The American bison—commonly referred to as buffalo—represents the sacredness of life to the Sioux. Called tatanka in the Lakota Sioux language, bison provided for many Native American tribes who hunted them across the Great Plains. No part of the animal was wasted and the meat was a culinary staple in indigenous diets. This recipe calls for a roast of bison meat cooked with vegetables and seasonings. Bison meat is leaner than beef while still very flavorful.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
2 hours 35 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lbs buffalo roast
- Ground black pepper
- 1 medium onion, sliced
- 1 lb baby carrots
- 5 medium red potatoes
- 6 sticks of celery
Directions
- Preheat the oven to 325°F.
- Place the buffalo roast in a roasting pan with 1 inch of water and season all over with black pepper.
- Add the onion slices and cover with lid or foil. Cook for 1 hour.
- As roast cooks, peel and dice potatoes and celery.
- Add the vegetables to the pot with the roast and continue to cook for an additional hour or 1 hour 30 minutes.
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