Minted Buffalo In Bourbon Cherry Sauce
From trigger 9 years ago
- 20 minutes to make
- Serves 8
Cherry and Bourbon are combined with mint and lemon in this tantalizing appetizer.
Ingredients
- FOR THE BUFFALO BALLS: shopping list
- 16 oz. Of ground Buffalo shopping list
- ½-cup whole grain plane bread crumbs shopping list
- ¼-cup coconut flakes shopping list
- 1 beaten egg shopping list
- 1/4 cup of pine nuts shopping list
- ¼ cup of milk shopping list
- 3 tablespoons of fresh peppermint shopping list
- 1 teaspoon of salt shopping list
- Zest of one-half lemon shopping list
- a few grinds of fresh ground black pepper shopping list
- FOR THE CHERRY SAUCE shopping list
- 3/4 –cup of frozen cherries thawed with juice shopping list
- 4 tablespoons of sweet butter shopping list
- 2 tablespoons of brown sugar shopping list
- 1/2 teaspoon of cinnamon shopping list
- ½ cup of pineapple coconut juice shopping list
- Zest of half of a lemon shopping list
- 4 mint leaves shopping list
- 4 oz of bourbon shopping list
How to make it
- In a saucepan add the butter and melt on medium high heat.
- add the cherries and the Pineapple coconut juice reduce until it coats the back of a spoon.
- Add the zest and then the sugar and cinnamon reduce for another minute.
- Add the Bourbon and light it.
- Let it reduce again until it is the desired consistency as pancake syrup set aside.
- Drain the cherry mixture through a strainer and return the sauce back to the pan.
- FOR FRYING:
- 4 tablespoons of sweet butter
- 4 tablespoons of olive oil
- FOR THE BUFFALO MIXTURE:
- In a small bowl add all the ingredients and combine thoroughly with your impeccably clean hands.
- Form into small balls about the size of a quail egg and place on a plate.
- In a sauté pan, add the butter and the olive oil.
- Place half of the balls in the pan and sauté on medium high until nicely browned.
- Transfer to a plate lined with a paper towel.
- When both batches are finished place them in with the cherry sauce for three minutes until warmed.
- To plate:
- Add some sauce on a small plate and drag a fork down to the end like you were painting to make a design.
- Place three balls at the end and then garnish with some mint leaves and some lemon zest.
- Enjoy!
The Rating
Reviewed by 11 people-
Wow michael fantastic i had buffalo and another term beefalo they had also .. when i lived in montana actually its the only wild meat i did like haha ....the pictures are great as always a fine job chef michael.love the cherry sauce with it
**5...more
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is fabulous!! The photos are amazing! Thank you for sharing. You are a great chef, big 5 from me!
gourmetana
in London loved it
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I've had buffalo several time and it's the balls.
Great recipe. 5
Arthur
cookingforfun
in Marblehead loved it
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