- 4½ pounds buffalo stew meat
- 1 ounce butter, plus 2 ounces butter, for frying
- 1 ounce flour
- 4 tablespoons cooking oil, for frying
- 2 strips bacon, cut to pieces
- ½ turnip, diced
- 1 small bunch parsley, leaves finely chopped
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig oregano
- 1 teaspoon chopped garlic
- 2 red wine, burgundy most popular
- Salt and ground pepper
- Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the buffalo in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
- Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well combined. Add the buffalo back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Cover and simmer for 4 hours on a low heat.
- Garnish with a little chopped parsley and serve with bread.