Buffalo, Turnip, and Berry Ragout

While eating Buffalo, Turnip, and Berry Ragout it reminded me of being home so much i didn't want to just give up on our journey.

Prairie turnips are not available commercially. This recipe substitutes the common turnip.

1 pound buffalo stew meat, cut into 1 1/2-inch cubes
1/3 cup stone-ground cornmeal
1 to 1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 to 3 tablespoons vegetable oil or other fat

3 to 4 turnips, peeled and cut into eighths
1 medium onion, peeled and quartered
1/2 cup dried blueberries

Toss the buffalo cubes in a mixture of cornmeal, salt, and pepper. Heat 1 tablespoon of oil in a heavy 3-quart Dutch oven over medium-high heat. Add the buffalo and brown well on all sides, stirring often, for 5 to 7 minutes, adding additional oil if needed. Reduce the heat to medium if browning too fast. Stir in 2 cups of water, the turnips, onions, and blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1 to 1 1/2 hours, stirring and basting regularly. Serve immediately.

Makes 4 to 5 servings.