Recipe by Lausanne
This recipe comes from the cookbook "Family Favorites" from St. Jude Church in Radford, VA. It was submitted by Laraine Simpson.
Top Review by Leslulu
I have been the Hospitality Chairperson for 2 years in a row at a large school. I'm presently not doing it but I am forwarding your recipe on to the present Chairperson this year. With this recipe, she will be ensured that her job is done by the school's Fall Festival. Her only request will be to ask the members for a good Brown Gravy that goes well with Buffalo. Thank you for posting! I'll post how well it went.
Directions See How It's Made
- Cut 1 large buffalo into small bite-size pieces. This should take about 2 weeks. Add enough brown gravy to cover in a very large pan.
- Cook over kerosene fire for about 4 weeks at 450°F
- This will serve 3800 people. If more are expected, two rabbits may be added, but do this only if need be, as some people do not like to find hare in their stew.