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Buffalo Steak with Jack Daniels Sauce

6 Boneless buffalo steaks (Ribeye or N.Y. strip)
Salt -- to taste
Freshly-ground white pepper -- to taste


Sauce:

1/4 cup Minced shallots or green onions
1/2 cup Sliced fresh mushrooms
4 tablespoons Unsalted butter -- at room temperture
2 cups Beef stock
3/4 cup Dry white wine
2 tablespoons Green peppercorns -- lightly crushed
1/2 cup Jack Daniels -- plus
5 tablespoons Jack Daniels
1/2 cup Heavy cream -- (optional)
Salt -- to taste
Freshly-ground white pepper -- to taste
Fresh lemon juice -- to taste


Season buffalo steaks with salt and pepper to taste and let them stand in room temperature for 1 hour.

To make sauce, in a saucepan saute shallots and mushrooms in 2 tablespoons butter until golden-brown. Add stock, wine, 1/2 cup of Jack Daniels, 1 tablespoon peppercorns; reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in 2 tablespoons butter little by little. Add remaining peppercorns, Jack Daniels, and lemon juice to taste; keep warm.

Saute buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Do not overcook as buffalo has less fat than beef, it cooks more quickly.

Arrange steak on plate and top with sauce. Serve with Petit Sirah or Zinfandel.

This recipe yields 6 servings.


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