Title: Pot Roast of Buffalo
Categories: Native, Game
Yield: 10 Servings
5 1/2 lb Young buffalo rump roast;
-up to 6 lb
1/4 lb Fat salt pork; chilled
Larding strips
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomato paste
2 tb Flour; dissolved in:
3 tb Cold marinade
Insert larding strips at 2" 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.
