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TYGH VALLEY TATONKA




Source of Recipe


Bison Central


List of Ingredients




1 poblano chile
2 tomatoes
1 medium white onion
2 ounces neutral oil
2 lbs. trimmed and cubed buffalo meat from the shoulder or leg
1 quart stock made from buffalo bones or substitute low sodium beef stock
all purpose flour for dredging
salt and pepper
2 ounces tomato puree
2 garlic cloves, minced
2 carrots, cut into 8 pieces
8 ounces wild or domestic mushrooms, wiped and sliced to ½" thickness




Recipe



Place the chile, halved tomatoes, and quartered onion directly on a hot grill. Allow them to blacken slightly and blister the skin of the tomatoes and chiles while merely letting the onion soften and benefit by its own smoke. Place the chiles in a plastic or paper bag to steam for a few minutes. Peel the tomato skin away from the flesh, gently squeeze to remove the seeds and juice. Peel the pepper and remove the seeds and stem. Cut the chile into strips.

In a heavy pan large enough to hold the remaining ingredients, add the oil over a medium high flame. Season the meat with salt and pepper, dredge in the flour, and lightly brown the pieces in the pan. Add the tomato puree, garlic, carrots, and mushrooms. Cook, stirring often without browning, for about five minutes. Add the stock and bring to a boil. Turn the heat down to a gentle simmer, cover and cook in a medium hot oven until the meat is fork tender. Add the grilled vegetables and place the pan back into the oven for five minutes. Use your favorite corn dumpling recipe for a nice accompaniment. Serves 4-6