Pot Roast of Buffalo

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Time to Prepare this Recipe 2 days Prep: 30 minutes Cook: 2 hours
Calories Per Serving and Nutrition Information 79 calories per serving view nutrition facts
# of servings this recipe makes 10 servings suggest servings
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Ingredients

1 each buffalo rump roast
1/4 pound pork
1/4 cup lard
1 tablespoon flour, all-purpose
2 cups beef stock prefer veal stock if possible
1 tablespoon tomatoe paste

Directions

Insert larding strips at 2 inch 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; serve remaining gravy in a sauceboat.

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Nutrition Facts

Serving Size 65g
Amount per Serving
Calories 79 71% of calories from fat
% Daily Value*
Total Fat 6.0g10%
 Saturated Fat 2.0g12%
 Trans Fat 0.0g
Cholesterol 15mg5%
Sodium 102mg4%
Total Carbohydrate 1.0g0%
 Dietary Fiber 0.0g0%
 Sugars 0.0g
Protein 4.0g9%
Vitamin A 0%  Vitamin C 0%
Calcium 1%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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