Marinated Buffalo Roast Recipe


MethodMain Ingredient


 Apple cider3⁄4 Cup (12 tbs)
 Apple cider vinegar1 Cup (16 tbs)
 Carrot1 Medium, diced
 Onion1 Medium, diced
 Stalk celery1 , diced
 Bay leaves2
 Whole cloves1 Teaspoon
 Juniper berries1 Teaspoon, crushed
 Buffalo meat4 Pound, trimmed (From Neck Or Shoulder)
 Salt To Taste
 Pepper To Taste
 Vegetable oil2 Tablespoon
 All purpose flour3⁄8 Cup (6 tbs)
 Water3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2673 Calories from Fat 579

% Daily Value*

Total Fat 65 g99.7%

Saturated Fat 16.7 g83.3%

Trans Fat 0 g

Cholesterol 1125 mg

Sodium 1472.6 mg61.4%

Total Carbohydrates 91 g30.5%

Dietary Fiber 7.9 g31.8%

Sugars 33.8 g

Protein 401 g802.9%

Vitamin A 210% Vitamin C 36%

Calcium 21.9% Iron 286.4%

*Based on a 2000 Calorie diet


In a large bowl, stir together cider, vinegar, carrot, onion, celery, bay leaves, cloves, juniper berries, and pine twig.
Add the buffalo meat, cover, and refrigerate for 4 to 5 days, turning the meat once a day.
Remove meat from marinade and season with salt and pepper.
In a large roasting pan, heat vegetable oil.
Sear all sides of the meat until it is brown all over.
With a slotted spoon, remove vegetables and spices from marinade.
Discard pine twig.
Add to roasting pan and brown vegetables lightly.
Add flour and stir, then stir in water and the marinade liquid.
Cover the roasting pan and roast buffalo in a 350°F oven for about 1 hour and 30 minutes, turning meat every 20 minutes.
If sauce is evaporating, fill pan with water to the original level.