Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast

2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned

roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board

or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

It’s Chili, Soup, or Stew Saturday….TEXAS RED CHILI SATURDAY

This week's It’s Chili, Soup, or Stew Saturday is a recipe from the Wild Idea Buffalo website (https://wildideabuffalo.com/), TEXAS RED CHILI. Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can purchase the Wild Idea Buffalo Chuck Roast and find this recipe back at the Wild Idea Buffalo website, be sure to check the site out for more recipes Wild Idea specials! Just love the Fall Season, it elevates all the Chili, Soup, or Stew recipes to a different flavor level! Enjoy and Eat Healthy in 2018!

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently.  To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper.  I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good!  I hope you enjoy it too. *A personal note on my introduction to Texas style chili can be found below recipe.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4  – tablespoons olive oil
                                           
4– tablespoons butter
                                                                   
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

 Preparation:
1 - Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 - In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 - Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the

bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 - Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 - Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 - Add the broth and water to the pot, stirring again as above.

7 - Reduce heat to simmer and cover the pot.

8 - Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 - Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 - When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 - Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili


*My introduction to "RED": On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share - it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.”  I’m not so sure about that....

Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

This week's Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It's a Winter Comfort Food Classic - Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy!  https://wildideabuffalo.com/

Nothing represents “comfort food” better than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

 Buffalo Pot Roast
Ingredients:
1 – 3 pound Wild Idea buffalo Chuck Roast

2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ - cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1 - Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.
2 - Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.
3 - In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned

roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.
4 -Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.
5 - Add the chopped tomatoes around the roast an pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.
6 - Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.
7 - During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.
8 - Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.
9 - Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.
10 - Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.
11 - Carve roast and pass with gravy and crusty bread.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Wild Idea Buffalo Recipe of the Week – Texas Style Chili “Red”

The cold Winter weather and a good hot bowl of Chili go hand in hand! Which leads to this week’s Wild Idea Buffalo Recipe of the Week – Texas Style Chili “Red”. It uses Wild Idea’s Buffalo Chuck Roast. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/



Texas Style Chili “Red”Texas Style Chili “Red”
In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious.


Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4 – tablespoons olive oil

4 – tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper


Preparation:
1) Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2) In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3) Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4) Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5) Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6) Add the broth and water to the pot, stirring again as above.

7) Reduce heat to simmer and cover the pot.
8) Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9) Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11) Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.
http://wildideabuffalo.com/2015/texas-style-chili-red/

Wild Idea Buffalo Recipe of the Week - Irish Stew and Colcannon

The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast  or any of the other delicious Buffalo cuts of meat.    http://wildideabuffalo.com/

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ - lb. cabbage or kale, sliced

¼ - cup parsley sprigs
4 - green onions, chopped
½ - cup hot milk
2 - lbs. butter potatoes
3 - tablespoons butter
½ - teaspoon each salt and pepper

Vegetables Ingredients:
6 - carrots, peeled and sliced
4 - parsnips, peeled and sliced
4 - leeks, halved and sliced
2 - teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 - 3 - lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 - teaspoon olive oil
1 - teaspoon garlic powder
1 - teaspoon thyme
1 - teaspoon salt
1 - teaspoon pepper
2 - bay leaves
2 - celery stalks
½ - onion, chopped
1 - cup cherry tomatoes, halved
2 - bottles of amber beer
2 - cups buffalo stock or organic beef stock
½ - cup red wine
1 - tablespoon arrowroot or cornstarch

Preparation:

* - Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* - Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
*  - Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
*  - Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
*  - Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* - Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.

* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
 Stew:

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

This week's Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast. Made with the Wild Idea Buffalo 3 Lbs. Chuck Roast. You can get this recipe along with all the other healthy and delicious recipes, and purchase any of the Wild Idea Buffalo Meat selections, on the Wild Idea website!    http://wildideabuffalo.com/

Buffalo Pot Roast

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8).


Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast

2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine

Preparation:

1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock

come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.

http://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

Wild Idea Buffalo Recipe of the Week - Buffalo Pot Roast

For this week's Wild Idea Buffalo Recipe of the Week it's a Buffalo Pot Roast. For this comfort food "classic" you'll be using Wild Idea Buffalo Chuck Roast. Combined with Potatoes, Carrots, Celery, and a host of Herbs and Spices you'll have a meal that all will love! Also at the end of the post is a recipe for Buffalo Stock.  Another good one from Jill O'Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast all from the Wild Idea Buffalo website.      http://wildideabuffalo.com/


Buffalo Pot Roast
By: Jill O'Brien

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

Ingredients: Serves 6 to 8

1 – 3 pound Wild Idea Buffalo Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh and half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional;

I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.

http://wildideabuffalo.com/2015/buffalo-pot-roast/



Buffalo Stock (makes about 4 quarts)

Ingredients:

1 – 3.5 lb. pkg. Buffalo Shank Steaks

1 – 2 lb. pkg. Buffalo Soup Bones    
Water
1 onion, quartered
2 carrots, chopped
3 stalks celery, chopped
salt & pepper
1 to 2 tablespoons olive oil


Preparation:
* Preheat oven to 400*.
* Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
* Bake in oven for 45 minutes, turning ingredients occasionally.
* Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
* Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
* Strain liquid away from other ingredients and refrigerate.
* After stock is completely cooled, remove fat that has settled to the surface.
* Store in jars for later use
* For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
** Or, purchase organic beef or vegetable stock from your grocer.

http://wildideabuffalo.com/2014/buffalo-stock/