MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Pot Roast of Buffalo
  Categories: Native, Game
       Yield: 1 Recipe
 
       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
 
   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
 
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