The Perpetual Feast

It’s Buffalo Week!  Oh boy!  I’ve already cooked, boxed, and frozen 14 (yes 14) boxes of buffalo pot roast with lots of onions and mushrooms.

It’s definitely time to stock up. The grocery only has buffalo every six weeks, and from now until the Super Bowl, there won’t be any buffalo at all. The butcher will be featuring turkey and other holiday fare. So I bought lot of roasts for winter cooking, and while I was flinging buffalo haunches into the cart, I tossed in a small package of buffalo stew meat.

I mentioned in the previous post that I had quite a bit of leftover spicy dipping sauce from the noodle rolls. Not wanting to waste it, I made a spicy buffalo stir fry.  This is more of an improvisation than a recipe.  Feel free to add veggies as you wish.

Spicy Buffalo Macaroni Stir Fry

1 lb buffalo, trimmed of all fat and cubed
1 medium onion, halved and sliced vertically
10 large mushrooms (white or cremini), sliced
¼ cup leftover spicy dipping sauce
about 1 cup hot water
4 ounces of macaroni
salt and pepper to taste

Spray a large wok or frying pan with cooking spray. Heat over medium high heat. Add buffalo and brown, stirring occasionally. Add ¼ cup of the water and stir, scraping up browned bits from the bottom of the pan (this makes a gravy.) Add remaining water, onions, and mushrooms. Add dipping sauce. Cover and cook until buffalo is tender, stirring occasionally. While the buffalo is cooking, cook macaroni. Add cooked macaroni to buffalo and stir. Adjust seasoning if necessary.  This makes 4 servings at about 6 grams of fat/serving.  I was really hungry and ate 2 servings.