Ingredients
1 young buffalo rump roast
1 about 5 1/2-6 lbs.
1/4 lb chilled fat salt pork
1 larding strips.
5 cup big game marinade
1/4 cup lard or margarine
1 tbsp flour
2 cup beef stock or strong bouilon
1 tbsp tomatoe paste
2 tbsp flour dissolved in:
3 tbsp cold marinade
Directions
Insert larding strips at 2" intervals all over the meat. Put in crock
or ceramic or glass bowl and pour marinade over. Let stgand, covered,
in a cool place for 1 or 2 days, turning meat every few hours so all
surfaces are permeated. Remove meat and reserve marinade. Wipe meat
dry with paper towels. Heat lard in large deep skillet or heavy pot
and brown meat all over. Sprinkle with the flour and add stock to
cover. Add 2 cups of the marinade and the tomato paste and cook,
covered, over medium heat for about 1 hour or until meat is tender.
Remove meat to heated platter and keep warm. Skim fat from pot and
strain juices into saucepan. Thicken with the flour-marinade if
necessary. Slice meat and pour some of gravy over it; serve remaining
gravy in a sauceboat. Serves 10-12.
Serve with: candied yams or sweet potatoes.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
Servings: 1 recipe
Pot Roast Of Buffalo Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to read the history of meal recipes way back into the distant past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these old records were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius describes how the early Romans used many spices, including a few that will be familiar to modern cooks such as bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy land, including parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe books, the majority of which still exist in private cookery archives. For the decades that followed, the powerful families of the West strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing popular recipes of the day. By the time we get to the 1900s, recipe books are greatly in demand as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Pot Roast Of Buffalo recipe.
