Buffalo Stew With Shitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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When cooked right, nothing comes close to the taste of wild game meat. Not only is it 50-70% leaner than conventional meat, but the animals are free-ranged and eat grass and grains instead of hormones, steroids and other animal parts. Read more . I buy my buffalo, venison, ostrich and wild boar meat . They do a great job and the meat is always delicious. Ingredients:
1 lb. buffalo stewing meat, cubed (you can substitute beef, venison or ostrich) |
12 new potatoes, cut into quarters |
1/2 cup chopped onions |
8-oz. package baby carrots |
4-oz. package fresh shitake mushrooms, sliced, or 2 cups regular white mushrooms, sliced |
16-oz can whole or diced tomatoes |
141/2-oz can beef broth |
1/2 cup flour |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon dried marjoram leaves |
1/4 teaspoon pepper, or more to taste |
1/2 cup red wine |
Directions:
1. Combine all ingredients except meat in slow cooker. Add meat. Cook on low 8-9 hours. Stir well before serving. (I started out on high for about an hour, then reduced the temp to low for another 6 hours or so).
2. Because it cooks so low and slow, the otherwise tougher wild game meat melts in your mouth by the time it’s done. I have made this dish with buffalo, venison, ostrich and beef and sometimes combinations of them. It's always delicious.
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