Buffalo Stew Food

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BUFFALO STEW



Buffalo Stew image

Buffalo Stew for the slow cooker. Free Range Buffalo is lower in fat and cholesterol than even chicken breast. The general rule for cooking buffalo is "Lower, Slower"; lower temperatures for longer time than beef.

Provided by Souzette

Categories     Stew

Time 6h20m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 1/2 lbs buffalo, cut into small pieces (like stew meat)
2 tablespoons whole wheat flour
3 sweet potatoes, with skin
2 cups baby carrots
2 medium onions
8 ounces mushrooms
1 (14 1/2 ounce) can diced tomatoes with juice
4 bay leaves
oregano
fresh ground pepper
2 cups vegetable broth

Steps:

  • Dredge Buffalo in Flour, set aside.
  • Slice Sweet Potatoes, place in bottom of the slow cooker.
  • Cut onions into large pieces and layer over potatoes.
  • Clean Mushrooms thoroughly, cut in half, and layer over onions.
  • Layer Baby Carrots over mushrooms.
  • Layer floured Buffalo over carrots.
  • Pour Diced Tomatoes and liquid evenly over Buffalo.
  • Season with Bay Leaf, Oregano, and Pepper.
  • Pour Vegetable Broth evenly over all.
  • Cook on low for 6-8 hours, stirring towards end.

Nutrition Facts : Calories 389.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 110.7, Sodium 411.3, Carbohydrate 41.6, Fiber 7.3, Sugar 14.2, Protein 45.2

BUFFALO STEW (TANKA-ME-A-LO)



Buffalo Stew (Tanka-Me-A-Lo) image

This is Native Americans "beef stew" if you wanna called it that, It's very delicious and I think you would like it too, but finding buffalo meat might be a problem.

Provided by Chef Otaktay

Categories     Stew

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 stalks celery, cut 1 inch long
1 (12 ounce) can stewed tomatoes
2 lbs buffalo stew meat, cut into 1-inch cubes
4 quarts water
2 lbs red potatoes (not russets) or 2 lbs white potatoes (not russets)
1 cup barley

Steps:

  • Brown the buffalo cubes on high heat until seared about 3 minutes.
  • Add 4 quarts of water, potatoes and boil until veggies are tender.
  • Add stewed tomatoes and celery and barley cook an additional 5 minutes.
  • Remove from fire and place into baking dish.
  • Bake at 425°F for 30 minutes.
  • Remove from oven and enjoy.
  • Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

Nutrition Facts : Calories 348.8, Fat 1.6, SaturatedFat 0.3, Sodium 293.7, Carbohydrate 76.2, Fiber 13.1, Sugar 6.9, Protein 11

BISON STEW



Bison Stew image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1/4 cup canola oil
2 pounds bison meat, cut into 1-inch cubes
1 cup diced white onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
4 tablespoons all-purpose flour
1/2 cup tomato paste
4 cups low-sodium beef broth
4 cups red wine
1 (14.5-ounce) can chopped tomatoes
Salt and freshly ground black pepper
4 tablespoons chopped parsley leaves
2 teaspoons chopped thyme leaves
1/4 cup unsalted butter

Steps:

  • Cooked wild rice or couscous, for serving
  • Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
  • In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.
  • To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.

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