2 lb. Buffalo Stew Meat
2 cloves of garlic, finely chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup unsifted flour OR 1/4 cup cornstarch
3/4 cup red cooking wine and 2 cups of water OR
1/2 cup red wine vinegar and 2 1/2 cups water
cooked noodles, rice, or whole wheat*
2 cups finely chopped onion
2 bay leaves
1 can (6 oz.) tomato paste

Directions

Place buffalo meat, onion, garlic, and bay leaves in shallow baking pan; sprinkle salt and pepper. Bake uncovered in a hot oven (425 deg. F) for 10 minutes, reduce heat to slow (300 deg. F), and continue baking for about 30 minutes longer until juices are released from meat.

Make sauce of flour or cornstarch, red cooking wine, water, and tomato paste. Cook until smooth. Pour over meat, cover, and bake in slow oven (300 deg. F) for about 1 to 1 1/2 hours or until meat is very tender but not dry.

Serve hot over noodles, rice, or whole wheat. Makes six servings.

You can also cook in a crockpot for 8-10 hours on low or 4-6 hours on high. Mix all ingredients and place in the crockpot.

* Try substituting potatoes and carrots.

1 can (14 1/2 oz.) diced tomatoes, undrained (I suggest Del Monte Zesty Tomato)
1 cup water
3 T. quick-cooking tapioca
2 t. sugar
1 1/2 t. salt
1/2 t. pepper
2 lbs. Bison Stew Meat
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed

Directions

In a large bowl, combine the first six ingredients. Add remaining ingredients, mix well, and pour into a greased 13 x 9 inch pan or 3-qt baking dish. Cover and bake at 325 degrees for 3 hours, or until meat and vegetables are tender. Serve in bowls. Makes 6-8 servings.