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Buffalo with Jack Daniels  HT  MC   N. American  20mins


Serves  4      Hot    Game  Alcohol    Main Course  Eggless  North America



12  Buffalo Tenderloin Medallions

50g/2oz Butter

60ml/2fl.oz. Jack Daniels Whisky

240ml/8fl.oz. Strong Veal Stock

60ml/2fl.oz. Double Cream

Salt and Black Pepper




1. Melt the butter in a large frying pan until light brown.


2. Reduce the heat add the medallions and sauté  3-4 minutes on each side or until done to your taste. Transfer to a heated platter and keep warm.


3. Pour off most of the butter from the frying pan and return the pan to the heat.


4. Add the Jack Daniels, scraping up any residue from the base of the pan then immediately add the stock. Bring to the boil and continue to boil until reduced by half.


5.  Remove from the heat and add the cream, salt and pepper, stirring well.


6. To serve -  spoon the sauce over the medallions. Serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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