Recipe

Minted Buffalo In Bourbon Cherry Sauce Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year ago Cherry and Bourbon are combined with mint and lemon in this tantalizing appetizer. Prep:15m Cook:20m Servings:8	Trigger
	mint cherry buffalo gourmet

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gourmetana

minitindel

victoriare

cookingfor

mystic_riv

berry

dmajor

magali777

lunasea

lanacountr

goblue434

Ingredients

FOR THE BUFFALO BALLS:

16 oz. Of ground Buffalo

½-cup whole grain plane bread crumbs

¼-cup coconut flakes

1 beaten egg

1/4 cup of pine nuts

¼ cup of milk

3 tablespoons of fresh peppermint

1 teaspoon of salt

Zest of one-half lemon

a few grinds of fresh ground black pepper

FOR THE CHERRY SAUCE

3/4 –cup of frozen cherries thawed with juice

4 tablespoons of sweet butter

2 tablespoons of brown sugar

1/2 teaspoon of cinnamon

½ cup of pineapple coconut juice

Zest of half of a lemon

4 mint leaves

4 oz of Bourbon

Directions

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!

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Comments

minitindel 1 year ago said:
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**

tink aka mini

gourmetana 1 year ago said:
This is fabulous!! The photos are amazing! Thank you for sharing. You are a great chef, big 5 from me!

cookingforfun 1 year ago said:
I've had buffalo several time and it's the balls.
Great recipe. 5
Arthur

dmajor 1 year ago said:
This sounds wonderful. I wonder if ground chicken would work? Wonderful recipe! Thanks and high 5!

mystic_river1 1 year ago said:
I had a buffalo burger in Santa Fe,NM and loved it. I cannot afford it here. They introduce at a low price and if the public likes it...they put it out of reach.
Fantastic recpe...I really like it. Very high 5 Michael.

berry 1 year ago said:
Wow!!! what a recipe and presentation... Michael you are a Master Chef..... I love the pictures... the flavors... I never heard about this recipe. Belive me, you deserve more than 5 forks.... this is GREAT!
Congrats my dear friend....! and THANKS for share the recipe and the step by step.... 10!

lanacountry 1 year ago said:
5 :)

lunasea 1 year ago said:
Good heavens, Michael - what a flavor powerhouse! And your presentation rocks the house. I love everything about this dish and can't wait to make it for my very own. I might share. Maybe. :) Thanks - and a major high 5! I also flagged you for beauty and uniqueness. :) Vickie

victoriaregina 3 months, 2 weeks ago said:
Very nice. Saved and flagged and 5

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