Recipes

Reverent Acres

WATER BUFFALO BRINED ROAST

Brining meat overnight not only adds flavour but a tenderness to the meat when dry roasted as we are doing in this recipe. For perfect results, use a meat thermometer.  2 lb (1 kg) Reverent Acres water buffalo round roast 2 Tbsp (30 mL) olive oil Salt and freshly ground black pepper 6 unpeeled Yukon gold potatoes, scrubbed and quartered  2 large carrots, scraped and cut into large chunks  2 stalks celery, cut into chunks  2 leeks, washed and sliced into rounds  4 large whole garlic cloves 2 sprigs fresh rosemary  1 generous sprig fresh thyme    BRINE 1/4 cup...

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Reverent Acres

BOCCONCINI STUFFED MEATBALLS IN TOMATO SAUCE

Meat and cheese are a natural combo. In this recipe we’ve combined ground meat and tucked a bocconcini ball in the centre. Delicious as it bakes and then served in a flavourful Tomato Sauce.   TOMATO SAUCE 2 Tbsp (30 mL) olive oil ½ small yellow onion, finely chopped 1 large garlic clove, smashed and minced 1 generous pinch crushed red pepper flakes 28 oz (796 mL) can puréed tomatoes ½ tsp (2 mL) salt In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add garlic, crushed red pepper, puréed tomatoes and...

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Reverent Acres

SEARED FILLET STEAKS WITH MERLOT DEMI GLAZE

There is nothing more elegant that a robust red wine sauce drizzled over a premium cut of seared water buffalo. It’s a marriage like wine and cheese. Serve it at your next special dinner and be prepared to hear diners go, “Mmmmm.”  4 Tbsp (60 mL) unsalted butter 4 large shallots, peeled and minced 2 cups (500 mL) full bodied red wine such as Merlot 4 sprigs fresh thyme, optional   4 cups (1 L) beef broth  Salt and freshly ground black pepper, to taste Pinch of brown sugar, optional 6 (1¼-in/3 cm) thick Reverent Acres water buffalo steaks  In a...

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Reverent Acres

BROCHETTES

1 lb (500 g) Reverent Acres sirloin tip steak, about 1-in (2.5 cm) thick 3 large bell peppers (red, yellow or green), seeded and cut into large chunks  ½ red onion, cut into chunks  Prepared tzatziki sauce Whole wheat pita bread  In a large bowl combine marinade ingredients and stir to blend. Trim fat from steak and cut into 1-in (2.5 cm) cubes. Stir into marinade and refrigerate for 2 hours or preferably overnight. If using wooden skewers, soak in water.  To make brochettes, thread marinated cubes of meat alternately with pepper and onion chunks onto skewers. Grease BBQ grill...

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