RED WINE BRAISED BUFFALO POT ROAST SERVED IN POTATO BONES
Provided by Food Network
Categories main-dish
Time 13h10m
Yield depends on amount of potatoes
Number Of Ingredients 32
Steps:
- For the pot roast: Preheat the oven to 350 degrees F.
- Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
- Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
- For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
- For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
- For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.
BEST FRIEND'S BISON POT ROAST
Steps:
- Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
- Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
- Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
- Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
- Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
- Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
- Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
- When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.
BRAISED BUFFALO (OR BEEF) POT ROAST
I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from "A Taste of Wyoming" cookbook, by Pamela Sinclair.
Provided by 2hot2handle
Categories One Dish Meal
Time 2h50m
Yield 1 roast, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
- Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
- Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
- Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.
BISON / BUFFALO POT ROAST
This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!
Provided by Nif_H
Categories Wild Game
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
- This recipe can be made using any "cut" of Bison Roast.
BISON POT ROAST WITH HOMINY
The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies and honored in prayers. According to numbers published by the United States Fish and Wildlife Service, there were 30 million to 60 million bison in North America in the 1500s. By the end of the 1800s, settlers had decimated the population. In the late 1990s, the number of bison in North America had grown again, to nearly 300,000 animals in public herds and on ranches. It's exciting we now have access to this vitally important meat. When it's slowly braised, the lean, mild bison becomes fork tender; hominy brings substance and a subtly sweet, nutty corn flavor. Serve this dish alone or pair it with roasted turnips and winter squash. Soaking the hominy overnight before adding it to the pot helps it cook faster, so the dried corn kernels are ready in the same amount of time as the bison. Leftovers are terrific served over corn cakes or folded into tortillas. A small branch of foraged white cedar adds a woodsy note, but juniper berries achieve a similar effect.
Provided by Sean Sherman
Categories meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
- Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
- Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
- Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.
BUFFALO POT ROAST
This is awesome. It's just something I threw together one night when I had a buffalo roast and didn't know what to do with it. I grabbed stuff out of the cupboard and just ran with it.
Provided by Amis227
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare your roast pan by sprinkling some pepper, garlic and salt in the bottom. Not a ton. Just a bit to help with the flavor.
- Quickly brown your roast on both sides in a bit of olive oil, salt and pepper. Set this pan aside to make your gravy later.
- Place your roast in the roast pan and cut small slits randomly along the top but try to keep them evenly spaced. Pour the broth over the roast.
- Combine the sauce ingredients and whisk until it's evenly incorporated. The syrup will make it slightly thicker and that's ok. You want it to cling along the top of your roast.
- Pour it over the roast, especially making sure to get some sauce in the slits. This will help the sauce penetrate and flavor the meat more.
- I did not marinate this, I didn't have time. But I'm sure it will taste even better with at least an hour marinating time. To do that, double the sauce recipe and combine it with the roast in a large ziploc bag. Be sure to turn the roast at least once half way through for an even marinade. Pour the sauce over the meat when you put it in the pan. There is no need to dispose of it as you would with a brine.
- Preheat the oven to 375. Cook the roast, covered for an hour.
- Add your veggies. Cook another hour or until the veggies are tender. Check the liquid occasionally to make sure it isn't getting too low. If it does, the veggies could burn or the roast could dry out. You don't need to drown the veggies. Just be sure there is enough liquid to cover them at least half way.
- If you want to be super lazy, just steam the veggies on the stove top. This doesn't take as much time but you definitely lose some flavor. Or you could steam them on the stove until they're almost done and add them to the roast to let them finish cooking.
- When it's done remove the roast and veggies to a serving platter and bowl. Cover to keep warm.
- Add 4-5 tbsp drippings to the first pan. Slowly add some flour to make a roux, stirring constantly. Make sure to loosen any browned bits, until it's smooth and thickened. Add the rest of the drippings and stir constantly until it's reached the desired consistency.
- If your gravy is too runny, add small amounts of corn starch, stirring constantly, until it's thickened to your liking. If it's already too thick, add a small amount of beef/veggie broth until it's thin enough.
- Pour your gravy into a pretty bowl and serve it with your roast & veggies.
- I served this with a salad, fresh crusty bread & butter, and berries & cream for dessert.
Nutrition Facts : Calories 682.5, Fat 42.5, SaturatedFat 16.9, Cholesterol 154.7, Sodium 905.5, Carbohydrate 27.3, Fiber 3.7, Sugar 7.9, Protein 46.7
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