Braised Buffalo Pot Roast

  Ingredients

  • 3-4 lb Buffalo or Bison Roast
  • ½ cup Peppercorn Marinade
  • 2 cups red wine
  • 1 1/2 cup of beef broth
  • 2 tablespoon butter
  • 1 large white onion
  • 4 carrots
  • 4 ribs celery

Directions

  1. Marinade the buffalo with only ¼ cup of the Peppercorn Marinade and marinade for 3 hours.
  2. Chop carrots into large chunks.
  3. Chop celery into large chunks.
  4. Put the marinated meat in a roasting pan or Dutch oven.
  5. Place Roast in oven uncovered for 1 hour at 350°F
  6. Add 2 cups of wine, only 1 cup of the beef broth, plus the onions, carrots & celery.
  7. Cover and roast for 3 hours until tender.
  8. Remove roast unto a serving platter.
  9. Strain the drippings into a sauce pan.
  10. Add rest of the Peppercorn Marinade (¼ cup) and the ½ cup of beef broth remaining.
  11. Reduce sauce for 5 minutes over high heat or until reduced by half.
  12. Turn down stove to low heat and add butter for 3 minutes.
  13. Slice roast and serve together with the sauce.

Serves up to 6.   Enjoy!