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- 2 pounds buffalo stew meat
- 3 tablespoons chili powder, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups chopped onion
- 3 mild green chilis (Anaheim or poblano), seeded and cut to 1/2 in. pieces
- Cooking oil
- 2 chopped garlic cloves
- 1 cup tequila
- 15 ounce can hominy
- 2 cups diced tomatoes
- 2-3 cups turkey or chicken broth
- 1 cup orange juice
- 2 tablespoons lime juice
- 3 cups diced summer squash
- Ground pepper
- 8 lime wedges
- 1/2 cup cilantro
- 2 cups finely shredded cabbage
- 1 cup finely chopped red onion
- Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add buffalo and toss to coat.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
- Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chilies and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila, scrape up any browned bits, and simmer until much of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Add enough broth to cover all of the meat. Return to a simmer, reduce heat, cover and cook until the buffalo is easily pierced with a fork, 2-3 hours. You can also put the Dutch oven into an oven set to 300 degrees F.
- Stir in squash and cook until just tender, about 8 minutes. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
- Note: Hominy is white or yellow corn treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets near the beans or at Latin markets.
Parker’s Buffalo Stew
- 2 1/2 pounds buffalo stew meat
- 1 (750-ml bottle) good red wine
- 2 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Cooking oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally into chunks
- 1 pound celery, cut into bite sized chunks
- 1/2 pound white mushrooms, cut in half
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups chicken or turkey stock
- 1 large sprig fresh rosemary
- 1 can (15-25 ounces) chopped tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
- Preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. In batches, dredge the meat in the flour mixture and then shake off the excess. Heat 2 tablespoons of oil in a large pot and brown half the meat over medium heat for 5 to 7 minutes, turning to brown evenly. Place the stew meat in a large oven-proof Dutch oven and continue to brown the remaining meat, adding oil as necessary. (Buffalo is very lean, you may need more oil.) Add the bottle of wine and deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the turkey or chicken stock, rosemary, can of tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Return all meat back into the pot. Bring to a simmer, place the lid on and put into the oven for 45 minutes.
- After about 30 minutes of meat cooking time, heat another 2 tablespoons of oil in a large pan and add the onions, carrots, celery, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. After the meat has cooked for 45 minutes, pull the Dutch oven out of the oven and place all the vegetables in the Dutch oven over the stew meat. Stir everything together, and make sure that there is enough liquid to cover. Cover the pot and place it back into the oven to bake it for about 2 more hours, until the meat and vegetables are all tender, stirring once during cooking. During cooking, check to see if the stew is boiling rather than simmering, and if necessary lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
- 4 1/2 pounds buffalo stew meat
- 1 ounce butter, plus 2 ounces butter, for frying
- 1 ounce flour
- 4 tablespoons cooking oil, for frying
- 2 strips bacon, cut to pieces
- 1/2 turnip, diced
- 1 small bunch parsley, leaves finely chopped
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig oregano
- 1 teaspoon chopped garlic
- 2 red wine, burgundy most popular
- Salt and ground pepper
- Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the buffalo in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
- Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well combined. Add the buffalo back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Cover and simmer for 4 hours on a low heat.
- Garnish with a little chopped parsley and serve with bread.