Cooking Time 1.5 Hours
Ingredients
1 pound ground buffalo (bison)
2 Merquez sausage (spicy lamb) or 4 ounces, casing removed
Salt and pepper
1 t. Ground Rosemary
1 t. Ancho Chile powder
2 -3 carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic
1 cup red wine or beer
1 can whole tomatoes, 28 oz
1 can tomato paste, 6 oz
2 cups of chicken broth
Cooking Instructions
In large heavy pot or Dutch oven over medium high heat, put a little olive oil in a pan and add ground buffalo. Using a wooden spoon break up the meat and sprinkle with sea salt, freshly ground pepper, rosemary, and chile powder. Cook for about 7 minutes. In a separate small skillet, add Merquez sausage and with a wooden spoon break up and cook thoroughly, about 6-8 minutes. Turn out onto paper towels to soak up oil. To the ground buffalo in the big pot, add carrot, celery, onion and garlic. Cook until meat is thoroughly browned, another 8 minutes. Add cooked Merquez sausage to ground buffalo mixture. Add wine or beer and stir. Add tomatoes, tomato paste, chicken stock and bring to a boil then simmer for 1 hour. Serve over polenta or pasta. Keeps for 3 days in the refrigerator.
Ingredients
Browning ground buffalo meat
Add in onions, carrots, and celery to buffalo in pot
Add in whole tomatoes, tomato paste and chicken stock and bring to a boil
mmmmm :)
Reporting from 18 Rabbits, Alison (Founder and CEO)
