Yield: 6 Servings
|3 pounds||Buffalo; cut up for stew|
|Salt & freshly ground black pepper to taste|
|¼ cup||Peanut oil for browning|
|3||Cloves garlic; sliced|
|1 large||Yellow onion; chopped|
|½ cup||Dry red wine|
|Kitchen Bouquet to taste|
|1 cup||Mushrooms; sliced and sauteed|
It was necessary for the emigrants to supplement their diet with whatever could be found along the trail. When buffalo meat was available, it was eaten boiled, fried, roasted, and dried. It proved to be a lifesaver in desperate times, and it was quite good besides.
The great move to the frontier practically wiped out the buffalo.
However, the animals have been saved from extinction and are now being farm-raised for food. Isn't that an interesting turn of events? The following stew recipe is quite delicious. It was given to me by Lorraine Czimer, of Czimer's Meat outside Chicago. They carry buffalo and a terrific assortment of other specialty meats, including bear. If you can track down a buffalo, you will like this dish. It is a bit more elaborate than would have been possible on the trail. The meat tastes a bit sweet and it is very good.
Lightly salt and pepper the meat. Heat a large Dutch oven and add the oil. In two different batches, brown the meat on all sides. Add the remaining ingredients to the pan and stir well. Cook slowly, covered, over low heat.
A good gravy should form in this dish. If you wish more gravy, Lorraine suggests you add a bit of water and some water-flour mixture for thickening. If the color ofthe gravy is too light, add some Kitchen Bouquet to taste.
Cover the meat and bake at 325ø for 1-½ hours, or until tender.
Serve this with Bacon Corn Bread and Creamed Cornmeal Timbales (see recipes). They wouldn't have had timbales on the trail, but they sure are good with this stew.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .