Buffalo has a bit more fat than deer, due to its sheer size, it has
less predators. How much fat you use depends on the time of year, also.
Late summer and fall butchering will result in fatter meats, winter and
early spring, you will need more fat for flavor.

Unless it is ranch-raised, then it is probably as fat as it will get.

A safe route would be to buy another smaller portion and try it out.
Instead of bacon grease, try covering it with bacon and let the fat
cook into it.

>From what I have heard around the campfires, though, you should sear
(brown) it before you start baking it. This will prevent the juices and
fats from coming out during the baking.

www.gosyro.com

Ted Campanelli wrote:
> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
> > Hi all...I'm new here.... )) I am planning to cook a boned 4-pound
> > bison prime rib for christmas dinner. Help!!!!
> >
> > Should I lard it??? Can I use bacon grease? Commercial lard?
> > Suggestions.
> >
> > Any cooking hints. I have a cook book that shows how to cook a rib
> > roast (chuck) that calls for browning on stove top and add wine and
> > then cook in oven. Will this work with a prime rib???
> >
> > I am looking to cook it without it coming out like dry shoe leather.
> >
> > Thanks!!!!
> >
>
> With venison (buffalo should be very similar ), I thread beef lard
> through the meat. Make holes all the way through the piece of meat and
> thread beef lard through it. Game meat is very lean and needs the
> additional fat/lard to avoid having it come out dry.
>
> In addition, when doing a roast, I cover it with aluminum foil and
> tightly seal the foil to the pan. The foil is removed after the roast
> is 5 - 8 degrees UNDER the desired cooking temp, the broiler part of the
> oven is turned on to 500 degrees and the roast is put under the broiler
> for about 8 minutes to get a crust on it.
>
> Hope this helps.