Sunday, February 19

Auch ein Rücken kann entzücken

... also a back can be exciting

OK, once nearly 60 million buffalo roamed the American plains, but the white hunters decimated the herd to about 300 at the end of the 19th century. Now the herd is back due to ranchers who raise them for their good meat: Low in calories, low in saturated fat and high in omega-3 fatty acids (good stuff).
Urban farmers' offer buffalo meat. Give it a try; you'll be helping out to bring back an American treasure - no kidding! So with the bird flu on the horizon, this might be a safe non-vegetarian alternative.

2 to 3 lb. BUFFALO ROAST cut into 1-inch cubes
1 lb. carrots and 3 small turnips cut into one inch dice
2 large potatoes and 4 small onions, diced
8-10 garlic gloves, minced
15 - ounce tomato sauce
1 table spoon of each: Dijon mustard, honey, Worcestershire sauce, balsamic vinegar
2 tsp. sea salt
1 tsp of each: ground pepper, dried basil, dried thyme, celery seed

preheat oven to 275 degree.
Sear buffalo cubes over high heat in a dutch oven or large stock pot.
Remove from heat and add all vegetables and combine with two cups of broth, water or wine - stir in the herbs.

Place cover on pan and leave in oven for 5 hours. No checking required - just take out and enjoy with wine, green salad and garlic baguettes!

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