Buffalostew Recipes
BISON STEW
This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.
Provided by IMCookinNow
Categories Soups, Stews and Chili Recipes Stews
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 8.3 g, Cholesterol 95.6 mg, Fat 10.2 g, Fiber 1.5 g, Protein 35.7 g, SaturatedFat 1.9 g, Sodium 736.1 mg, Sugar 3.4 g
BUFFALO STEW
I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.
Provided by Hey Jude
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
- Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
- Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
- Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
- Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
- If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
- Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.
Nutrition Facts : Calories 438.9, Fat 8.4, SaturatedFat 1.5, Cholesterol 52.2, Sodium 318.3, Carbohydrate 64.3, Fiber 11.5, Sugar 17.5, Protein 33.5
BUFFALO STEW
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
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)
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
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
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