Cranberry Buffalo Stew
Source of Recipe
Texas Star
List of Ingredients
Serves 6 to 8
Ingredients:
2-3/4 to 3 pounds Buffalo meat, cut into 1-inch cubes
1/3 cup thinly sliced shallots
1 clove garlic, minced or pressed
8 ounces small mushrooms, cut into quarters
2 cups fresh or frozen (unthawed) cranberries
1 bay leaf
1/3 cup all-purpose flour
1 tablespoon pepper
1 teaspoon firmly packed brown sugar
1/2 teaspoon dried thyme
3/4 cup dry red wine
1/3 cup beef broth
1/4 cup Madeira or cream sherry
2 tablespoons tomato paste
2 tablespoons cornstarch blended with 2 tablespoons cold water
salt
chopped parsley
Recipe
In a 3-quart or larger electric slow cooker, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat buffalo cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, Madeira, and tomato paste; pour over buffalo mixture. Cover and cook at low setting until buffalo is very tender when pierced (8 to 9 hours) Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 to 3 times, until sauce is thickened (about 20 more minutes). Season to taste with salt; sprinkle with parsley.
Thanks to: Sunset Crockery Cook Book
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