Buffalo Rump Roast question

[email hidden] (KBlasnig) wrote in
:"]news:[email hidden]:

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Mom brought home a buffalo rump roast from Montana. I have
no idea how

big, if

Quoted message said:

it's boneless or any other particulars. Can anybody give
me some general

do's

Quoted message said:

and dont's when cooking buffalo. Your suggestions are most
welcome.

Thanks

Quoted message said:

much.

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

KBlasnig said:

Mom brought home a buffalo rump roast from Montana. I have
no idea how=

big, if

Quoted message said:

it's boneless or any other particulars. Can anybody give
me some gener=

al do's

Quoted message said:

and dont's when cooking buffalo. Your suggestions are most
welcome. T=

hanks

Quoted message said:

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 said:

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."

[email hidden] :

||
|| "KBlasnig" <[email hidden]> wrote in message news:20040614204536.09801.00001018@mb-
|| m06.aol.com...
|| > 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.

Carpal tunnel or tremors? 😉

--

Do what ye will and harm none.