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A Jackson Hole, Wyoming Tradition

We've been committed to the craft of raising high-quality, responsibly-raised buffalo and elk meat for over seventy years

SIMPLE BRAISED BUFFALO POT ROAST

(Serves 4)

From “A Taste of Wyoming Cookbook”, by Pamela Sinclair.

Try one of our combo packs for this recipe, they’re a great value and will give you a chance to try a variety of cuts of bison meat. Use ONE OF THE ROASTS FOR THIS!

2 tablespoons olive oil
3 pounds bison raost
1 onion, coarsely chopped
4 large carrots, peeled and chopped
2 stalks celery, diced
5 medium potatoes, quartered
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
1 cup stock
2 tablespoons flour
Salt and pepper to taste

Preheat the oven to 300 F. In a Dutch oven, heat the oil over medium-high 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.

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