Buffalo meat mouse with vegetables, tarragon and rosemary

In a pot of cold water (to release the collagen from the buffalo meat), place the meat in medium pieces. Let it boil over medium heat for about 40 minutes.

Then remove the meat and reserve the broth.

In another pot, add olive oil and sauté the onions in large pieces, the carrots and leek in rings, and the potatoes in large cubes.

Add the buffalo meat and salt and pepper. Mix with a wooden spoon and add half the tarragon and the parsley. Then add the tomato in medium pieces. Once they are wilted, deglaze with the red wine and leave for 5 minutes, stirring with the lid open.

Add the broth in which the meat was boiled and the sprig of fresh rosemary and reduce the heat. Cook for about 1 hour on low heat.

After 30 minutes, remove the rosemary and 3 pieces of potato, a few carrot slices and a little broth, which we blend in a multi, adding a can of honey mustard.

Once the meat is cooked, add the mixture from the multi and mix well. Let the food simmer for another 15 to 20 minutes.

Serve with a little chopped fresh tarragon and toasted bread. For extra flavor and texture, add a teaspoon of strained yogurt to each plate and a little freshly ground pepper.