Recipe for backcountry bourbon buffalo stew

Bourbon Buffalo Stew

Lightweight group meal made on a one burner stove with one pot

Course Main Course
Cuisine American, One Pot
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people


Stew Paste

  • 15 oz Bourbon
  • 20 oz Water
  • 5 packages Patagonia Provisions Buffalo Jerky
  • 2/3 cup Powdered Beef Stock (see recipe notes)
  • 1 tbsp BBQ Seasoning
  • 2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Thyme
  • 1/2 tsp Sea Salt
  • 1/2 cup Dehydrated Carrots
  • 1/2 cup Dehydrated Shitake Mushrooms
  • 1/2 cup Dehydrated Red Bell Peppers

Paste Additions (after serving)

  • 96 oz Hot Water
  • 8 cups Dehydrated Mashed Potatoes


Cooking Bourbon Buffalo Stew

  1. Turn burner to medium heat, pour in bourbon and bring to a low boil. Let boil for one minute to remove alcohol.

  2. Add buffalo jerky and dehydrated vegetables. Stir. The jerky flavors will infuse with the bourbon, creating a rich smoky flavor. Let sit for 3 minutes, stirring occasionally.

  3. Pour in 20 oz water, and add seasonings.  For easy trail cooking measure at home and combine beef stock, BBQ seasoning, onion powder, black pepper, garlic powder, thyme, sea salt into the same bag or container.  On the trail simply pour all seasonings from the bag into the pot. (By doing this you will bring only what you need to prepare this dish, and you won't have to worry about measuring).  Stir and let cook for 3 minutes.

  4. After 3 minutes the buffalo jerky should become slightly tender and the vegetables should be rehydrated.  If the vegetables are still dry, add 4 oz water and let cook for another 2 minutes.  The dish is ready when the vegetables are rehydrated.  The stew will have VERY strong flavors and an almost paste-like consistency

Serving Bourbon Buffalo Stew

  1. When stew "paste" is ready portion out to 8 individual serving containers.  Allow each person to add warm water and 1/2 cup mashed potatoes to their bowl/cup.  More water = soupier and less spice.  Less water = thicker and stronger flavors.  

Recipe Notes

Check nutrition label of powdered beef stock.  The best stocks for this dish are low in salt and preservatives.  If the only powdered stocks available are high in salt, omit sea salt from the recipe.

For a vegetarian version of this meal, substitute chicken stock with vegetable stock and use a tofu or vegan protein instead of the jerky.