| BBQ' Buffalo
Roast |
|
| 1 3-4 lb. buffalo roast |
1 md onion, chopped |
| 2 tsp. salt |
2 tsp. pepper |
| 1 cup Grill'n
Time Smoky BBQ Sauce |
| Preheat
oven to 225. Place roast in greased roaster. Mix remaining
ingredients and pour over roast. bake for 4 hours; remove
all fat and bone from meat. Pull meat apart and place back
into roaster. Add Grill'n Time, if necessary, to add moisture
to mixture. Bake another 1 1/2 hours and serve hot with buns. |
| |
|
| Medicine
Creek Barbecued Pot Roast |
| 1- 4lb. pot roast |
1/3 cup cider vinegar |
| 2 T. canola oil |
2 T. brown sugar |
| 1 1/2 cups sliced onions |
2 T. Worcestershire
sauce |
| 1 clove minced garlic |
1/2 cup water |
| 2 tsp. salt |
2 tsp chili powder |
| 1/2 tsp pepper |
8 oz tomato sauce |
| 1/4 cup chili sauce |
|
| Trim any
fat from meat. Heat oil in a large skillet; brown meat on
all sides. Add onion and garlic; cook until browned.
Mix in salt, pepper and tomato sauce. Cover and cook over
low heat (210°) for 1 1/2 hours. Stir in chili sauce,
vinegar, sugar, Worcestershire, water and chili powder. cover
and continue to cook 1 1/2 to 2 hours longer, or until tender.
Yield: 8 to10 servings |
| |
| South Dakota Barbequed Buffalo |
| 2 T. vinegar |
1 cup water |
| 2 T. brown sugar |
1 cup ketchup |
| 4 T. lemon juice |
3 T. Worcestershire
sauce |
| 1 T. chili powder |
|
| Combine all for Sauce |
|
| 1 3 to 4 lb. buffalo
roast |
1/2 cup diced celery |
| 1 chopped onion |
|
| Mix above
ingredients together. Place roast
in crock-pot. Top with onion and celery. Pour sauce
over roast. Cover and cook for 8 to 10 hours. Meat
should fall apart. Shred meat into sauce and serve. |
| |
|
| Perfect Bison Pot Roast |
|
| 1 tsp. seasoned salt |
3/4 cup water |
| 1/2 tsp. onion powder |
1 large. onion |
| 1/4 tsp. pepper |
1/4 cup chopped green
pepper |
| 1/8 tsp. garlic powder |
2 garlic cloves, minced |
| 3 to 4 lb buffalo
chuck roast |
2 bay leaves |
| 2 tsp. dried parsley
flakes |
1 T. olive oil |
| 1/4 tsp. thyme |
|
| Combine
the first 4 ingredients;
rub into roast. Brown roast in skillet in olive oil. Place
browned roast in a roasting pan. Add water, onion, green
pepper, and seasonings. Cover and bake at 325° for
2 1/2 hours. |
| |
|
| Buffalo
Ham |
| 6lb buffalo roast |
1/2 cup Morton's Tender
Quick salt |
| 1/2 gal water |
1/4 cup rock salt |
| 4 T. liquid smoke |
|
| Soak buffalo
roast in water solution for 12 hours (use glass or plastic container)
Make sure roast in covered with
brine. Drain the brine off and bake in 200° oven
for 6 to 10 hours. Crock pot also works good. |
| |
|
| Wild Rice and Herb-Stuffed Hump Roast |
| 8 to 10 hump roast |
1 cup chopped parsley |
| 8 T. butter or olive oil |
3 tsp. poultry seasoning |
| 2 large onions, chopped |
2 tsp. salt |
| 3 cloves minced garlic |
Black Pepper to taste |
| 2 cups chopped mushrooms |
4 cups water or bouillon |
| 1 cup dry red wine |
1 cup coarsely chopped pistachios |
Soak wild
rice overnight. Stand roast up and
slice lengthwise so you can stuff. In a large skillet, heat
butter or olive oil. Add onion and garlic; cook until lightly
browned. Add mushrooms and cook 3 minutes. Add nuts,
parsley, drained wild rice, poultry seasoning, salt and pepper;
mix. Stuff mixture into sliced hump roast (extra stuffing
mixture can be baked in a greased casserole dish, covered,
and in a water bath for 1 hour). tie with string at 2 inch
intervals. Brown meat on both side in olive oil in Dutch
over; add water or bouillon, and wine.
Cover and bake in preheated 275° over
for 6 hours. To serve, cut into 1-inch slices and place on
bed of wild rice stuffing; drizzle with pan drippings. Top
meat with mushroom butter. |
| |
|
| |
|
