Buffalo Stew

Although Stew is not particularly gourmet, I’m presenting it here as another example of the versatility of Buffalo (Bison). This is an old family recipe adapted for buffalo.

INGREDIENTS:

1 lb bison stew meat cut
4 carrots
4 medium potatoes
2 medium shallots
2 tbsp flour
2 Tbsp extra virgin olive oil
1 Tbsp Butter
2-1/3 cups stock (chicken, vegetable, or bison)
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley

PREPARATION:

Clean the meat of any grizzle or fat and cut into 1 to 1 1/2 inch pieces. Place the flour in a dish and coat the bison with it. Peel and finely slice the shallots. Wash and peel the carrots and potatoes then dice them. Wash the parsley shaking off the water and finely chop.

COOKING:

Set a 6 quart Dutch oven over a medium high heat. When warm to the touch add 2 tbsp olive oil and continue heating and add the butter. Once hot add the stew meat. Allow meat chunks to sear for 2 to 3 minutes on each side before turning. Watch carefully, adjust heat down if necessary. It should take 10 to 12 minutes. Add the shallots over medium heat, sauté shallots stirring to combine.

Add the stock, pepper, and parsley. Increase heat and stir until pot comes to a near boil, giving everything a quick stir. Cover and reduce heat to just a simmer and Cook for about 2 hours, or until meat is fork tender. Add more pepper if needed. Add the potatoes and carrots and simmer for another hour.

Thin the gravy with some warm water or additional stock if necessary.

Corn bread or Seed Cake* is a good go with.

* Recipe in the future, It's from the Medieval Times