This French classic is typically made with veal, but it is such a lovely dish, I thought I would try it with buffalo. Many of the modern recipes for “Blanquette de Veau” include carrots or other vegetables, but the true traditional version does not. I chose to stay traditional; the outcome is elegant and delicious.
Ingredients (Makes 6 Servings):
- 2 - pounds Wild Idea Buffalo Stew Meat, rinsed and patted dry
- 2 - cups milk
- 7 - tablespoons butter
- 1 - onion, diced
- 1 - bottle dry white wine, 750 liter + 1 cup
- 1 - carrot, quartered
- 1 - celery stalk, quartered
- 2 - sprigs fresh thyme
- 2 - sprigs fresh sage
- 2 - bay leaves
- 1 - teaspoons salt
- 8 - ounces w mushrooms, de-stemmed and quartered
- 2 - tablespoons floor
- 1 - egg yolk, beaten
- 1 - half lemon, juiced (about 1 tablespoon)
- Lemon wedges
- White pepper or fresh black pepper to pass (I am not a fan of white pepper, as I think it has a grainy feel to it. Instead I offer fresh black pepper)
- Place stew meat in milk and refrigerate for 2 to 24 hours. Remove from milk and pat dry with paper towels. (This will help draw the blood from the meat and give it a lighter appearance).
- In heavy bottom stockpot over medium heat, melt 2 tablespoons butter and add ¼ cup water. Add chopped onions to the pot and cook until tender, stirring occasionally and not allowing to brown.
- Add the buffalo stew meat and wine to the pot and increase the heat to medium high and bring to a boil. As the meat boils, grey foam will surface. Remove the foam with a spoon. Continue this process until foam subsides, about 7 minutes.
- Add carrot, celery, herbs, and the salt and stir to incorporate. Cover, reduce the heat to low, and allow to simmer for 1 hour or until stew is tender.
- Strain the liquid from the meat and reserve. Transfer the meat to a separate bowl and remove the vegetables and herbs.
- Rinse the pot and return it to a medium heat burner. Add the butter and the mushrooms; cover and cook for about 7 minutes or until the mushrooms are al dente, stirring occasionally so they do not brown.
- Add the mushrooms to the meat bowl.
- Return the pot back to the stove top. Over medium heat melt the last two tablespoons of butter and whisk in the flour and do not allow it to brown. Continue stirring until you have a silky texture, about 4 minutes.
- Add the warm broth slowly, whisking continually to incorporate. As the mixture begins to thicken, whisk in the remaining cup of wine, and allow the sauce to come to a low boil.
- Return the meat, onions, and mushrooms back tot he pot, stir gently to incorporate, and bring to full heat. Reduce heat to low.
- Add the lemon juice to the beaten egg yolk and whisk in a half sup of the cream sauce. Add the egg mixture to the pot and stir to incorporate.
Note: Serve over mashed potatoes, white rice or my preference, a vegetable mash, recipe listed below.
The celery root and cauliflower give the mash a bit of zest, which complements the Blanquette de Bison nicely.
- 2 - celery root bulbs, peeled and quartered
- 2 - large potatoes, peeled and quartered
- 1 - half head cauliflower, coarse cut
- 2 - tablespoons butter or 1 tablespoon olive oil
- salt & pepper
- Cook the celery root and potatoes in water until they are al dente.
- Add the cauliflower to the pot and continue cooking until all of the vegetables are tender.
- Strain the water from the pot and return the vegetables to the stove over low heat, allowing any residual moisture to evaporate.
- Add the butter or olive oil and mash together with a masher or hand mixer. Season to taste with salt and pepper.
Photo Credit: Jill O'Brien