browning I'd cut a large fistful of asparagus spears into ~2" portions and I blanched them in the boiling pasta water for about 20 seconds before introducing them into the hot pan OFF THE FIRE with the browned mushrooms and sausage. Be very careful here to shake nearly all of the water off the asparagus and to remove the pan from the fire (I use a gas stove) or a dangerous conflagration may ensue! By blanching the asparagus in the salted water and bringing some of it along you get a nice deglazing of the pan, plus really nicely cooked asparagus, but this step can be a little dicey if not done properly. The pan can be returned to medium flame after the asparagus is in, then mix everything briefly to release the fond and mingle all the ingredients and flavors together.

From here everything is cooked and it's just a matter of combination. I drained the pasta, holding back about a cup of the cooking liquid. I added the pasta into the simmering beans and mixed everything together to finish the last minute or so of pasta cooking time. I then added in the sausage and veg making sure to transfer as much of the pan sauce as possible. Stir all three components together and add in the retained pasta water to loosen the sauce as desired (I like sort of a full bodied soup or very loose sauce viscosity). If you need more than the cup of retained pasta water to get the consistency you want add unsalted water otherwise the whole dish will be over seasoned. Finish the whole dish by adding in a pretty generous pat of butter and mixing it all together vigorously to coat everything evenly and introduce a silky, butter mouthfeel.

Grated parmesan and/or nutmeg can be added to taste and there are probably a million ways to substitute or enrich the recipe with different veggies, tomatoes, herbs, cheeses, etc, but this worked really well for us. If scapres are out of season or unavailable I'd just sub fresh garlic or maybe shallots. I'm sure canned beans, canned broth, etc could be used as well with little overall change to the results, but some flavor/seasoning tweaks are likely needed.

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Benny’s Easy Buffalo Hash

Shared by Ben Leonard

Ingredients:

1 lb. ground buffalo

Pre-baked potatoes, 3 medium size
8 oz. can mushroom pieces and stems
1 pkg, brown gravy mix
Olive oil, butter and spices

Preparations: Brown the buffalo in your large wok using butter or olive oil, or water if you want, and spices to your liking. I use sea salt and fresh ground pepper, minced onion. Drain and set aside.

Cube the potatoes, leave the skin on. Brown them in the wok with butter, medium low heat. Fifteen or 20 minutes. Now’s a good time to make the gravy.
Add the buffalo and mushrooms and gravy to the potatoes, heat it up and enjoy!

Thanks for all you do and for making buffalo a part of our lives!

Touch the earth, reach for the sky!

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BUFFALO SWEDISH MEATBALLS

Shared by Patti & Larry Gray

HELLO JILL AND BARRETT, HERE IS OUR RECIPE FOR BUFFALO SWEDISH MEATBALLS. WE HOPE YOU ENJOY. WE HAVEN'T HAD ANY NEGATIVE REMARKS, EVEN FROM THE YOUNGER ONES. BLESSINGS, PATTI AND LARRY GRAY

Ingredients:

1 ½ LBS. GROUND BUFFALO MEAT
9 OZ. FROZEN CHOPPED SPINACH, THAWED, SQUEEZED AND CHOPPED
½ CUP FINELY DICED CARROTS
3 CLOVES MINCED GARLIC
¼ CUP FINELY DICED WHITE ONION
2 EX. LG. EGGS
2 TBLSP BUTTER, MELTED
¼ CUP PROGRESSO GARLIC HERB BREAD CRUMBS
½ TEAS. ALLSPICE
1 TBLSP. DRIED TARRAGON
1 TEAS. GARLIC SALT
1 TEAS. SEASONED PEPPER

Preparations: IN A LARGE BOWL COMBINE ALL OF THE ABOVE INGREDIENTS. MIX UNTIL EVERYTHING IS WELL COMBINED. LINE A LARGE RIMMED SHEET PAN WITH PARCHMENT PAPER AND SPRAY WITH OLIVE OIL. FORM THE BUFFALO MIXTURE INTO 1 1/2” MEATBALLS. BAKE IN PREHEATED 325* OVEN FOR 29-31 MINUTES. SET ASIDE TO COOL.

YIELD: 36-40 MEATBALLS

WHILE THE MEATBALLS ARE BAKING MAKE THE SAUCE.

Ingredients:

1/3 CUP BUTTER
1/3 CUP ALL PURPOSE FLOUR
2 ½ CUPS CHICKEN BROTH
2 CUPS HEAVY CREAM
1 ½ TEASPOONS GARLIC SALT
1 TEAS. SEASONED PEPPER
1 TBLSP. DRIED TARRAGON
½ TEAS. ALLSPICE
LINGONBERRY SAUCE OR JAM

Preparations: IN A LARGE SKILLET, OVER MEDIUM HEAT MELT THE BUTTER, ADD THE FLOUR AND WHISK UNTIL MIXTURE IS A LIGHT TAN. CONTINUE WHISKING WHILE ADDING THE CHICKEN BROTH AND HEAVY CREAM. SEASON WITH GARLIC SALT, SEASONED PEPPER, TARRAGON AND ALLSPICE.

ADD COOLED MEATBALLS TO SAUCE AND COOK ON MED. HEAT UNTIL COMPLETELY WARMED. SERVE WITH LINGONBERRY SAUCE OR JAM.

A GREAT SIDE DISH WITH THE MEATBALLS IS ALMOND CRANBERRY RICE PILAF.

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PALEO BUFFALO SLIDERS (AIP FRIENDLY)

Shared by Jelena Louie

Here's a rather unusual recipe. It is Paleo and AIP friendly. I am suffering from different food allergies and intolerance's, and have had to come up with a lot of recipes that are grain-free, dairy-free, and don't use nightshades, legumes, or seed & vegetable oils.

I'm thinking that there might be more people out there who are struggling with their diet trying to find something that wouldn't aggravate their health issues. I hope this will give them hope that they can still have a proper bison burger without suffering for days after eating it.

Ingredients:

For sliders:

1 lb ground bison meat
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp garlic powder

For buns:

2 1/2 cups Bob’s Red Mill tapioca flour
1/4 cup olive oil
2/3 cup full fat coconut milk
2 large eggs (room temperature)
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp oregano


Accompaniments:
Lettuce leaves, onions, pickles, paleo mayonnaise


Preparation:

For sliders:

Mix all the ingredients together in a bowl, and form small patties (makes approximately 8). Place patties on a plate and cover with plastic wrap. Refrigerate for a minimum of 6 hours to allow the flavors to blend. When ready to cook, grill on a grill or stove top in a cast iron skillet.

For buns:

Preheat oven to 375 degrees F with the rack placed in the middle. In a bowl, combine tapioca flour, salt, pepper, and oregano whisking to combine well. In a small pot, heat coconut milk and olive oil until scalding and turn off the heat. Slowly incorporate tapioca flour mix into the pot all the while stirring with a wooden spoon. At this point, your dough will be very dry and lumpy.

Wait for a few minutes for the dough to cool down, then add eggs, one at a time, breaking up the eggs with the wooden spoon and incorporating them into the dough. Mix until just incorporated, then turn out onto a clean surface and knead with hands moistened with either cold water or oil (the dough is rather sticky). Do not over-mix.

Using wet or oiled hands, pinch off approximately 8 equal pieces of dough, rolling them into balls and flattening slightly. Place the dough patties on a parchment covered cookie sheet, approximately an inch apart as they will rise some during baking time.

Bake at 375 degrees for 20 minutes, then lower heat to 325 degrees, and bake another 15-20 minutes. Take out of the oven and cool in the pan for 2-3 minutes.

To assemble, cut buns in half and spread a bit of paleo mayonnaise on both sides. Layer lettuce, onion, pickles, and grilled bison patties on one half of each bun, and top with the second half of the bun. Enjoy!

These sliders are great served with sweet potato fries, coleslaw, or grated carrot charoset (type of middle-eastern sweet and savory dish). If you’re not following a paleo diet, feel free to use full fat cow’s milk instead of coconut milk, and add approximately 1 cup grated Parmesan cheese into the bun dough for an extra special treat.

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Need a really quick lunch or dinner? Simplest "buffalo beans and tomatoes" EVER!

Buffalo Beans and Tomatoes

Shared by H. P. Jorgensen

Ingredients & Preparations:

1 pound ground Wild Idea buffalo
1 - 14 oz. can diced tomatoes
1 - 14 oz. can black beans, rinsed
Add any spices (or none!) you like, e.g., salt, pepper, chili powder, garlic powder, etc. It's so good plain that we often just let the buffalo carry the day.

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This recipe is easy and loved by all.  It was published in a cookbook Mary Don Beachy and Kristie Wolferman wrote in 1986 and which is being revised.

Hungarian Saxapahash

Shared by Bob Beachy

Ingredients:
1 lb. ground buffalo
1 tsp. salt
1 tsp. sugar
dash garlic salt
1 (16 oz.) can tomato sauce
6 green onions (or to taste)
1 c. sour cream
3 oz. cream cheese
8 oz. small noodles
1 c. shredded cheddar cheese
4 qt. water

Utensils:
skillet
large kettle with lid
2 qt. casserole
small bowl
measuring cups
measuring spoons
grater
paring knife
cutting board

Preparations: Break apart the ground buffalo and then brown it in the skilled. Add salt, sugar, garlic salt and tomato sauce. Simmer 20 minutes. Slice the onions and mix them with the sour cream and cream cheese in a small bowl. In the kettle bring the water to a boil and cook the noodles according to the directions on the package. Grease a 2 qt. casserole. Layer noodles, cream cheese mixture and meat. Top layers with cheddar cheese. Bake at 350 degrees about 30 minutes. Serves 6.

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Grilling Buffalo Hot Dogs

Shared by Tom Conners

My recipe for grilling the Buffalo Hot Dogs. Cover them in sesame oil and grill them covered till smoking hot then add your local honey and spicy mustard. Use a tangy ketchup in place of mustard for a switch.

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Bison Back Ribs

Shared by Howard Haber

I made the most delish Bison Back Ribs yesterday. Dry spices were smoked garlic salt, fresh cracked black pepper, sweet paprika, a touch of brown sugar and Japanese chili powder. Squeezed limes over each section, covered and put in fridge for 6 hours. Then place ribs on a rack in aluminum tray, add one beer (good beer), seal tight and put on the bbq (used as oven at 225 degrees, no direct heat or use oven), cook for 2-2.5 hours until tender. Cut each rib (shears made this easy), made BBQ sauce with ketchup, hoisin sauce and soy sauce, brushed just a bit of sauce on each rib, and seared off on a hot grille. They were THE hit of the day on the beach!

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Pressure Cooker Tongue

Shared by Kathleen Hall

Message: Being intimidated by fancy recipes (more than five ingredients), these are my suggestions: I pressure cook w/rosemary & thyme sprigs, onion chopped in big chunks and lots of garlic because I love garlic also chopped in big chunks. Two and a half hours later, you’ve got the richest tasting buffalo out there! The skin is easy to peel off, often pops up off the meat, making it super easy to peel off. Slice and make anything you’d use sliced buffalo for: sandwiches, or with stir fried organic bell peppers over rice, or w/some oven roasted potato chunks, and don’t forget lengua tacos (bits of tongue & pico de gallo or cilantro, onion and a squeeze of lime in a heated corn tortilla) ...SO easy for such a savory cut of buffalo!

Get Buffalo Tongue Here

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Buffalo Borscht

Ingredients & Preparations:

I wanted to share a recipe with you, that I thought you might like, since I so enjoy yours.  This one is for Buffalo Borscht.

I learned it from a Polish friend who told me there are as many borschts as there are Poles — I think Buffalo Borscht makes one more:

Cook 3 cloves of garlic chopped till fragrant in a few Tbls of olive oil, in a big pot. Add 1 chopped onion, cook till soft.

Chop your stew meat a little more finely than it comes when you buy it, as its for a soup not a stew, add to the onion, and brown.

Add 6 cups broth (beef).

Add to the pot in the following order, peeling and chopping the vegetables as you go, cooking while you add, (the ones that take longest are listed first):

3 small red beets, or 2 large
3-4 red potatoes
4-6 carrots
The heart, including leaves, of a celery bunch
The leaves of the beets, chopped (optional)

Add salt and pepper to taste.

Let simmer until the vegetables are soft, about 30 minutes once they are all in.

Chop a generous amount of fresh dill, I use 3 or 4 sprigs, and add it for the last few minutes of cooking.

Serve hot soup with a dollop of sour cream and a sprig of fresh dill on top.

 

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