Game & Fish Dish
BUFFALO STEW
•
2 lbs. Buffalo cut into 1 inch cubes
2 lbs. Buffalo cut into 1 inch cubes •4 cups boiling water
4 cups boiling water •1 tablespoon lemon juice
1 tablespoon lemon juice •1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce •1 clove garlic
1 clove garlic •1 large onion, sliced
1 large onion, sliced •2 bay leaves
2 bay leaves •1 tablespoon salt
1 tablespoon salt •1 teaspoon sugar
1 teaspoon sugar •½ teaspoon pepper
½ teaspoon pepper •½ teaspoon paprika
½ teaspoon paprika •Dash allspice
Dash allspice•5 carrots, sliced
5 carrots, sliced •3 potatoes, cut in large cubes
3 potatoes, cut in large cubes Sauté the Buffalo on all sides in 4 tablespoons fat until brown. Add water and next ten ingredients. Cover and simmer for 2 to 3 hours. Stir occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots, onion and potatoes. Cover and continue to cook for 30 minutes or until vegetables are tender. Thicken the liquid for gravy.
