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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.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009 10 min 1520 min 1530 min


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