John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Green-filled Buffalo

by

A recipe from our customers Maggie and Rick – we always love to see what they cook up!

Ingredients

1/2 kg fillet of buffalo  buffalo-3
2-3 spring (green) onions, sliced
2 tbsp dry white wine
60g butter, softened
3 tsp parsley, finely chopped
2 cloves garlic, crushed
1 tsp Dijon mustard
salt and pepper, to taste
40ml breadcrumbs
1/4 cup grated gruyere cheese

Method

  1. Heat a buffalo-1non-stick pan until very hot. Add the piece of meat and turn on all sides until the outside of the flesh is brown. Remove and allow the meat to cool (this prevents loss of juices during step 5).
  2. Place the spring onion and white wine in a small saucepan and cook over medium heat until the wine has almost evaporated and the onion is soft.
  3. In a bowl, use a fork to cream the butter with the parsley, garlic, mustard, salt and pepper. Add the breadcrumbs and cheese and stir to combine. Mix in the spring onion. (This butter mix can also be used when cooking escargots or lobster tails.)
  4. Preheat oven to 170-175C (no hotter or the butter will burn).
  5. Leaving the base of the fillet intact, cut into the flesh at >1cm intervals. Spread some of the butter mix between each slice, as well as along the top and sides of the fillet. Tie some string around the sides of the fillet lengthways to hold it together.
  6. Place fillet on baking paper in an oven-proof tray into which the fillet fits comfortably. Cook in the oven for 20 to 35 minutes, according to the thickness and your own taste. Remove, cover with foil and rest for 5 to 10 minutes.buffalo-2
  7. To serve, remove the string and cut the slices through.
  8. The pan juices and resting juices, which include much of the butter, can be saved and used when mashing some potatoes.

To complete the dish, we added some whole mushrooms, seasoned, tossed in olive oil and roasted alongside the buffalo; Dutch carrots, peeled and cooked by reduction method in water, a little sugar and a little butter; fresh green beans; and some of our homegrown kipflers, boiled until just cooked. There was enough meat for three adults, four at a pinch.

 

(RMG Travels and Food, 2015)