Recipe: Buffalo London Broil

Recipes title

Buffalo London Broil

Serves 4 to 6

Are buffalo still considered wild? Sure, in Yellowstone and Custer National Parks they are. But buffalo meat is readily available today from purveyors and is, in fact, on many restaurant menus throughout the Midwest and West. Many are farm raised, as are some wild boar, deer, turkey, mallards, quail, and salmon. But animals the size of buffalo pretty much roam wherever they please. Still, they are usually contained within some sort of confine ... so, are they wild or free-range?

Serve with roasted potatoes sprinkled with fresh tarragon and with sliced beets.

4 garlic cloves, finely chopped
2 tablespoons dried oregano
2 tablespoons fresh basil leaves, finely chopped, or 1 tablespoon dried basil
5—6 sprigs fresh thyme, stemmed, or 1 teaspoon dried thyme
1 tablespoon coarse (kosher) salt
2 tablespoons cracked black peppercorns
3 pounds London broil (top round) of buffalo
1 small tomato, diced
2 black plums, seeded and diced
3—4 fresh (or dried) apricots, seeded and diced
3 tablespoons olive oil
1 tablespoon rice wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice

Combine the garlic, oregano, basil, thyme, salt, and pepper together in a small bowl. Make several deep, 2- to 3-inch slits in the meat, all around. Set the meat into a glass container and rub the mixture into the meat, pressing deeply into the slits. Combine the tomato, plums, apricots, olive oil, vinegar, Worcestershire sauce, and lemon juice in a small container. Pour the mixture into the bottom of the meat container but not over the meat or you will wash away the dry rub. Cover and refrigerate overnight, turning once.

Preheat the oven to 375 degrees F.

Remove the roast from the refrigerator. Transfer the meat and marinade to an ovenproof roasting pan, cover, and roast for about 1-1/4 hours.

Remove the meat to a cutting board and let it rest about 10 minutes. Slice the meat thinly across the grain, lay it on warm plates, and ladle over some heated sauce from the pan.

from:
Wild Fish & Game Cookbook
by John Manikowski
Photography by Zeva Oelbaum
Artisan, $35.00
192 pages; October 1997
ISBN 1-885183-50-X
Reprinted by permission.