The directions for this traditional stew are somewhat free-form. “Depending on the abundance of the harvest,” says Patricia Michaels, “it might include wild celery, wild rice, and other vegetables, including our own corn and squash.” (Michaels’s brother-in-law provides dried wild turnips from North Dakota.) Feel free to improvise with your own favorite vegetables in the amounts you choose.
Serves approximately 22 people
7 pounds buffalo meat
1 pound wild rice
Vegetables (Michaels suggests corn, wild celery, and turnips; sweet potato or butternut squash, celery, and onions are also a nice combination)
Salt and herbs (oregano, marjoram, and basil are always nice), to taste
Cut buffalo meat into good-size cubes, not too huge but not too small.
Place in a large pot and cover with cold water. Add 2 tablespoons salt, or to taste.
Bring to a rolling boil and cook for 30 minutes and then reduce the heat to low. Simmer for 1 hour.
Add wild rice and continue simmering for another 3 hours or until the meat is tender.
During the cooking, add vegetables depending on the harvest and what is available.
Add salt and herbs to taste.