INGREDIENTS

INSTRUCTIONS

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  Posted to MM-Recipes Digest V4 #149 by
neysa@pdn.net (Neysa Dormish)  on May 28, 1997

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