How to cook a buffalo roast

Getty Creative

Buffalo meat has less fat and fewer calories than beef, pork or even skinless chicken. A buffalo roast resembles a beef roast, but it doesn't have the streaks of marbleised fat. The buffalo roasting process is also similar.

But because it lacks the insulating fat, it must be cooked at a lower temperature for the same amount of time. When it comes to a safe internal temperature, treat a buffalo roast the same way you would a beef roast.

Rub the salt, pepper and garlic powder into the buffalo roast. Alternatively, you can soak the roast in your favourite marinade overnight.

  • Buffalo meat has less fat and fewer calories than beef, pork or even skinless chicken.
  • When it comes to a safe internal temperature, treat a buffalo roast the same way you would a beef roast.

Heat 18 ml (1 tbsp) of vegetable oil in a frying pan, swirling the pan to coat it evenly. Place the roast in the pan and brown it on all sides.

Transfer the roast to a roasting pan. Add a sliced onion, parsley and 180 ml (3/4 cup) water or broth. Cover the pan.

Place the roast in an oven that is warmed to 135 degrees. Cook the roast for 1 hour and 20 minutes, then take a an internal temperature reading with a meat thermometer. A safe internal temperature for a roast is 63 degrees, which is considered medium. Allow the roast to cook, checking every 10 to 15 minutes, until the roast reaches temperature.

  • Heat 18 ml (1 tbsp) of vegetable oil in a frying pan, swirling the pan to coat it evenly.
  • Place the roast in an oven that is warmed to 135 degrees.

Let the roast sit for about 10 minutes after you remove it from the oven before slicing.

×