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    BUFFALO ROAST


    Source of Recipe


    Aunt Saunny

    4 to 6 pounds buffalo haunch
    1-1/2 cups burgundy wine
    2 bay leaves
    1 cup finely minced onion
    1/2 cup finely minced celery
    2 Tablespoons parsley flakes
    2 Tablespoons oregano
    3/4 cup flour
    1/2 teaspoon salt (optional)
    1/8 teaspoon pepper
    4 Tablespoons oil
    One 8-ounce can tomato sauce
    4 strips bacon, crisp
    1 small onion, sliced and separated into rings

    Combine wine, bay leaves, minced onion, celery, parsley, and oregano. Pour over meat, cover, and marinate overnight. Take meat from marinade and reserve liquid. Dredge meat in seasoned flour. Heat oil in Dutch oven and brown meat on all sides. Combine marinade and tomato sauce and pour over meat. Bake 3 to 4 hours at 300 degrees or until meat is tender.

    Note: When using beef, increase oven temperature to 325 degrees.

    Remove roast from oven and slice, laying slices in shallow baking dish. Spoon sauce from Dutch oven over meat. Crumble bacon and sprinkle over top; arrange onion rings over all. Return to oven for 15 minutes. Serves: 8 to 10




 

 

 

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