This is a rather dry post, but I just thought I'd ramble about the buffalo meat pot roast we had.
See, every time buffalo meat goes on sale, I want to try it. I hear good things about it... it's lower in fat and cholesterol than other types of meat, it's got those good omega 3s, more protein, and it's a leaner cut. I also hear it tastes better.
So I bought me a pot roast. You have to be careful with buffalo meat usually because it cooks faster than other meat, but for the pot roast, long, slow cooking was key. So seasoned it with salt, pepper and garlic, browned it, and tossed it in my crock pot with a can of diced tomatoes, carrots, potatoes, onions, a dash of worcestershire, a sprinkle of basil, a few tablespoons of white wine, and a couple of cups of water and a beef bouillion cube (it was a 1.8 lb roast), and let it cook for about six and a half hours (yep, I looove crock pot cooking). I thought it'd take longer, but my crock pot is a large one, and most foods on the 8 hour setting are finished in six.
My family loved it. It, they told me, was a keeper recipe. Six ounces of this meat had only 200 calories in it, and only 20 from fat. Egads! That's good for meat.
Now, I am not a big fan of pot roasts, which is ironic, considering it's my family's favorite meal. They love my pot roasts, and I can't stand them. But this one, this one I could stand. I'm going to try a few more cuts of buffalo when they aren't crazy pricey, but the pot roast was worth the cost.
So, um, yeah, Go Forth and Eat Buffalo....