Commonly referred to as buffalo, the species native to North America are technically American bison. The large animal was an important food source for many Native Americans who commonly ate it as a stew with wild turnips and carrots. This recipe is true to that tradition and is an easy one-pot meal. Today regulated hunting of wild bison is permitted in many states such as Texas, Wyoming, Montana, and Utah. They also are raised for meat on privately-owned ranches. Bison is lower in saturated fats than beef and considered richer in flavor. The lean meat is best cooked on low heat slowly to ensure tenderness.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs buffalo meat, cut into bite-size chunks
- 3 green onions, chopped
- 1 Tbsp fresh sage leaves, chopped
- 1 yellow onion, chopped
- 4 large carrots, peeled and chopped
- 3 medium potatoes (or 2 medium sweet potatoes), peeled and chopped into 1-inch chunks
- 1 cup corn kernels (fresh or frozen)
- 1½ cups beef broth
Directions
- Preheat oven to 300°F.
- Combine meat, green onions, sage, yellow onion, carrots, potatoes, corn, and broth in a large oven-safe pot with a lid like a Dutch oven.
- Cover pot, place it in the oven, and cook for 30 minutes.
- Stir contents and reduce heat to 250°F.
- Cook, covered, for 2 hours or until meat is tender when pierced with fork.
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