I usually don't buy ground meat except lamb. While rummaging around the freezer this morning - (after being hit with a wave of needing-some-stick-to-my-ribs-winter-food) - I found this pound of ground Buffalo. I'd rather use stew meat, but this will work.
Buffalo (Bison) is one of THE best meats. High protein and very low fat since they're grass fed. Can you imagine buying feed for one of those big boys! The down side of grass-feeding is the meat is a little tough unless you cook it right. 'Right' usually means lots of time, low heat and good cooking liquid. Something a little acidic will break down the molecular structure faster and tenderizes the meat.1# ground Buffalo (Bison)
1 sm. piece of strong onion
2 14.5 oz cans of tomatoes
3 med carrots
1 med onion
3 stalks celery
5-6 baby reds or white fingerling potatoes
Brown the meat and finely-chopped strong onion, in a little butter. When the pan and meat are very brown, add a little liquid, water, beef bullion, beer or wine, to deglaze. Let the meat get very brown again and deglaze again. Repeat this process - stirring all the while - several times, to bring out the flavors in the meat. If done correctly you'll use less salt of bullion later. When browned the way you want it, add 2 cans of ttomatoes - plain, with green chiles, fire roasted, etc., and simmer 1-2 hours, then add the rest of the chunk-chopped vegetables. Simmer another 1-2 hours on low. Check flavor and add seasonings, steak sauce or some sun-dried tomato pesto to liven it up, if needed . .Lin
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