Native American Recipes

Ingredients for Pot Roast of Buffalo Recipe
1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomatoe paste
2 tb Flour dissolved in:
3 tb Cold marinade

Pot Roast of Buffalo Preparation..Insert larding strips at 2 intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. 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. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.


Ingredients for Fruit Sauce for Buffalo Roast Recipe
1 c Seedless grapes
1 c Dried apricots, diced
1-1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or
Pecans)

Fruit Sauce for Buffalo Roast Preparation..Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups