Pot Roast of Buffalo

1. 1

   Insert larding strips at 2 inch intervals all over the meat.

2. 2

   Put in crock or ceramic or glass bowl and pour marinade over.

3. 3

   Let stand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated.

4. 4

   Remove meat and reserve marinade.

5. 5

   Wipe meat dry with paper towels.

6. 6

   Heat lard in large deep skillet or heavy pot and brown meat all over.

7. 7

   Sprinkle with the flour and add stock to cover.

8. 8

   Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender.

9. 9

   Remove meat to heated platter and keep warm.

10. 10

    Skim fat from pot and strain juices into saucepan.

11. 11

    Thicken with the flour-marinade if necessary.

12. 12

    Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat.

* Per serving · 4 servings · Values may vary.

No additional tips available.