Quench MagazinePot Roast Of Buffalo | Wild Game | Quench Magazine
Indulge in a tender Pot Roast of Buffalo, marinated for 1 or 2 days and slow-cooked to perfection. Serves 10-12. Perfect for special occasions.
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Cooking tools:
- Larding needle
- Crock
- Carving knife
- Cutting board
- Fine-mesh sieve
- Sauceboat
- Serving platter
- Skillet
- Pot
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Paper towel
- Ceramic bowl
- Mixing bowl
Ingredients
- 1 Young buffalo rump roast About 5 1/2-6 lbs.
- 1/4 lb Chilled fat salt pork Larding strips.
- 5 c Big game marinade
- 1/4 c Lard or margarine
- 1 T Flour
- 2 c Beef stock or strong bouilon
- 1 T Tomatoe paste
- 2 T Flour dissolved in: 3 T Cold marinade
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