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Big Game Recipes: Buffalo: Buffalo Pot Roast
Ingredients
  • 1 Buffalo rump roast
  • 1/4 lb Chilled fat salt pork Larding strips.
  • 5 cups Big game marinade
  • 1/4 cup Lard or margarine
  • 1 tbsp Flour
  • 2 cups Beef stock or strong bouilon
  • 1 tbsp Tomato paste
  • 2 tbsp Flour dissolved in:
  • 3 tbsp Cold marinade

Directions
Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stand, 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.

? Servings.