What's it like? Our Buffalo Rump Roast has a bold and hearty flavour, offering a lean, tender, and nutritious alternative to traditional beef. Our Buffalo meat is sourced directly from Italy. It's butchered by us here at Kezie Rolled & netted Includes 1 x 1kg Rump Roast 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 with Cranberry Glaze: Roast the buffalo until it's almost done. In the last 20-30 minutes of cooking, brush the roast with a mixture of cranberry sauce, orange zest, and a touch of brown sugar. Continue roasting until the glaze is caramelized and the buffalo is cooked to your liking. Serve the cranberry-glazed roast with a side of roasted Brussels sprouts and quinoa. Buffalo with Red Wine Sauce: Sear the roast in a hot skillet until it's browned on all sides. Transfer the roast to a roasting pan and roast it in the oven until it's cooked to your preferred level of doneness. Meanwhile, use the same skillet to sauté shallots and garlic until fragrant. Deglaze the pan with red wine and simmer until the liquid reduces. Stir in beef broth and a sprig of fresh rosemary. Strain the sauce and serve it with the sliced roast.
