Wild Idea Buffalo Recipe of the Week - Buffalo Brazilian Feijoada

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Brazilian Feijoada. I've got a new recipe just out from Wild Idea Buffalo, home of the best tasting Buffalo there is! This one  contains not 1 Wild Idea Buffalo cut of meat but 4; Wild Idea Buffalo Short Ribs, Wild Idea Chorizo Sausage, Wild Idea Andouille Sausage, and Wild Idea Corned Buffalo Brisket. You can serve it with white rice and collard or mustard greens. You can find this recipe along with all the other delicious recipes and purchase any of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website.     http://wildideabuffalo.com/

Buffalo Brazilian Feijoada

Brazilian Feijoada (FeeJhona) is a meat purveyor’s favorite kind of recipe, as it's loaded with a variety of cuts of meat. It is often served with white rice and collard or mustard greens. Other buffalo cuts or sausages could be substituted for your personal taste. This is a wining recipe that will take the gold, feed a crowd and please them too!

Ingredients: (serves 12 to 14)
1 - 3 lb. pkg. Wild Idea Buffalo Short Ribs

1 - 1 lb. pkg. Wild Idea Chorizo Sausage
1 - 12 oz. pkg. Wild Idea Andouille Sausage, sliced
1 - 1½ lb. Wild Idea Corned Buffalo Brisket, chopped
2 - tablespoons olive oil
2 - onions, chopped
5 - cloves garlic chopped
1 - tablespoon coriander
2 - teaspoons cumin
2 - teaspoons black pepper
2 - teaspoons salt
3 - cups buffalo broth or organic beef or chicken broth *I used organic chicken bone broth.
2 - cups water
4 - cans black beans, lightly rinsed
2 - oranges, one cut into wedges and the other cut into orange pieces.
3 - green onions, chopped
cilantro leaves

Preparation:

1 - Preheat oven to 375°, with top rack positioned in the middle of the oven.
2 - Cut short rib strips into 3 to 4 pieces each.
3 - In a large stockpot over medium high heat, heat the olive oil.
4 - Add ribs pieces to the pot and lightly brown.
5 - Crumble the chorizo in and push around the bottom a bit, exposing it to direct heat. Cook for

about 5 minutes.
6 - Add onion, garlic, and seasoning to the pot, stir into the chorizo and ribs, and continue to cook for an additional 5 minutes.
7 - Add broth and water to the pot and bring to a full boil.
8 - Cover the pot and place in the preheated oven and braise until ribs are tender and falling off the bone, about 2½ hours. Cook longer if needed.
9 - Return stockpot to the stovetop over medium heat and add the sausage, corned brisket, and beans. Stir to incorporate. Cover and cook for 30 minutes.
10 - Season to taste. *Flavor is better when the dish is warm and not piping hot.
11 - To serve, spoon over rice, squeeze a fresh orange wedge over dish and garnish with orange pieces, green onion, and cilantro.

http://wildideabuffalo.com/blogs/recipes/buffalo-brazilin-feijoada

Wild Idea Buffalo Recipe of the Week - Caldo de Bisonte (Bison Soup)

This week's Wild Idea Buffalo Recipe of the Week is Caldo de Bisonte (Bison Soup). Warm the chilly Fall Nights with this week's recipe. Easily prepared with your Crock Pot, my favorite to use. It's made with Wild Idea Buffalo Short Ribs along with Spices, Tomatoes, Carrots, Potatoes, and more! Freeze the leftovers for future meals. Another comfort food classic from Jill O'Brien of Wild Idea Buffalo. You can find this recipe or purchase the  Wild Idea Buffalo Short Ribs on the Wild Idea Buffalo website.     http://wildideabuffalo.com/



Caldo de Bisonte (Bison Soup)
By: Jill O'Brien

Caldo de Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.


Ingredients:

1 Tb. olive oil

1 3 lb. pkg. Wild Idea Buffalo Short Ribs

2 tsp. salt

2 tsp. black pepper

2 tsp. cumin

2 tsp. coriander

1 tsp. cardamom

3 cloves garlic, minced

1 quart water

1 10oz. can diced tomatoes

2 cups buffalo stock or organic chicken broth

¼ cup fresh lime juice

½ cabbage, chopped

½ onion, chopped

4 carrots, peeled and sliced

6 to 8 new potatoes, par-boiled and quartered

2 small zucchini, quartered and sliced

1 16oz. bag frozen corn



Preparation:

1.)   Pre-heat Crock Pot to highest temperature.

2.)   Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.)   Mix all of the dry spices together and divide into two dishes.

4.)   Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.

5.)   Reduce heat to low and set Crock Pot for 8 hours.

6.)   Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.)   Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.)   Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.)    Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.

http://wildideabuffalo.com/2013/caldo-de-bisonte-bison-soup/