Prep 30 mins
Cook 3 hrs
Even though our Prairies used to be the range of thousands of buffalo, few modern day Canadians have ever tasted its rich beef like meat. Today there are a handful of farms in the country where buffalo are raised, and this flavorful meat is gradually becoming available from specialty butchers.
- 2 onions
- 2 stalks celery
- 2 large carrots
- 2 garlic cloves
- 15 juniper berries
- 4 sprigs fresh thyme (or dried thyme)
- 10 peppercorns
- 1 1⁄2 cups dry white wine
- 2 lbs buffalo, stewing meat in 1 1/2 inch cubes trimmed
- 1⁄4 cup oil
- 1 teaspoon salt
- 2 cups chopped seeded tomatoes
- 1 1⁄2 cups beef stock
- 1⁄4 lb white pearl onion
- 1⁄4 lb button mushroom
- 1⁄4 cup butter, soft
- 2 tablespoons all-purpose flour
- MARINADE: coarsely chop vegetables for marinade and place in large bowl along with garlic. Tie juniper berries, thyme and peppercorns in double thickness of cheesecloth; add to bowl of vegetables and pour wine over. Add buffalo meat. Mix well, cover and refrigerate for 1 to 2 days. Turn meat over in marinade once or twice a day. Drain, reserving marinade, meat, vegetables and spices separately.
- RAGOUT BASE: Pat meat dry with paper towels. In large heavy saucepan, heat oil; add meat and brown evenly on all sides. Remove meat and set aside. Add drained marinated vegetables to pan; sauté for 5 minutes, adding a bit more oil if necessary. Return meat to pan; add reserved spices and marinade along with salt, tomatoes and stock. Cover and simmer over very low heat for 2 1/2 to 3 hours or until meat is tender. Remove meat and place in clean saucepan. Discard spices. Press pan juices and vegetables through sieve onto meat.
- Meanwhile, peel pearl onions and cut a shallow “X” into their bases. Wipe mushrooms. In medium skillet, melt half the butter and sauté onions and mushrooms for 5 minutes. Add contents of skillet to buffalo meat and simmer, partially covered, for 15 minutes. Taste and adjust seasoning, if necessary.
- Blend together remaining butter and flour and mix in as much as necessary to thicken sauce. Makes 6 to 8 servings.
- MENU SUGGESTION: Since this is a hearty stew, make the rest of the meal light. Serve with parsleyed new potatoes, buttered noodles or rice. Follow with a salad of marinated green beans.
- Canadian Living Entertaining Cookbook Special.