Buffalo Roast With Bourguignon Or Madeira Sauce Recipe
Buffalo Roast With Bourguignon Or Madeira Sauce! I have served this yummy meat preparation for a number of parties. It never failed me and always managed to be steal the limelight of the spread. Buffalo Roast With Bourguignon Or Madeira Sauce. This super delicious Buffalo Roast With Bourguignon Or Madeira Sauce shouldn€™t be missed at any cost.
Ingredients
| Black pepper | 3 Tablespoon, crushed | |
| Buffalo | 3 Pound | |
| Peanut oil | 3 Tablespoon | |
| Beef Stock | 1 Cup (16 tbs) | |
| Bouiguignon Sauce | ||
| Butter | 1 Tablespoon | |
| Red onion | 1 Large, finley sliced | |
| Mushrooms | 1 Cup (16 tbs), finley sliced | |
| Flour | 1 Tablespoon | |
| Juices | 1/2 Cup (16 tbs) | |
| Red wine | 1/2 Cup (16 tbs) | |
| Bouquet garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to 400 °F (205 °C).
– Sprinkle pepper over roast and baste with oil.
– In a stove-top casserole, sear roast on all sides in hot oil, then bake 15 minutes per pound (per 450 g) for rare meat.
– Fifteen minutes into cooking process, pour beef stock over meat and sprinkle with salt. Baste frequently.
– Sprinkle pepper over roast and baste with oil.
– In a stove-top casserole, sear roast on all sides in hot oil, then bake 15 minutes per pound (per 450 g) for rare meat.
– Fifteen minutes into cooking process, pour beef stock over meat and sprinkle with salt. Baste frequently.
Chef
