Pot Roast Of Buffalo
Pot Roast Of Buffalo, a wild game recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Pot Roast Of Buffalo
Ingredients
- 1 Young buffalo rump roast
- About 5 1/2-6 lbs. 1/4 lb Chilled fat salt pork
- Larding strips. 5 c Big game marinade
- 1/4 c Lard or margarine
- 1 T Flour
- 2 c Beef stock or strong bouilon
- 1 T Tomatoe paste
- 2 T Flour dissolved in:
- 3 T Cold marinade
Method
- Insert larding strips at 2″ intervals all over the meat.
- Put in crock or ceramic or glass bowl and pour marinade over.
- Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated.
- Remove meat and reserve marinade.
- Wipe meat dry with paper towels.
- Heat lard in large deep skillet or heavy pot and brown meat all over.
- Sprinkle with the flour and add stock to cover.
- Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender.
- Remove meat to heated platter and keep warm.
- Skim fat from pot and strain juices into saucepan.
- Thicken with the flour-marinade if necessary.
- Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat.
- Serves 10-12.
- Serve with: candied yams or sweet potatoes.
More Wild Game recipes
- Broiled Swordfish Mirabeau
- Caribou Burgers
- Caribou Curry
- Caribou Picadillo
- Caribou Roast In Gin
- Don’s Venison Chili