Buffalo Stew

Living in Deadwood SD, eating buffalo just seems like the natural thing to do.  Many  area ranchers raise buffalo and Custer State Park maintains a large heard.  Buffalo is very lean and if not cooked properly can be tough and chewy.  No worries with this recipe, the pressure cooker does an amazing job of cooking the meat to perfection.   The could be a perfect addition to any hunter gatherer’s diet.

This is basically my beef stew recipe with buffalo in place of the beef.

Buffalo Stew ingredients

Preparation

Put about a cup of broth (chicken, beef or vegetable)into the pressure cooker (add another cup if you are not going to use canned tomatoes). To the broth add 1 tablespoon of worcestershire sauce, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dry mustard and a pinch of allspice. Stir well.

Add the Buffalo cut up in the large chunks. I used a shoulder roast and cut it up with my kitchen shears. One package of mushrooms cut into quarters, I prefer the baby bella mushrooms (they stay firm after cooking). Two sweet potatoes peeled and cut up (these will fall apart after cooking and become part of the stew). Two parsnips peeled and cut in to large pieces. One medium onion diced. One heaping tablespoon diced garlic. Four carrots peeled and cut. Then pour a 28 ounce can of diced tomatoes on top.

Lock the lid and bring up to high pressure. Once high pressure is reached, set the timer for 16 minutes and reduce heat to the lowest setting while still maintaining high pressure. After 16 minutes of cooking turn off the heat and let the pressure release naturally. If pot hasn’t released after 15 minutes, it is ok to use the cold water method to release the pressure.

My kids love buffalo stew

Enjoy

This stew is always a hit in our house.  My brother and sister enjoy it so much they’ve decided to get a pressure cooker of their own.

I Eat Mostly Meat – Recipes for a Paleo Diet