Pot Roast of Buffalo
Submitted by dmj0689
Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.
YIELD
10 servingsPREP
30 minCOOK
2 hrsREADY
2 daysBuffalo, or bison, makes a magnificent pot roast, but its great virtue, leanness, is also its challenge. With so little marbling, it can dry out fast, which is why this old-school wild game recipe leans on two classic fixes.
First, larding: strips of pork fat are threaded right into the meat at intervals, so the roast bastes itself from the inside as it cooks. Second, a long marinade, a day or two with frequent turning, which both seasons the dense meat and tenderizes it before it ever hits the heat.
From there it’s pure pot-roast technique. Pat the meat dry, brown it hard in lard, dust with flour, then braise it covered in stock, the reserved marinade, and tomato paste until fork-tender.
Skim the fat, strain the juices, and thicken them into a glossy gravy. Keep an eye on it, since lean game reaches tender and then dries out faster than a fatty beef roast would.
Chef Tips
- Lard the lean roast with pork fat so it stays moist. This is the key to bison not drying out.
- Marinate a full day or two, turning often, to tenderize and flavor the dense meat.
- Pat the meat completely dry before browning so it sears instead of steaming.
- Watch the braise. Lean game goes from tender to dry faster than beef, so check for doneness early.
Variations
- Add carrots, potatoes, and onions to the pot to make it a one-dish meal.
- Use beef chuck or venison if buffalo is hard to source.
- Stir a splash of red wine into the braising liquid for deeper flavor.
Ingredients
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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