Braised Buffalo Pot Roast

Ingredients 3-4 lb Buffalo or Bison Roast ½ cup Peppercorn Marinade 2 cups red wine 1 1/2 cup of beef broth 2 tablespoon butter 1 large white onion 4 carrots 4 ribs celery

Directions

1. Marinade the buffalo with only ¼ cup of the Peppercorn Marinade and marinade for 3 hours.
2. Chop carrots into large chunks.
3. Chop celery into large chunks.
4. Put the marinated meat in a roasting pan or Dutch oven.
5. Place Roast in oven uncovered for 1 hour at 350°F
6. Add 2 cups of wine, only 1 cup of the beef broth, plus the onions, carrots & celery.
7. Cover and roast for 3 hours until tender.
8. Remove roast unto a serving platter.
9. Strain the drippings into a sauce pan.
10. Add rest of the Peppercorn Marinade (¼ cup) and the ½ cup of beef broth remaining.
11. Reduce sauce for 5 minutes over high heat or until reduced by half.
12. Turn down stove to low heat and add butter for 3 minutes.
13. Slice roast and serve together with the sauce.
    

Serves up to 6.   Enjoy!