Buffalo Roast With Chipotle Roasted Garlic Jus

"There are advantages to eating buffalo meat because it is lower in calories, lower in fat, has a wonderful flavor and is very tender. It's important to roast buffalo at a lower temperature than you would roast beef to keep it from getting tough. You may be able to special order buffalo steaks and roasts at your local supermarket but if not, it is easy to buy on-line."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 5mins
Ingredients:
10
Serves:
4-6
Advertisement

ingredients

  • 3 lbs buffalo roast
  • 3 dried chipotle peppers
  • 4 roasted garlic cloves
  • 1 lb onion, cut into quarters
  • 1 lb carrot, cut into quarters
  • 1 lb celery, cut into quarters
  • 1 cup red wine
  • 3 cups beef stock, diluted with
  • 1 cup water
  • salt and pepper
Advertisement

directions

  • PREP WORK:

  • Preheat the oven to 250 F and roast the garlic.
  • Cut the onions, carrots, and celery into quarters.
  • Dilute the stock with water.
  • HOW TO MAKE AT HOME:

  • Place all the vegetables except for the chipotles and garlic in a large roasting pan that has been coated with a little oil.
  • Pam is fine.
  • Put the buffalo roast on top of the vegetables.
  • Add the diluted beef stock and roast the buffalo at 250 F for 2 1/2 hours or until the meat reaches an internal temperature of 125°F
  • Remove the pan from the oven and the roast from the pan and let it sit while you work on the sauce.
  • Remember, the roast will continue to cook while it is resting.
  • Strain the juices and liquids from the pan into a sauce pan and transfer the roasted vegetables to a bowl or plate.
  • Add the roasted garlic, peppers and red wine to the sauce pan.
  • Over medium-high heat, reduce the liquids by about 1/3 and strain it to remove the garlic and peppers.
  • Taste for seasonings and adjust with salt and pepper.
  • Slice the buffalo roast and serve with the roasted vegetables and au jus sauce.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I did a lazy version of this recipe. No vegetables or pre-roasted garlic, just the stock, some sliced fresh garlic and 1/2 tsp chipotle powder (I can't find whole ones) under the roasting rack. The reduction it produced was just devine. My bison roast (2lbs) was frozen solid when it went in (can you tell I was in a rush?) so I cooked it for 3 hours and it came out beautifully medium rare. I will definitely use this one again, probably for beef too. Thank you.
     
Advertisement

RECIPE SUBMITTED BY

<p>Run away, as far and as fast as you can!</p> <p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p> <p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If&nbsp;any of my recipes seems wrong,&nbsp;they are! Please contact me if you have any questions on my recipes accuracy.&nbsp; Shadows</p> <p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! ( I will still post recipes of interest )<br />THIS IS DUE TO THE RECENT ANNOUNCEMENT THAT PREMIUM MEMBERSHIP TO BLOCK ADS WILL NO LONGER BE AVAILABLE!</p> <p><br />You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. <br /><br />I also run a cooking forum on an online celtic radio station. <br /><br />Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! <br />If you make one of my recipes and have a camera please take a photo and post it! <br /><br />Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows <br /><br />If you can't pronounce it , don't eat it - Shadows <br /><br />Without food we are nothing, without history we are lost. - Shadows <br /><br />Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow<br /> <object width=480 height=360 data=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw type=application/x-shockwave-flash> <param name=data value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=src value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt= /></a><a href=http://s181.photobucket.com/albums/x210/walksinshadows/?action=view?t=3ec14980.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt= /></a> <br /><br /><br /><br />My rating system: <br /><br /><br />Please do not feel slighted if I do not give out 5 stars for everything. Everyone has different taste preferences. <br /><br />5 Stars: ***** <br />Out of this world,something that tickled our taste buds, new recipe or change to an old recipe that is outstanding to us. Keeper! <br /><br />4 Stars: **** <br />Very good, will use again often, we liked it, had this one but not exactly the same. Keeper! <br /><br />3 Stars: *** <br />Nice, some of us liked it, will use again,needed some changes for our tastes. Keeper! <br /><br />2 Stars: ** <br />OK but won't probibliy make again anytime soon. Needs lots more work to meet our tastes. <br /><br />1 Star: * <br />Won't try again. Not what we like. Directions were confusing and outcome was poor. Not A Keeper! <br /><br />0 Stars: <br />I will comment on some recipes without rating. <br /><br /><br /><br />Thank you's for reviews I post are not required and I thank everyone without Zmail for their reviews of my recipes in advance. <br /><br />I have participated in: <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /> <br /><br /><img src=http://farm4.static.flickr.com/3070/2821533761_69a8a5ea82.jpg?v=0 alt= /> <br /><br /><br /><img src=http://farm4.static.flickr.com/3097/2926253432_6e4b9872a4_m.jpg alt=Paprika Sept 2008 width=240 height=144 /> <br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/RSC%20Lucky%2013/ParticipationSticker.jpg alt= /> <br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt= />&nbsp;<br />[url]<a href=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg>http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg</a>[/url]<br /><br /><br /><br /><br />My pet peeves: The I haven't tried this yet statement! Try it for the gods sake and then post it! I don't want to be your research lab. Then the posts from the scripps web sites we all know where they are if we want to try them...</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes