Black Pepper Buffalo Jerky with wine and recipe pairing

Many thanks to Bruce and Barry Swanson from Suburban Liquors in Rocky Hill, CT (860-529-7129) for their assistance in the wine pairings and descriptions and for being my jerky/wine pairing guinea pigs. (and for their good senses of humor and wine knowledge).

Jerky and Wine Pairing #1 (more to come)

Bogle Pinot Noir, California ($11.99)

With bright fruit and gentle tannins this wine is beautifully balanced revealing bright cherry and raspberry fruit flavors followed by hints of spice on the finish.

Luigi Bosco Malbec, Argentina ($15.99)

Full bodied with lively acidity and medium round tannins. Cranberry and dark chocolate notes with hints of black pepper surprised by a touch of smoke and a long lingering finish.

Personal notes (Heather): Recommendations, both of these wines make a great pairing for the recipe. The Malbec lends itself more to a dinner wine and not a stand alone snacking jerky and sipping type. The Bogle on the other hand, like another favorite of mine, the Bogle Petit Syrah are terrific standalone wines for an affordable price and in this case would pair well for satisfying a late afternoon jerky craving and glass of wine while dinner is being prepared.

Moroccan Buffalo Stew with Black Pepper Buffalo Jerky

  • 1 LB cubed buffalo meat (you can also substitute lamb for this)

Marinade:

  • 4 cloves of fresh garlic minced
  • 1 TBS fresh chopped ginger
  • 1 TSP ground coriander
  • 2 TSP smoked paprika
  • 1/2 TSP saffron
  • ¼ cup lime juice
  • 1 TBS fresh lime zest

Other Ingredients:

  • 5 cups beef stock or strong chicken stock, prefer homemade, but no salt canned or box is fine (stay away from bouillon as it tends to be over salty)
  • 12 whole Castelvetrano Green Olives
  • 4 oz. House of Jerky Black Pepper Buffalo Jerky cut into strips
  • 1 large Spanish onion diced
  • ½ cup fresh cilantro chopped
  • ½ salted lemon large diced (or substitute the fresh lemon segments of 1 lemon, plus 1 TBS lemon zest)

Method:

Marinate the buffalo for at least 3 hours, then sear off and simmer the buffalo in the stock for several hours (you may need to add a little more stock if it gets reduced too much), add the rest of the ingredients and cook on low for 1/2 an hour. Strain the ingredients off from the stock (reserving the stock) and reduce until liquid equals approximately 1 1/2 cups. You may want to thicken with an arrowroot slurry depending on consistency. S+P to taste

Serve with saffron rice, couscous or toasted barley

Serves 3-4

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