Wild Idea Buffalo Recipe of the Week - CORNED BUFFALO ON BLACK RYE

This week's Wild Idea Buffalo Recipe of the Week is - CORNED BUFFALO ON BLACK RYE. Irish eyes will be smiling with this wek's recipe of a CORNED BUFFALO ON BLACK RYE! Made with Wild Idea Buffalo CORNED BRISKET and topped with Horseradish Sauce and served on Black Rye Bread. You can find this recipe at the Wild Idea Buffalo website and you can purchase the Wild Idea Buffalo CORNED BRISKET or any of the other Wild Idea products. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/


CORNED BUFFALO ON BLACK RYE
Once you have tried our Corned Buffalo Brisket it will become a "must have" for not just St. Patrick's Day, but for those decadent, piled high, Corned Buffalo sandwiches.

Ingredients:
As much Corned Buffalo as you like
2 - slices black rye bread
Horseradish sauce
Capers

Preparation:

* Spread horseradish sauce on black rye bread.
* Slice Corned Buffalo and pile high on bread.
* Sprinkle with capers if desired and place other slice on top of meat.
* Cut in half and serve with your favorite beverage.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-on-black-rye




Wild Idea Buffalo CORNED BRISKET

Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.

1 lb. package

Cooking instructions: Thaw brisket in refrigerator.  Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot.  Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes.  Serve with buttered potatoes, pan juices and coarse mustard.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket