Canadian Buffalo Ragout

Instructions

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.

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Author's Comments

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.

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