Recipe courtesy of Gateway Cafe
Show: The Best Of
Episode: State Plates
Save Recipe Print
Total:
3 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.

Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.

Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Rib Eye Steak with Onion Blue Cheese Sauce

Recipe courtesy of Ree Drummond

Sweet and Sticky BBQ Beef Ribs

Recipe courtesy of Nancy Fuller

Braised Short Ribs

Recipe courtesy of Jeff Mauro

Braised Short Rib Club

Recipe courtesy of Jason Paskewitz

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.