Buffie Wellies

Prepare the bison:

1. Salt and pepper the meat.

2. Heat skillet over high heat until hot.

3. Add olive oil.

4. Sear bison in skillet, tossing continuously to make sure you sear all sides. Cook just until browned on the outside. The inside will still be very rare.

5. Remove from heat and allow to cool to room temperature and then refrigerate until cold.

Prepare the duxelles:

1. Melt butter in a skillet over low heat.

2. Sweat shallots until translucent.

3. Add mushrooms and cook for two to three minutes.

4. Season with salt, pepper, and oregano.

5. When mushrooms begin to release their own liquid, add the wine or port.

6. Continue to cook until liquid has almost evaporated.

7. Transfer mixture to the food processor and pulse until a smooth paste consistency.

8. Allow to cool to room temperature and then refrigerate until cold.

Assemble:

1. Thaw puff pastry. It is important when working with puff pastry to keep it as cool as possible. Also, make sure you handle it gingerly.

2. Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches. Keep the dough you are not working with in the refrigerator.

3. For each piece, roll or press dough into a slightly larger rectangle.

4. Place 1/2 to 3/4 teaspoon of the duxelles on top of a single piece of buffalo.

5. Place the duxelles topped buffalo on one end of the dough. Wrap remaining dough overtop.

6. Crimp the three open sides with a fork.

7. Place on a cookie sheet.

8. Bake for 15-20 minutes in a pre-heated 425 degree (F) oven. Buffie wellies are done when they are browned all over.

Notes:

It is possible to make buffie wellies ahead and freeze them. Thaw thoroughly before baking.

When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.