Hi, Alex!

I have not eaten buffalo (bison) sweet breads, brains and liver, but I have
a suspicion that they are pretty strong.  You need to get a copy of The Joy
of Cooking by Rombauer and Becker.  It tells you about each organ and which
animals are the preferred providers (bison is not even mentioned) and how
to prepare it.  Same for fruits and vegetables.  It's the only cookbook I
would not want to give up.  Mine is the 1997 Plume printing, with a nice
lay-flat binding.  You can probably check it out of your library to see if
it meets your needs.

Happy cooking,

Jane