Taos Pueblo Buffalo Stew from our November 2020 Tasting article "Feast Day." Photograph by Douglas Merriam.
Taos Pueblo Buffalo Stew
Serves approximately 22 people
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.
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.