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1
Prepare the bison:
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2
1.
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3
Salt and pepper the meat.
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4
2.
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5
Heat skillet over high heat until hot.
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6
3.
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7
Add olive oil.
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8
4.
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9
Sear bison in skillet, tossing continuously to make sure you sear all sides.
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10
Cook just until browned on the outside.
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11
The inside will still be very rare.
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12
5.
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13
Remove from heat and allow to cool to room temperature and then refrigerate until cold.
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14
Prepare the duxelles:
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15
1.
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16
Melt butter in a skillet over low heat.
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17
2.
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18
Sweat shallots until translucent.
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19
3.
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20
Add mushrooms and cook for two to three minutes.
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21
4.
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22
Season with salt, pepper, and oregano.
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23
5.
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24
When mushrooms begin to release their own liquid, add the wine or port.
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25
6.
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26
Continue to cook until liquid has almost evaporated.
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27
7.
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28
Transfer mixture to the food processor and pulse until a smooth paste consistency.
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29
8.
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30
Allow to cool to room temperature and then refrigerate until cold.
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31
Assemble:
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32
1.
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33
Thaw puff pastry.
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34
It is important when working with puff pastry to keep it as cool as possible.
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35
Also, make sure you handle it gingerly.
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36
2.
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37
Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches.
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38
Keep the dough you are not working with in the refrigerator.
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39
3.
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40
For each piece, roll or press dough into a slightly larger rectangle.
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41
4.
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42
Place 1/2 to 3/4 teaspoon of the duxelles on top of a single piece of buffalo.
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43
5.
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44
Place the duxelles topped buffalo on one end of the dough.
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45
Wrap remaining dough overtop.
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46
6.
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47
Crimp the three open sides with a fork.
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48
7.
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49
Place on a cookie sheet.
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50
8.
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51
Bake for 15-20 minutes in a pre-heated 425 degree (F) oven.
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52
Buffie wellies are done when they are browned all over.
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53
Notes:
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54
It is possible to make buffie wellies ahead and freeze them.
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55
Thaw thoroughly before baking.
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56
When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.
