Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.
Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.
Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.94 Kcal (3730 kJ)
Calories from fat	400.88 Kcal
		% Daily Value*
Total Fat	44.54g	69%
Cholesterol	50mg	17%
Sodium	1045.15mg	44%
Potassium	305.07mg	6%
Total Carbs	46.37g	15%
Sugars	4.39g	18%
Dietary Fiber	5.31g	21%
Protein	57.37g	115%
Vitamin C	4.2mg	7%
Iron	7.4mg	41%
Calcium	164.4mg	16%

Amount Per 100 g
Calories	147.57 Kcal (618 kJ)
Calories from fat	66.4 Kcal
		% Daily Value*
Total Fat	7.38g	69%
Cholesterol	8.28mg	17%
Sodium	173.11mg	44%
Potassium	50.53mg	6%
Total Carbs	7.68g	15%
Sugars	0.73g	18%
Dietary Fiber	0.88g	21%
Protein	9.5g	115%
Vitamin C	0.7mg	7%
Iron	1.2mg	41%
Calcium	27.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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