Servings

4

Author Notes

Lewis's mention of ragouts and truffles morella reminds us that thoughts of home and familiar surroundings and food did cross the travelers' minds. Or Lewis may have wished to return with something new for President Jefferson and other epicures.

Ingredients

1 pound buffalo stew meat, cut into 1 1/2 inch cubes
1/3 cup stone-ground cornmeal
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 to 3 tablespoons vegetable oil or other fat
3 to 4 turnips, peeled and cut into eighths
1 medium onion, peeled and quartered
1 cup fresh or 1/2 cup dried blueberries

Instructions

Toss the buffalo cubes in a mixture of the cornmeal, salt, and pepper. Heat 1 tablespoon of the oil in a heavy 3-quart Dutch oven over medium-high heat. Add the buffalo and brown on all sides, stirring often, for 5 to 7 minutes, adding additional oil if needed. Reduce the heat to medium if the meat browns too fast. Stir in 22 cups of water, the turnips, onions, and blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1 to 1 1/2 hours, stirring and basting regularly. Serve immediately.