This recipe comes from a cook book of recipes compiled by the American Buffalo Association. My thanks to Alyce Knoth who was responsible for this marvelous cook book and her permission to share this recipe.
3-4 lb. buffalo stew meat
1-2 tsp. salt
1/2-1 tsp. pepper
1 cup sliced onions
1 cup sliced carrots
1 large stalk celery with leaves
4 whole cloves
4 crushed peppercorns
2 bay leaves, crumbled
2 cups vinegar
1/4 cup butter
12 small gingersnaps, crushed
1 Tbsp. sugar
2 Tbsp. flour mixed with 1/4 cup water
Season meat with salt and pepper.
Place in crock, ceramic or glass bowl and add vegetables, seasonings and vinegar. Cover and refrigerate for 3 days, turning several times a day in the marinade.
Drain; reserve marinade. Blot meat dry with paper towels or clean cloth. Melt butter in deep pan, Dutch oven or electric fry pan and brown meat on all sides.
Add marinade and bring to a boil. Cover and simmer 2-3 hours or until meat is tender. Transfer meat to heated platter and keep warm. Bring pan juices to boil; add gingersnaps and sugar. Stir over medium heat until thickened. If necessary add flour and water mixture to get desired thickness.
Pour sauce over meat. Serve with boiled potatoes and steamed red cabbage
-Georgia
BUFFALO SAUERBRATEN