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A Recipe for
Bill's Venison Or Buffalo Roast
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This Recipe for Bill's Venison Or Buffalo Roast is one of thousands in the Recipes-to-go Meat Cookbook.
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A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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This is a recipe for Bill's Venison Or Buffalo Roast from the recipe cookbook of Recipes-to-go (Meat)
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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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I don't even butter my bread; I consider that cooking. |
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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Soak roast overnight in saltwater. Rinse and dry off. Cut slits in
top side of roast about 2-3 inches apart, depending on how spicy you
want it. Alternate 1/2 clove of garlic and slices of green serano or
jalapeno peppers. Turn the roast over, repeat. Do not add spices or
salt.
Cover roast HEAVILY all over with cheap prepared mustard. Put in dry
pan. Cover heavily with yellow onion sliced in rings. Cover. Put in
preheated 300 degree oven. Roast til it's really tender, slice across
grain, serve with brown or wild rice and greens.
Buffalo needs to be cooked at a low heat for a long time to make it
tender. If you try to cook it on too high a heat, it will get tough,
never, never to get tender again.
This was Bill's Grandma Johnson's recipe for venison roast, but we
used it on buffalo, too, and it was great.
Source: Bill Tubbs... Meeker, OK
Serves: 1
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