Step one: Plan a buffalo-hunting trip deep into the plains country in the dead of winter.
Sub zero temperatures will aid in the transportation of all meats, only flatlanders permit others to process the game. After all the planning of the hunt why would you trust anyone other than a certified RBF member to handle the most important step, proper cutting of all choice cuts.
Bison Pot Roast – Serves 8 or Wade Rivers
8 – 10 lb Bison Roast.
3 T. olive oil
2 C water
2 T Season Salt
2 - 4 cloves crushed garlic (per taste)
3 T Possum pepper
3-5 chopped celery stalk
1-bag baby carrots
2-3 Large Vidalia onions
5 lbs potatoes
Preheat oven to 300 F. Add Olive oil and Bison roast and brown well on all sides. Add seasonings and cook for 2 hours. Remove from the oven and add potatoes and sliced onions. Cook for 2 hours. Add carrots and diced celery and cook until meat is tender and falls apart. Remove from oven and prepare for a meal fit for kings.
3 comments:
May God pardon our sins of gluttony.
Feed me or fight me!
You fellas left out the very best part of that there buffler.
Take your authentic Green River knife and slice up that raw buffler liver into pieces 1/2 inch thick. The fresher the better. Dip it in the raw bladder and enjoy. That's how we use to do it in the Wind River Country before all the trails got plowed under and fenced off.
If ya don't have a Green River knife a Seedskadee one will work just fine, I reckon.
You can thank me later.
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