Makes 8 Portions of Garlic-Studded Buffalo Roast
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 4 lb boneless buffalo top-round roast
- 2 cloves garlic, cut in quarters
- 1 tbsp vegetable oil
- 1 tbsp coarse ground black pepper
- 2 tsp kosher salt
- 5 slices of proscuitto or bacon
Make 8 evenly spaced incisions with a parry knife, about 2 inches deep, in the roast. Push in the pieces of garlic as far as possible. Rub the roast with the oil and coat evenly with salt and pepper. Place in a roasting pan and drape over the proscuitto or bacon. You can use butcher twine to secure the meat on top for presentation purposes, but this won't affect the flavor.
Roast the buffalo until a meat thermometer read 130 degree F., for medium rare. Buffalo meat has less fat than beef and may get dry if cooked beyond medium. Let rest for 15 minutes before slicing.