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Braised buffalo meat with rosemary
Tender braised buffalo with wine sauce

Braised Buffalo Roast with Red Wine

Author: Flavelo
Recipes Main Courses
Buffalo (Bison) is a darker, leaner, sweeter cousin to beef, packed with iron. Since it lacks fat, braising is the best technique. Red wine and rosemary deepen the flavor, while slow cooking ensures the fibers soften without drying out.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Dutch Oven: For heat retention.
  • Tongs: For turning.

Instructions

1 ✓

Preheat oven to 320°F. Dry meat, rub with salt/pepper.

Tip: Dry surface = better browning.
2 ✓

Sear meat in hot oil until dark brown. Remove.

Tip: Crust seals in flavor.
3 ✓

Sauté sliced onions and garlic in fat.

Tip: Onions pick up the fond.
4 ✓

Return meat, add rosemary, wine, and broth (halfway up meat).

Tip: Acid breaks down tissue.
5 ✓

Cover tightly, braise 2.5-3 hours. Turn halfway.

Tip: Gentle steam cooks it.
6 ✓

When fork-tender, rest 15 mins.

Tip: Prevents juice loss.

Recipe FAQ

Can I use beef?
Yes, but buffalo is sweeter. Beef may cook faster.

Ingredients

  • 3-3.5 lbs Buffalo (Bison) Roast (Chuck or Round)
  • 4 cloves Garlic
  • 5 sprigs Rosemary
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 medium Onions
  • 1 cup Dry Red Wine
  • 2 cups Vegetable Broth