slow cooker buffalo vegetable stew
North American bison provided nourishment for the Native American population for centuries, until the late 1800s when the herds became nearly extinct. Today, thanks to careful breeding programs and cooperation between government and ranchers, the bison has made a strong comeback and its meat is now appearing on dinner tables. Unlike cattle, bison aren’t subjected to antibiotics in their feed or growth hormones. The result? More flavor and richness, not to mention a multitude of health benefits (such as high levels of CLA, a fatty acid that may favorably affect body composition).
Although it’s similar to beef, buffalo must be handled and cooked differently. Since it’s very low in fat, be careful not to overcook it or let the meat dry out; it’s better to cook buffalo “low and slow.” Cook the meat to the same doneness you prefer in beef; however, I recommend medium to avoid overcooking.
Prepare It: Spray a skillet with nonstick cooking spray. Brown buffalo meat in the skillet over medium-high heat until cooked through. Place in a slow cooker along with all other ingredients. Turn cooker on high and simmer for 6-8 hours.
Makes six servings
1 lb. ground buffalo meat
1 onion, chopped 2 cloves garlic, minced
2 stalks celery, chopped
1 large carrot, chopped
3 tomatoes, chopped (or 1 can stewed tomatoes)
2 bay leaves
1 Tbsp. paprika
1 tsp. black pepper
1 cup red wine
1 (14-oz.) can low-sodium beef broth Nonstick cooking spray
Nutrition facts (per serving): 247 calories, 17 g protein, 14 g carbohydrate, 13 g fat, 2 g fiber-