Pot Roast of Buffalo

Pot Roast of Buffalo Ingredients

1 Young buffalo rump roast	1 tb Flour
About 5 1/2-6 lbs.	2 c Beef stock or strong bouilon
1/4 lb Chilled fat salt pork	1 tb Tomatoe paste
Larding strips.	2 tb Flour dissolved in:
5 c Big game marinade	3 tb Cold marinade
1/4 c Lard or margarine

Instructions for Pot Roast of Buffalo

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. Source: "COOKING WILD GAME", by Zack Hanle, 1974 Posted to MM-Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May 28, 1997

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Red-Cooked Pot Roast (Shanghai Pot Roast)

Poorboy Pot Roast (Clay Pot)

Pot Roast/crock-Pot

English Cut Pot Roast in Clay Pot

Old Fashioned Pot Roast In A Crock Pot

Ingredient Insight - look inside this recipe