Excellent no effort roast beast recipe (very healthy, by the way)
I make roasts quite frequently, and being me, I often tweak things. This turned out well enough that I thought I'd share. I think this is a good recipe for those who enjoy the occasional game meat but are not terribly fond of the gaminess. (It could also be done just fine with beef, of course, and would also be excellent with pork.)
You will need:
1 buffalo roast, mine was 3 pounds.
1 glug olive oil, a bit of pepper
2 tablespoons chopped garlic
1 cup sweet Marsala cooking wine (yes, the kind from the cooking section of the grocery store)
3/4 cup apple juice (preferably the good kind)
Several sweet purple onions, cut into 1/8s or 1/4s, depending on size. I used three onions, because my family loves onions, and because they melt into a delicious sauce and give a gentle, warm flavor. (If for some reason, you hate onions or can't have them, I would substitute carrots.)
Several carrots, chopped
Heat a large skillet over medium heat. Add a glug of olive oil and then the roast. Sear the roast on each size just until nice browned. Put some onions and carrots in a crock pot. Put in the roast, stuff the remaining onions and carrots around the sides. Sprinkle with pepper and garlic. Pour wine and apple juice over all. Pop on the lid and cook on low for a long time, most of the day (ours cooked about six hours). The time will depend on your crock pot's heat and the size of the roast.
There is very little fat in game meat, so it won't be a greasy-type gravy (mine, when cooled, did not even have enough to skim off the top). The juice is an excellent juice as is, or you can thicken it by pouring out into a pot, making a bit of cornstarch slurry, and stirring that in gradually and then heating until boiling. Serve with some sort of starch (dumplings, potatoes, bread, rice). This particular roast makes good leftovers for sandwiches or shredded into fried rice.
You will need:
1 buffalo roast, mine was 3 pounds.
1 glug olive oil, a bit of pepper
2 tablespoons chopped garlic
1 cup sweet Marsala cooking wine (yes, the kind from the cooking section of the grocery store)
3/4 cup apple juice (preferably the good kind)
Several sweet purple onions, cut into 1/8s or 1/4s, depending on size. I used three onions, because my family loves onions, and because they melt into a delicious sauce and give a gentle, warm flavor. (If for some reason, you hate onions or can't have them, I would substitute carrots.)
Several carrots, chopped
Heat a large skillet over medium heat. Add a glug of olive oil and then the roast. Sear the roast on each size just until nice browned. Put some onions and carrots in a crock pot. Put in the roast, stuff the remaining onions and carrots around the sides. Sprinkle with pepper and garlic. Pour wine and apple juice over all. Pop on the lid and cook on low for a long time, most of the day (ours cooked about six hours). The time will depend on your crock pot's heat and the size of the roast.
There is very little fat in game meat, so it won't be a greasy-type gravy (mine, when cooled, did not even have enough to skim off the top). The juice is an excellent juice as is, or you can thicken it by pouring out into a pot, making a bit of cornstarch slurry, and stirring that in gradually and then heating until boiling. Serve with some sort of starch (dumplings, potatoes, bread, rice). This particular roast makes good leftovers for sandwiches or shredded into fried rice.