Buffalo, Diced, in a 250g pack

Why not try:

• Buffalo Beef Stew: Brown the diced buffalo in a hot pan with olive oil, then remove and set aside. In the same pan, sauté diced onions, carrots and garlic until softened. Add the buffalo back to the pan along with beef stock, a spoonful of tomato purée and a sprig of thyme. Cover and simmer gently until the buffalo is tender and the sauce has thickened. Serve with creamy mashed potato and seasonal vegetables.
• Buffalo Curry: Brown the diced buffalo in a large pan with olive oil, then add diced onion and garlic and cook until softened. Stir in your favourite curry paste and cook for a few minutes before adding chopped tomatoes and coconut milk. Simmer gently until the buffalo is tender and the sauce has thickened. Serve with basmati rice, naan bread and fresh coriander.
• Buffalo Stroganoff: Brown the diced buffalo in a hot skillet with olive oil, then remove and set aside. Add sliced mushrooms, onions and garlic to the pan and cook until softened. Stir in beef stock, a spoonful of Dijon mustard and sour cream, then return the buffalo to the pan and simmer until the sauce has thickened. Serve with rice, pasta or mashed potato.
• Buffalo Kebabs: Toss the diced buffalo in olive oil, garlic, smoked paprika and a little lemon juice. Thread the buffalo onto skewers with chunks of peppers and red onion, then grill or barbecue until cooked to your liking. Serve with warm flatbreads, salad, homemade tzatziki and crispy potatoes.
• Buffalo Pie: Brown the diced buffalo in a large pan with olive oil, then add diced onions, carrots and mushrooms and cook until softened. Stir in beef stock, a spoonful of tomato purée and fresh thyme, then simmer until the buffalo is tender and the gravy has thickened. Transfer to a pie dish, top with ready-made or home-made puff pastry and bake until golden and crisp. Serve with mashed potato, peas and extra gravy.