My sister asked me to relay this question (no computer and all that)-
She had a pot roast from buffalo recently. Her first taste of buffalo.
She said the juices, the veg and everything looked and cooked up nicely,
but that the meat itself was just not very flavorful. Is that the norm
for buffalo? Any suggestions for improving it? She said it is very lean,
which I'm sure is one problem.
Goomba

On Mon, 30 Jan 2006 11:19:34 -0500, Goomba38 wrote:

> My sister asked me to relay this question (no computer and all that)-
> She had a pot roast from buffalo recently. Her first taste of buffalo.
> She said the juices, the veg and everything looked and cooked up nicely,
> but that the meat itself was just not very flavorful. Is that the norm
> for buffalo? Any suggestions for improving it? She said it is very lean,
> which I'm sure is one problem.
> Goomba

Depends on the cut..not all cuts braise well including a lean cut.

Buffalo ribeye is fantastic.

jay wrote:
> On Mon, 30 Jan 2006 11:19:34 -0500, Goomba38 wrote:
>
> > My sister asked me to relay this question (no computer and all that)-
> > She had a pot roast from buffalo recently. Her first taste of buffalo.
> > She said the juices, the veg and everything looked and cooked up nicely,
> > but that the meat itself was just not very flavorful. Is that the norm
> > for buffalo? Any suggestions for improving it? She said it is very lean,
> > which I'm sure is one problem.
> > Goomba
>
> Depends on the cut..not all cuts braise well including a lean cut.
>
> Buffalo ribeye is fantastic.

i use ground or minced buffalo in place of beef, for spaghetti, or any
dish that calls for ground beef. i find it is much more flavorful. i
have yet to try a ribeye! myraide

Goomba38 wrote:
> My sister asked me to relay this question (no computer and all that)-
> She had a pot roast from buffalo recently. Her first taste of buffalo.
> She said the juices, the veg and everything looked and cooked up
> nicely, but that the meat itself was just not very flavorful. Is
> that the norm for buffalo? Any suggestions for improving it? She said
> it is very lean, which I'm sure is one problem.
> Goomba

I've never had a buffalo pot roast but I've had venison roasts which are
alos very lean. Sounds to me like her pot roasted buffalo wasn't really
seasoned prior to cooking. I'd have treated the roast like a prime rib
(even though it's not) and cut some slits in the meat and inserted slivers
of garlic. Then pat it down with a rub of some sort - I'm thinking dried
thyme along simply with salt & pepper. You'd be amazed what a difference
that can make.

Now, as to it being very lean, yes, that's what sells it. Some fat needs to
be added. Streaky bacon, perhaps? It's what I'd use with a venison roast.
In fact, I'd put slices of streaky bacon (using tooth picks) over the top
and then hang some onion rings off the tooth picks And then proceed from
there with whatever liquid they chose to use. I'd add some beef stock and
some red wine; low and slow cooking. And add the veggies (whatever they
were) much later on.

Jill

In article >,
Goomba38 > wrote:

> My sister asked me to relay this question (no computer and all that)-
> She had a pot roast from buffalo recently. Her first taste of buffalo.
> She said the juices, the veg and everything looked and cooked up nicely,
> but that the meat itself was just not very flavorful. Is that the norm
> for buffalo? Any suggestions for improving it? She said it is very lean,
> which I'm sure is one problem.
> Goomba

What kind of herbage did they add?
Meats that are too lean are frequently enhanced using pork fat.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Goomba38 > wrote:

> My sister asked me to relay this question (no computer and all that)-
> She had a pot roast from buffalo recently. Her first taste of buffalo.
> She said the juices, the veg and everything looked and cooked up nicely,
> but that the meat itself was just not very flavorful. Is that the norm
> for buffalo? Any suggestions for improving it? She said it is very lean,
> which I'm sure is one problem.

That's been my experience. I have never tried a pot roast with buffalo
meat, but I have made buffalo steaks and hamburger. I tried buffalo a
few times to get it a chance because its so lean compared to cow's meat,
but it just doesn't have much flavor, plus it comes at a premium price.

On Mon, 30 Jan 2006 11:19:34 -0500, Goomba38 wrote:

> My sister asked me to relay this question (no computer and all that)-
> She had a pot roast from buffalo recently. Her first taste of buffalo.
> She said the juices, the veg and everything looked and cooked up nicely,
> but that the meat itself was just not very flavorful. Is that the norm
> for buffalo? Any suggestions for improving it? She said it is very lean,
> which I'm sure is one problem.

I've only eaten buffalo burger. It wasn't over cooked and it wasn't a
meat I wanted to redo.
--

Practice safe eating. Always use condiments.

"sf" > wrote in message
...
> On Mon, 30 Jan 2006 11:19:34 -0500, Goomba38 wrote:
>
>> My sister asked me to relay this question (no computer and all that)-
>> She had a pot roast from buffalo recently. Her first taste of buffalo.
>> She said the juices, the veg and everything looked and cooked up nicely,
>> but that the meat itself was just not very flavorful. Is that the norm
>> for buffalo? Any suggestions for improving it? She said it is very lean,
>> which I'm sure is one problem.
>
> I've only eaten buffalo burger. It wasn't over cooked and it wasn't a
> meat I wanted to redo.
> --

I've had buffalo burgers twice at Cabela's - once in Nebraska and once in
Pennsylvania. Wouldn't want to have them again either; but then again,
Angus burgers suck, too, IMO.
Dee Dee

In article >,
"Dee Randall" > wrote:

> "sf" > wrote in message
> ...
> > On Mon, 30 Jan 2006 11:19:34 -0500, Goomba38 wrote:
> >
> >> My sister asked me to relay this question (no computer and all that)-
> >> She had a pot roast from buffalo recently. Her first taste of buffalo.
> >> She said the juices, the veg and everything looked and cooked up nicely,
> >> but that the meat itself was just not very flavorful. Is that the norm
> >> for buffalo? Any suggestions for improving it? She said it is very lean,
> >> which I'm sure is one problem.
> >
> > I've only eaten buffalo burger. It wasn't over cooked and it wasn't a
> > meat I wanted to redo.
> > --
>
> I've had buffalo burgers twice at Cabela's - once in Nebraska and once in
> Pennsylvania. Wouldn't want to have them again either; but then again,
> Angus burgers suck, too, IMO.
> Dee Dee
>
>

Ostrich fillet'.

Rare.

;-d

I've never been impressed with buffalo either.
I think it's over-hyped.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson