Braised Buffalo with Blueberries and Wild Rice Pancake

 

 

 

Serves 4-6 people

  Braised Buffalo
1 kg 2.2 lb Buffalo cubes 2.5cm / 1 inch square cut from shoulder clod, outside round or chuck roll
2 medium Onions, coarsely sliced
2 medium Carrots, peeled, coarsely diced
3 stalks Celery stalks, coarsely diced
90 ml / 1/3 cup Dry red wine
500 ml / 2 cups Demi glace sauce
1 Bay leaf
2 Cloves
12 Black peppercorns crushed
1 g / 1/4 tsp Thyme
60 ml / 1/4 cup Canola oil
  Salt and pepper to taste
   
  Preparation

1. Season buffalo and saute in skillet with oil till brown, remove and place in casserole dish.

2. Add vegetables to skillet and saute for 4-5 min. Deglace with wine; add the demi glace sauce, herbs and spices. Bring mixture to a simmer

3. Pour sauce over the Buffalo in the casserole and bake, covered in 150c (300f) oven until Buffalo is fork tender.

4. Adjust seasonings if necessary.
   
  Pancake and Berry Topping
600 ml / 2 1/2 cups Pancake batter mix
180 g / 3/4 cup Cooked wild rice
90 g / 1/3 cup Red currants or cranberries
90 g / 1/3 cup Blueberries or Saskatoon berries
30 ml / 2 tbsp Brandy
   
  Preparation

1. Prepare according to package directions for amount needed, add cooked rice to batter.

2. Cook pancakes 13cm (5 inches) in diameter on nonstick griddle.

3. In small skillet saute berries with a bit of butter and flame brandy.
   
  Presentation

1. Cut a hole in center of the pancake. Fill with the braised Buffalo. Top with berries and center pancake cut out.

2. Surround with choice of: grilled green onions, braised carrot julienne, fresh sauteed spinach leaves, etc.