Buffalo Tenderloin Oven Roast

By kathybgood

Buffalo can be a very chewy meat if you over cook it, I prefer to cook it over a slow and low heat to help retain it's tenderness.

Ingredients

• 1 cup dry white wine
• 1 cup beef broth
• 1/2 cup white grape juice
• 4 diced garlic cloves
• 1 onion
• 1 cup raisins (optional)
• 1/4 cup flour
• 2 lb bison tenderloin roast

Preparation

Step 1

Heat the oven to 275 F. In a bowl, combine 1 cup dry white wine, 1 cup beef broth, 1/2 cup white grape juice, 4 diced garlic cloves, 1 onion, chopped coarsely, 1 cup golden raisins and 1/4 cup flour. Mix thoroughly and pour into a roasting pan.

Place a 2-lb. bison tenderloin in the pan and spoon the wine mixture over the top. Cover with a tight lid or aluminum foil and place in the oven. Baste the roast every hour for the next three hours. Check the temperature of the roast after three hours. The roast is done when the thermometer reads 160 F. Remove the roast from the pan and allow it to sit for 15 to 20 minutes and then slice into 1/2-inch slices.

hint: to get a nice crust on your roast, heat butter or ghee in a pan until almost smoking, the pan-sear your roast for a couple of minutes on each side until a crust forms before putting it into the oven.