Canadian Bison Pot Roast
- Rump of a young buffalo
- Marinade
- 2 spoonfuls flour
- Stock
- 1 spoonful tomato puree
- Sweet potatoes
- Maple syrup
Pare and lard a haunch (6 pounds) from the rump of a young buffalo. Put in a jar and pour a marinade over it; let stand with patience for 24 hours then wipe meat dry, and save marinade.
Brown the meat for 20 minutes over a fast fire; delicately sprinkle with 2 spoonfuls flour and moisten with stock to cover. Add the marinade and 1 spoonful tomato puree and cook until tender, about 1 hour. Skim off the fat; remove meat, slice it and arrange on deep platter. Strain the gravy and thicken if necessary; pour some of it over meat, and serve some on the side. Serve with sweet potatoes glazed in maple syrup.
Brown the meat for 20 minutes over a fast fire; delicately sprinkle with 2 spoonfuls flour and moisten with stock to cover. Add the marinade and 1 spoonful tomato puree and cook until tender, about 1 hour. Skim off the fat; remove meat, slice it and arrange on deep platter. Strain the gravy and thicken if necessary; pour some of it over meat, and serve some on the side. Serve with sweet potatoes glazed in maple syrup.
Submitted by Jun 8, 2009
10 min
1520 min
1530 min