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With fall finally making it’s way to McCall we are now delighted with changing leaves, crisp autumn nights and the onset of Oktoberfest. An age-old tradition that combines culturally classic food with always delicious libations, Oktoberfest remains a festive time for all.

To help get you into the spirit of the season, our chef has shared a hearty German recipe with a locally-focused twist: Buffalo Sauerbraten. Sauer-what? For our foodie friends who haven’t heard of it, Sauerbraten is a traditional meat roast that is marinated before cooking. Very comforting and very delicious, making it a perfect treat for fall.

Though typically a beef dish, we like to add Pacific Northwest-flare to food at Shore Lodge so our version is made with a regional favorite- buffalo. Buffalo meat is lower in calories and fat, yet higher in protein than beef, and offers a distinct flavor that is truly worth digging into if you haven’t yet. As they say, there’s no time like the present so get cooking! This dish takes a little foresight, but we assure you, it’s worth it. Here is our recipe for Buffalo Sauerbraten with Red Cabbage:

1 c. Cider Vinegar
1. c. Burgundy Wine
2 Onions, sliced
1 Carrot, sliced
1/2 Celery stalk, chopped
2 whole Allspice
4 whole Cloves
1 tbsp. Salt
1.5 tbsp. Pepper
1 (4 lbs.) Buffalo rump roast
5 tbsp. All-purpose flour
1/3 c. Vegetable Oil

In a large bowl, mix vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Place meat in marinade and refrigerate, covered, for 2 days, turning occasionally. Remove the meat from the marinade and reserve the leftover marinade. Dry the meat on paper towels then coat with 2 tbsp. flour. Brown the meat in hot oil, in a Dutch oven, over medium heat for 20 minutes. Add the reserved marinade, bring to a boil, reduce the heat and simmer, covered for 2.5 to 3 hours until the meat in tender.

Meanwhile, prepare the Red Cabbage recipe:

1 medium head Red Cabbage
1 tbsp. Salt
1 tbsp. Butter
1/2 c. Cider Vinegar
1/2 c. Sugar
2 tart Red Apples
1 tbsp. sugar
1/2 c. crushed Ginger Snaps

Shred the cabbage. In a large skillet, combine with salt, butter, sugar, 1/2 c. water and cook covered over medium heat for 15 minutes, stirring occasionally. Core the apples, but do not pare them. Slice the apples thin and combine with the cabbage. Set the mixture aside until just before serving.

When the buffalo is fork-tender, removed from the Dutch over. Press the liquid and vegetables through a coarse sieve to skim off the fat. Measure 3.5 cups of the liquid (add water if needed). Return the liquid to the Dutch oven. Mix 2 tbsp. flour with 1/3 cup of cold water and 1 tbsp. sugar. Stir into the liquid, bringing to a boil, stirring continuously. Stir in the gingersnaps. Return the meat to the Dutch oven. Spoon the gravy over it, then simmer, covered for 20 minutes. Cook the cabbage and apples for 10 minutes, then sprinkle with 1 tbsp. flour. Cook and stir until thickened and cabbage is tender, but crisp. Remove meat and cabbage and place on a warm platter. Slice the meat thinly and enjoy with the cabbage for an Oktoberfest treat!