Buffalo Redeye Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 pounds buffalo meat, cut into cubes
  • Salt and black pepper
  • Flour, for dredging
  • 2 tablespoons canola oil
  • 2 medium onions, diced small
  • 1 medium garlic clove, minced
  • 1 tablespoon tomato paste
  • 2 cups Kentucky bourbon
  • ½ cup strong black coffee
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • Salt and black pepper, to taste
  • 6 small potatoes, peeled and quartered
Instructions
  1. Season the meat with salt and pepper and dredge in flour. Heat the oil in a Dutch oven and brown the meat on all sides.
  2. Add the onions and garlic and cook until the onions are soft. Stir in the tomato paste and cook 1 minute. Add the bourbon and coffee, stir to combine, and add the rosemary, thyme, salt, pepper, and potatoes. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, or until the meat is tender.
Notes
For a pretty presentation, cut the tops off small pumpkins, hollow out the insides, and fill with stew. Replace the tops for serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/01/one-year-anniversary-of-tasting-colorado/