Buffalo roast

dougbacker

Anyone here ever done a Buffalo roast, Any tips or tricks? SWMBO thinks I need to do one tomorrow

SGH

Are you speaking of a roast from a actual Buffalo or are you referring to to a whole unseparted and untrimmed beef roast that is also called "buffalo roast"?

Cremon

You've intrigued me here if you are talking about Bison.  I imagine that kind of meat will be rather expensive.  The steaks tend to be smaller from what I have seen and some people complain the taste is a little gamey but I have eaten Bison steaks and burgers at Ted's Montana Grill and love them.  Gravy made from the drippings is delicious.

I would love to see a post from someone that's done a Bison roast of some kind on their egg and where they were able to buy the meat.  Online will be pricey - I've already looked.  

Mattman3969

I asked the same questions several months ago. This thread had some good responses. http://eggheadforum.com/discussion/1156452/bison-meat-questions

gdenby

I've cooked quite a bit of bison. There are 2 big differences from commercial beef. It is leaner, often much leaner. Bison do not tolerate more than a small amount of grain, and so cannot be fattened. Being a bigger animal that walks around, the connective tissue is often much thicker. I've done bison chuck roasts. They need to be foiled for a time to help break down the heavy cartiladge. The bison I've had always had a very mild and sweet flavor, so I use sweet fruit juices for liquid, and then as part of sauce. If you are not concerned about avoiding fat, brush some butter on it to compensate for its own lack of fat. FWIW, part of the higher cost is because they have more protein than beef, and so smaller quantities provide similar nutrition.