Mom brought home a buffalo rump roast from Montana. I have no idea how big, if
it's boneless or any other particulars. Can anybody give me some general do's
and dont's when cooking buffalo. Your suggestions are most welcome. Thanks
much.

(KBlasnig) wrote in
:

> Mom brought home a buffalo rump roast from Montana. I have no idea
> how big, if it's boneless or any other particulars. Can anybody give
> me some general do's and dont's when cooking buffalo. Your
> suggestions are most welcome. Thanks much.
>

You should be able to pot roast it as with a beef rump roast, or cut it up
for stew. Any buffalo meat I've encountered has been extremely lean and
requires long, slow, moist cooking.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"KBlasnig" > wrote in message
...
> Mom brought home a buffalo rump roast from Montana. I have no idea how
big, if
> it's boneless or any other particulars. Can anybody give me some general
do's
> and dont's when cooking buffalo. Your suggestions are most welcome.
Thanks
> much.

Buffalo is just dry, expensive beef. You should braise the rump roast
otherwise it will be like eating jerky.

KBlasnig wrote:

> Mom brought home a buffalo rump roast from Montana. I have no idea how=
big, if
> it's boneless or any other particulars. Can anybody give me some gener=
al do's
> and dont's when cooking buffalo. Your suggestions are most welcome. T=
hanks
> much.

Buffalo is usually rather lean. If it's really a rump roast, it'll be=20
boneless. Rump can be good dry-roasted but you'll have to add some fat=20
to it. I'd suggest both barding and larding it. Barding is draping=20
fatty pieces over it when roasting. Just drape bacon strips over or=20
nets of caul fat.

Larding is inserting fatty pieces into and through it. There are many=20
ways to go about it, but I like to take bacon strips, split them=20
lengthwise and freeze them. Poke holes all the way through the roast=20
with a (freshly cleaned) sharpening steel and, working quickly before=20
they thaw) push the frozen bacon through. Roast at low temps (225=B0 to=20
275=B0) to no more than medium (140=B0). Let rest for 20 minutes and carv=
e.

Pastorio

KBlasnig > wrote:
>Mom brought home a buffalo rump roast from Montana. I have no idea how big, if
>it's boneless or any other particulars. Can anybody give me some general do's
>and dont's when cooking buffalo. Your suggestions are most welcome. Thanks
>much.

Man, that's gonna take a *huge* bowl of ranch dressing to polish off...

--Blair
"And *two* wet-naps."