Follow us on our social network
Welcome to our family farm in Orkney
A warm and hearty meal. This dish shows off the great qualities of buffalo meat - the meat is tender and still holds a good texture, and with a distinctive 'meaty' flavour. Combine with a good Orkney beer for a real taste of the islands.
1lb of Orkney Buffalo, cubed
Drizzle of olive oil and knob of butter
2 onions, coarsly sliced and 3 cloves of garlic, chopped
2 carrots, coarsly sliced
Large wedge neep, cubed
3 medium tatties, cubed
1 tablespoon Worcestershire Sauce
500ml of a fine Orkney Beer
2 veg stock cubes
2 bay leaves
Salt and pepper
Corn flour to thicken the gravy
1/ Using a large, heavy-bottomed pan, heat oil and butter.
2/ Add the buffalo meat and gently brown the meat on all sides.
3/ Add a splash of the beer with the onions and garlic and cook till translucent.
4/ Add the remainder of the beer, with the Worcestershire sauce, bay leaf and bring to a gentle boil.
5/ Add carrots, tatties, neeps and stock cubes to the pot and simmer gently with a lid on for 2 hours.
6/ When the cooking time is up, remove the bay leaves and thicken with a little corn flour.
7/ Serve with fresh rolls or bannocks or roast tatties.