My thanks to Wendelle and Nancy Deer with Horns for thier contributions.
"The buffalo has always been an important part of the Plains Indians. The meat was eaten, the skins used to make clothing and coverings for the tipis. Nothing was wasted. Even the tail was used, among other things, as a fly swatter."
"Deer has traditionally been important in many Native nations. As with the buffalo, the meat is eaten, the skins used for clothing, and the antlers used for tools. Venison has a distinctive flavor, and has 1/3 the calories of an equivalent serving of beef."
Wendell and Nancy Deer with Horns
"Buffalo"
TRADITIONAL LAKOTA BUFFALO STEW
buffalo stew meat, medium chunks
wild turnips
onions, sliced
In a large pot, put in buffalo meat, onions and turnips.
Add water.
Cover and boil until done.
Season as desired.
BUFFALO VEGETABLE STEW
2 lbs. buffalo meat
1/4 cup oil
2 large onions, chopped
2 cloves of minced garlic
2 cups sweet corn
8 cups water
1 tesp. salt
1 tesp. oragano
1/2 tesp. pepper
4 carrots, sliced
3 potatoes, cubbed
1 green pepper(optional)
Cut buffalo in cubes, brown in oil.
Put meat aside and saute garlic and onions in the buffalo oil.
Return the meat to pan, add water, corn, salt, pepper.
Cook for 2 hours, or until meat tender.
Add the vegetables and continue to cook until done, about 30 minutes.
BUFFALOAF
1 cup fine dry bread crumbs
1 tesp. salt
1/4 tesp. pepper
1/4 tesp nutmeg
1/2 tesp. mixed herbs of your choice
3 eggs
1 cup whole milk
2 lbs. ground buffalo
1 cup carrots, shredded
Finely chopped celery and onion to taste
1/2 cup hickory flavored catsup (may use regular instead)
Place crumbs, salt, pepper, nutmeg, herbs in bowl.
Add eggs and milk, mix well.
Let stand 5 minutes.
Slowly blend in chopped buffalo, carrots, celery, onion.
Spread evenly in 9x13-inch pan.
Spread catsup evenly on top.
Bake 325� F. for 1 hour or until done.
Let stand 5 minutes before cutting.
POUNDED ROAST BUFFALO
5 lbs. buffalo roast
2 lbs. shelled pecan halves
1/2 cup sugar
1 cup warm water
salt & pepper to taste
Preheat ove to 350� F.
Place the roast, lightly seasoned with salt and pepper, in a well-greased roasting pan.
Roast for 60 mintues until moderately well done.
Remove roast and allow to cool about 30 minutes.
Reserve drippings.
Lower the oven to 325� F.
Cut cooked and cooled roast into pieces.
Pound or run through hand-grinder with coarse blade.
Spread coarsely ground or pounded meat into another broad roasting pan.
Place the first roasting pan with the drippings back over a low heat and deglaze the pan juices with 1 cup of warm water, stirring and scraping all meat residue from the pan sides and bottom into the broth.
Simmer for about 10 minutes, stirring constantly.
Pour broth over the ground meat in the second roasting pan.
Sprinkle the meat mixture with the pecan halves.
Season overall with sugar, salt, and pepper.
Place the meat (second roasting pan) in the 325� F. oven.
Roast for 20 to 25 minutes.
Stir once to blend completely.
Serve hot.
CHARCOAL BROILED BUFFALO STEAKS
"This is very easy and makes a nice change from beef."
1 inch thick buffalo steaks, thawed
salt, pepper, other seasonings to taste
Broil the steaks on a grill or in a broiling rack about 3 inches from red coals as you would a beef steak.
Season with salt and pepper, add your favorite meat sauce.
"Venison"
SPICY VENISON SAUSAGE
3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley, chopped
1 tesp. marjoram
3/4 tesp. coriander
1 tesp. oregano
1 tesp. cayenne
1 tesp. black pepper
1/4 tesp. cumin
salt to taste
Grind venison with coarse blade.
Add parsley and onion, mix well.
Add remaining ingredients and blend well, regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2 1/4 inch by 5 inch sausage patties.
Broil or barbecue until brown, be sure meat is well done.
Serve with fry bread.
VENISON CHILI
3 lbs. ground venison
2 cans tomato sauce
6 cloves garlic
6 lg. onions
5 lg. green peppers
8 red peppers
4 or 5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 tesp. Tabasco sauce
2 Tbls. chili powder
1 Tbl. cumin
1 tesp. cayenne pepper
1 tesp. salt
Brown meat, onions, green peppers in large heavy skillet.
Add remaining ingredients except the beans.
Simmer about 1 hour.
Add beans with juice and simmer 20 minutes more.
DEER CASSEROLE
1 lb. ground deer meat
3 or 4 large raw potatoes, peeled and sliced
1-10 oz. can of vegetable beef soup
1-8 oz. can of cream of mushroom soup
1 small onion, diced
pepper and garlic salt to taste
Place sliced potatoes in bottom of casserole dish.
Break ground deer meat on potatoes.
Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325� F. for one hour or until potatoes are done.
GRILLED VENISON BURGERS
"As venison has little fat, you will need to add some extra fat to the meat. We recommend pork; deer fat is not tasty."
1 lb. ground venison
3 oz. pork fat back, ground
salt and pepper to taste
seasonings of choice to taste
Mix the venison, pork fat back, seasonings, salt and pepper.
Heat the barbecue grill and rush burgers with vegetable or olive oil, grill about 4 minutes or until meat is done.
Add your choice of condiments.
VENISON STUFFED PEPPERS
2 1/2 cups cooked ground deer meat
6 green peppers
6 mushrooms, sliced
2 scallions, sliced
1/4 cup bacon drippings
1 tesp. salt
1/4 tesp. pepper
Wash and core peppers.
Saute the rest of ingredients in bacon drippings.
Suff peppers with mixture and cook 45 minutes at 350�F.
VENISON & WILD RICE STEW
3 1/2 lbs. shoulder of venison, cut into 2" cubes
2 tesp. salt
pepper to taste
2 qts. water
2 lg. onions, peeled & quartered
1 1/2 cups wild rice, washed in cold water
Put venison, water, and onions in a large pot, simmer uncovered for 3 hours.
Add salt, pepper, wild rice.
Cover and simmer for 20 minutes.
Stir well.
Simmer uncovered for another 20 minutes, or until rice is tender and most of liquid is absorbed.
