Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

ROAST CRABAPPLE BISON




Source of Recipe


Master Chef Don Easley


List of Ingredients




5-6 lbs Buffalo roast, boneless
1/2 tsp salt
1 tsp pepper
1 garlic clove, crushed
Marinade:
1/2 cup orange juice
2 Tbl lemon juice
1/2 tsp all spice
Glaze:
2 Tbl melted butter
2 Tbl orange juice
1/4 cup crabapple jelly


Recipe



Season roast with salt, pepper and garlic.
Tie roast with cooking twine and place in covered baking dish.
Roast in preheated oven at 275 degrees for 1 to 1 1/2 hours.
Combine 1/4 cup orange juice, lemon juice and allspice to form marinade and baste meat frequently.
To make the glaze, mix melted butter,2Tbl orange juice and crabapple jelly to bowl.
30 minutes before roast is done, uncover and brush meat with glaze and continue roasting until desired doneness.