Ontario Water Buffalo Company, Stirling ON. The first milking water buffalo herd in Eastern Canada.
Buffalo is a lot like beef but with less saturated fat, less cholesterol and importantly a bit gamey-er in flavour.
A medium doneness is good for Buffalo, too rare is too tough and too well done is DRY!
Rub the roast with a pinch of salt and pepper and brown in a hot pan. Then place 1cm thick slices of onion in the bottom of a roasting pan and lay the browned roast on top. Pace the roasting pan in the oven at 375F for about 25 minutes. Remove the meat form the roasting pan and let it rest before slicing. In the meantime put the roasting pan on the stove top and add 300ml of stock (beef/venison/chicken) and scrape up all the tasty bits from the bottom of the pan. Add a splash of good red wine and a stick of rosemary. Let it simmer until reduced by half. Strain the liquid and serve it as the gravy.
Serve with roast winter veg.
