Buffalo, Roast, +/- 1 Kg

Why not try:

• Buffalo with Herb Crust: Rub the roast with a mixture of chopped fresh herbs such as rosemary, thyme, and parsley, along with minced garlic, salt, and pepper. Cook the buffalo in the oven at a low temperature until it reaches your desired level of doneness. Serve the herb-crusted roast with roasted vegetables and a red wine reduction sauce.
• Pot Roast: Brown the buffalo on all sides in a hot skillet. Transfer the roast to a slow cooker or Dutch oven. Add onions, carrots, celery, garlic, and beef broth to the pot. Slow-cook the roast until it’s tender and easily shreds. Serve the pot roast with the vegetables and a rich gravy over mashed potatoes or polenta.
• Buffalo Roast Beef Sandwich: Roast the buffalo joint with garlic, rosemary, salt and pepper until cooked to your liking, then allow it to cool before slicing thinly. Fill crusty bread or ciabatta with slices of buffalo, rocket, caramelised onions and horseradish mayonnaise. Serve with crisps or chunky chips for an easy lunch.
• Buffalo Roast with Red Wine Gravy: Season the buffalo roasting joint with salt, pepper and olive oil before roasting with onions, garlic and fresh thyme. Once cooked, remove the joint and allow it to rest. Use the roasting juices to make a rich gravy with red wine and beef stock. Slice the buffalo and serve with creamy mashed potato, roasted carrots and the red wine gravy.
• Buffalo Roast with Garlic and Herbs: Rub the buffalo roasting joint with olive oil, crushed garlic, rosemary, thyme, salt and pepper. Place in a roasting tray and cook in a preheated oven until cooked to your liking, basting occasionally with the juices. Allow the joint to rest before slicing and serve with roast potatoes, carrots, green beans and gravy.