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Pot Roast of Buffalo

 

17

Yield

10

servings

Prep

30

min

Cook

2

hrs

Ready

2

days

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 each buffalo rump roast
*
¼ pound pork
¼ cup lard
1 tablespoon all-purpose flour
2 cups beef stock
prefer veal stock if possible
1 tablespoon tomato 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 7971% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 102mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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