I bought a couple of pounds of buffalo stew meat the other day--my husband loves beef but has been told to stay away b/c of cholesterol. The idea of a warm, rich stew is really appealing to me, but I've never cooked buffalo before and I know it's entirely different from beef. The vendor at the farmer's market gave me a sheet explaining it, which basically says because it's so lean, to cook for less time at lower heat. He also told me not to brown it first because it will pretty much cook through in the process. Will it be ok in a long-simmering stew? Anybody have any experience or recipes to share? Thanks.