Buffalo And Vegetable Stew Recipes

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

BISON STEW

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.

BUFFALO STEW

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.

BUFFALO STEW

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'.