Bourguignonne of Buffalo
| Serves | 8 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Dinner |
| Cuisine Type | French |
Source: Recipe from Scott Blackerby
Bourguignonne is generally prepared with beef, but this recipe uses leaner—and more flavorful—buffalo paired with applewood smoked bacon. Serve with celery root mashed potatoes (recipe included).
Ingredients
3 tbsp. butter, divided
4 lb. buffalo hanging tender, cut in 1-in. cubes
Salt, to taste
2 tbsp. shallots, minced
6 cloves garlic, thinly sliced
½ lb. applewood smoked bacon, cut in lardons
2 tbsp. fresh thyme leaves
1 lb. pearl onions, peeled and blanched
1 lb. shiitakes or wild mushrooms, cut in chunks
1 cup Burgundy wine
2 cups meat glaze (or reduced beef stock)
Sea salt and freshly ground pepper, to taste
Celery Root Mashed Potatoes (recipe follows)
Arugula salad
Celery Root Mashed Potatoes:
2 lb. celery root, peeled
and chopped
8 qt. water
3 lb. Yukon gold potatoes, peeled
2 tbsp. salt
1 cup heavy cream, warmed
1⁄2 lb. butter, cut in 1-in. pieces
Sea salt and ground white pepper, to taste
Steps
1. Heat a large skillet or pot over medium-high heat; add half the butter and buffalo meat and brown well on all sides. Add a pinch of salt, shallots, garlic, and the bacon lardons. Cook until the bacon is lightly browned, about 5 min.
2. Add the thyme, onions, and mushrooms. Cook, stirring, for 1 min. Add wine and reduce
until almost evaporated. Add the meat glaze or beef stock, and simmer for about 5 min. Adjust seasoning and finish with remaining butter.
3. Serve bourguignonne with Celery Root Mashed Potatoes and arugula salad.
Celery Root Mashed Potatoes:
1. In a large pot, combine celery root and water; bring to a boil. Add potatoes and salt. Simmer for about 30-45 min. or until a knife easily pierces the potatoes.
2. Drain well, place on a cookie sheet, and dry in a 400°F oven, about 5-10 min.
3. Puree the celery root and potatoes through a food mill; stir in the cream and butter. Adjust seasoning and hold warm until service.