| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Buffalo; (diced for stewing) |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Olive oil |
| 5 |
|
Clove garlic; (minced) |
| 1 |
|
Onion; (chopped) |
| 3 |
|
Bay leaves; (crushed) (up to 4) |
| 1/2 |
c |
Red wine |
| 1 |
tb |
Liquid smoke; (hickory or mesquite) |
|
|
Any liquid browning & seasoning agent to taste |
| 2 |
c |
Fresh mushrooms; (chopped) |
| 2 |
c |
Fresh bell peppers; (chopped) |
| 3 |
|
Carrots; (shredded). (up to 4) |
INSTRUCTIONS
Brown the meat in oil, salt & pepper. Remove from heat. Cook all veggies
except carrots in oil. Remove from heat. Combine ALL ingredients together
and cook slow , covered , and over low heat for about 15 min. It should
thicken. If you desire a thicker sauce, combine some water and cornstarch
and add until desired thickness. After it has reached desired thickness,
bake covered at 300 for about 2 1/2 hrs. or until meat is tender.
Posted to recipelu-digest Volume 01 Number 621 by molony <molony@scsn.net>
on Jan 28, 1998
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