Bourguignonne of Buffalo

Menu Part: 
Cuisine Type: 

Bourguignonne is generally prepared with beef, but this recipe uses leaner—and more flavorful—buffalo paired with applewood smoked bacon. Serve with celery root mashed potatoes (recipe included).


3 tbsp. butter, divided
4 lb. buffalo hanging tender, cut in 1-in. cubes
Salt, to taste
2 tbsp. shallots, minced
6 cloves garlic, thinly sliced
_ lb. applewood smoked bacon, cut in lardons
2 tbsp. fresh thyme leaves
1 lb. pearl onions, peeled and blanched
1 lb. shiitakes or wild mushrooms, cut in chunks
1 cup Burgundy wine
2 cups meat glaze (or reduced beef stock)
Sea salt and freshly ground pepper, to taste
Celery Root Mashed Potatoes (recipe follows)
Arugula salad

Celery Root Mashed Potatoes:
2 lb. celery root, peeled
and chopped
8 qt. water
3 lb. Yukon gold potatoes, peeled
2 tbsp. salt
1 cup heavy cream, warmed
1⁄2 lb. butter, cut in 1-in. pieces
Sea salt and ground white pepper, to taste


1. Heat a large skillet or pot over medium-high heat; add half the butter and buffalo meat and brown well on all sides. Add a pinch of salt, shallots, garlic, and the bacon lardons. Cook until the bacon is lightly browned, about 5 min.

2. Add the thyme, onions, and mushrooms. Cook, stirring, for 1 min. Add wine and reduce
until almost evaporated. Add the meat glaze or beef stock, and simmer for about 5 min. Adjust seasoning and finish with remaining butter.

3. Serve bourguignonne with Celery Root Mashed Potatoes and arugula salad.

Celery Root Mashed Potatoes:

1. In a large pot, combine celery root and water; bring to a boil. Add potatoes and salt. Simmer for about 30-45 min. or until a knife easily pierces the potatoes.

2. Drain well, place on a cookie sheet, and dry in a 400°F oven, about 5-10 min.

3. Puree the celery root and potatoes through a food mill; stir in the cream and butter. Adjust seasoning and hold warm until service.

Source: Recipe from Scott Blackerby

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