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1
MARINADE: coarsely chop vegetables for marinade and place in large bowl along with garlic.
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2
Tie juniper berries, thyme and peppercorns in double thickness of cheesecloth; add to bowl of vegetables and pour wine over.
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3
Add buffalo meat.
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4
Mix well, cover and refrigerate for 1 to 2 days.
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5
Turn meat over in marinade once or twice a day.
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6
Drain, reserving marinade, meat, vegetables and spices separately.
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7
RAGOUT BASE: Pat meat dry with paper towels.
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8
In large heavy saucepan, heat oil; add meat and brown evenly on all sides.
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9
Remove meat and set aside.
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10
Add drained marinated vegetables to pan; saute for 5 minutes, adding a bit more oil if necessary.
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11
Return meat to pan; add reserved spices and marinade along with salt, tomatoes and stock.
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12
Cover and simmer over very low heat for 2 1/2 to 3 hours or until meat is tender.
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13
Remove meat and place in clean saucepan.
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14
Discard spices.
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15
Press pan juices and vegetables through sieve onto meat.
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16
Meanwhile, peel pearl onions and cut a shallow X into their bases.
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17
Wipe mushrooms.
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18
In medium skillet, melt half the butter and saute onions and mushrooms for 5 minutes.
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19
Add contents of skillet to buffalo meat and simmer, partially covered, for 15 minutes.
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20
Taste and adjust seasoning, if necessary.
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21
Blend together remaining butter and flour and mix in as much as necessary to thicken sauce.
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22
MENU SUGGESTION: Since this is a hearty stew, make the rest of the meal light.
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23
Serve with parsleyed new potatoes, buttered noodles or rice.
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24
Follow with a salad of marinated green beans.
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25
Canadian Living Entertaining Cookbook Special
