Nov 24 2008
Does anyone have the reciepe for buffaloe stew from the Frugal Gourmet?
perky4418 asked:
I believe it called for red wine.
I believe it called for red wine.
4 Responses to “Does anyone have the reciepe for buffaloe stew from the Frugal Gourmet?”
Ingredients:
3 lbs. of buffalo, cut up for stew
Salt and freshly ground black pepper to taste
1/4 cup peanut oil for browning
3 cloves garlic, peeled and sliced
1 large yellow onion, peeled and chopped
2 bay leaves
1/2 cup dry red wine
1/4 cup catsup
Kitchen Bouquet to taste
1 cup mushrooms,sliced and sauteed
Directions:
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, add a bit of water and some water-flour mixture for thickening. If the color of the gravy is too light, add some Kitchen Bouquet to taste. Cover the meat and bake at 325 degrees for 1 1/2 hours, or until tender. Serve this with Bacon Corn Bread and Creamed Corn Timbales.They wouldn’t have timbales on the trail, but they are sure good with this stew.
Buffalo stew
3 lb Buffalo; cut up for stew
Salt & freshly ground black pepper to taste
¼ c Peanut oil for browning
3 Cloves garlic; sliced
1 lg Yellow onion; chopped
2 Bay leaves
½ c Dry red wine
¼ c Catsup
Kitchen Bouquet to taste
1 c Mushrooms; sliced and sauteed
SERVES 6-8 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 1-1/2 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 . Downloaded from Glen’s MM Recipe Archive,.
No, however, I do have the original recipe for Elephant Soup which I’d be honored to share with you. First, you’ll need a huge pot. Next, add (1) medium to large Elephant. Then, combine 800 lbs of potatoes, 650 lbs of carrots, 400 lbs of celery, 15 shovels of Black Pepper, 12 shovels of salt, 8,000 gals of water and oddly enough 15 to 25 medium sized rabbits. The rabbits however, are optional because SOME PEOPLE DONT LIKE HARE IN THEIR SOUP. Have a fun day. Larry
I gave it to you the first time you asked it LOL