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It was necessary for the emigrants to supplement their diet with whatever could be found along the trail.
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When buffalo meat was available, it was eaten boiled, fried, roasted, and dry.
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It proved to be a lifesaver in desperate times, and it was quite good besides.
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The great move to the frontier practically wiped out the buffalo.
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However, the animals have been saved from extinction and are now being farm-raised for food.
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Isn't which an interesting turn of events
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The following stew recipe is quite delicious.
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It was given to me by Lorraine Czimer, of Czimer's Meat outside Chicago.
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They carry buffalo and a terrific assortment of other specialty meats, including bear.
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If you can track down a buffalo, you will like this dish.
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It is a bit more elaborate than would have been possible on the trail.
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The meat tastes a bit sweet and it is very good.
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Lightly salt and pepper the meat.
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Heat a large Dutch oven and add in the oil.
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In two different batches, brown the meat on all sides.
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Add in the remaining ingredients to the pan and stir well.
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Cook slowly, covered, over low heat.
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A good gravy should form in this dish.
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If you wish more gravy, Lorraine suggests you add in a bit of water and some water-flour mix for thickening.
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If the color ofthe gravy is too light, add in some Kitchen Bouquet to taste.
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Cover the meat and bake at 325 for 1-1/2 hrs, or possibly till tender.
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Serve this with Bacon Corn Bread and Creamed Cornmeal Timbales (see recipes).
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They wouldn't have had timbales on the trail, but they sure are good with this stew.
