Braised Buffalo & Foie Gras Recipe
Wild mushroom bread pudding, apple maple vinegar.
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Ingredients
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Meat
Vegetables
Bread Pudding
Sauce
Method
Preparation
- 1
Prepare the Buffalo
Season buffalo short ribs with salt and black pepper. In a large skillet, sear the ribs on all sides until browned. Remove and set aside.
- 2
- 3
Make the Bread Pudding Mixture
In a large bowl, whisk together eggs, milk, salt, and black pepper. Fold in the stale bread and let it soak for 10 minutes.
Cooking
- 4
Braise the Buffalo
In a large pot, combine the seared buffalo short ribs, sautéed mushrooms, apple cider vinegar, maple syrup, and chicken stock. Bring to a simmer, cover, and braise for 2.5 hours until tender.
- 5
Bake the Bread Pudding
Transfer the soaked bread pudding mixture into a greased baking dish. Bake at 350°F (175°C) for 30-35 minutes or until golden and set.
Serving
- 6
Plate the Dish
Serve the braised buffalo short ribs over a generous scoop of wild mushroom bread pudding, drizzled with the cooking juices from the pot.