Steam Whistle Buffalo Bourguignonne

Ron Csenar, owner and chef of Capers Restaurant in Campbellford, Ontario, sent us this rich recipe.

Directions:

Marinate buffalo in Steam Whistle, onion and garlic overnight. In a large pot, heat butter and oil and add onions and garlic and simmer until soft and slightly browned. Add the buffalo, beef stock powder, and salt & pepper, and sear buffalo until browned. Add flour and stir until meat is covered. Add the Steam Whistle marinade and bring to a boil. If the sauce is too thick, add more Steam Whistle. Simmer meat for 30 minutes or until tender.

To finish, add sauteed mushrooms and pickled onions. Serve with fresh bread over pasta or potatoes, and garnish with chopped parsley.

Ron Csenar
Capers Restaurant & The Stinking Rose Pub
28 Bridge St.
Campbellford, Ontario
(705) 653-5262.

Ingredients

1 onion - chopped
6 cloves garlic - chopped
6 tbsp. olive oil
3 tbsp. butter
3 onions - chopped
6 cloves garlic - chopped
1 tbsp. powdered beer stock
salt & fresh ground pepper to taste
2 tbsp. flour
1 c. msuhrooms
1 small jar pickled onions
fresh parsley - chopped

If you don't have any buffalo handy (smile) substitute beef, venison, lamb or rabbit.

For the Marinade:

2 lbs. boneless stewing buffalo - cubbed or in strips
enough Steam Whistle Pilsner to cover the buffalo