I mentioned ragouts and truffles morella and reminded us that thoughts of home and familiar surroundings and food did cross the all of the travelers' minds. The buffalo so moist the turnip and berries so juicy that our mouths watered every time someone talked about or whenever we saw it.
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.
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