Melt butter in a pan, add shallots and cook until soft and browned. Add orange juice, marmalade, vinegar, pepper, sugar and thyme.
Bring to boil then reduce heat and simmer about 25-30 minutes stirring occasionally, to thicken and reduce liquid amount. Remove from heat and set to one side, this is going to be the glaze for the meat. You can make this ahead of time if preferred and store in fridge until needed.
Heat a small amount of oil in a pan sear buffalo roast on both sides, transfer to a roasting tin and add half cup of water. I like to roast my meat in a very slow oven for a few hours and then turn it up to slow-moderately slow. Buffalo is very lean and to have perfect tender buffalo it should be cooked low and slow.
I begin brushing roast with glaze about an hour into cooking and continue to brush with glaze every 20 minutes or so until cooked.
Cooking time will vary but it will take 4-5 hours depending on weight of meat.
As a general guide line it should be about 125 Fahrenheit for rare and about 138 Fahrenheit for medium-rare when meat thermometer is inserted. You should also let the roast rest about 15 minutes before carving.
If you are someone who can only eat well done meat then I would suggest finding a crock pot roast recipe where the meat is cooked all day and just falls apart and you don't have to worry about overcooking. Buffalo steaks or roasts, should never be cooked well done you will get the same result as with any other meat you overcook, it will have the same palatability as an old boot.
While roast is resting, Place roasting pan over burners on stove leaving all the juices in pan, there should be quite a bit of liquid from water and glaze, leave this as it gives the gravy a lovely flavour. Add both the wines and beef stock stir over heat for a couple of minutes to deglaze, scrape up any brown bits. Add bisto granules and stir until mixture boils and thickens.
For the Sprouts.
Leave any small sprouts whole and halve the medium ones, place in oven dish drizzle olive oil all over them and add crushed garlic mix to combine sprouts, oil and garlic. Place chopped pancetta over top of sprouts dividing equally.
Bake in 200°C oven for about 20-25 minutes until sprouts are browned on edges and tender. Add a few tablespoons of water and mix scraping up any brown bits, serve immediately.
To serve: Carve roast, place a few slices of meat on each plate top with gravy and serve with sprouts and sweet potato mash on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	354.55 Kcal (1484 kJ)
Calories from fat	84.84 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Cholesterol	80.29mg	27%
Sodium	348.47mg	15%
Potassium	851.94mg	18%
Total Carbs	35.78g	12%
Sugars	25.67g	103%
Dietary Fiber	3.84g	15%
Protein	26.5g	53%
Vitamin C	83.4mg	139%
Iron	4.2mg	23%
Calcium	81.1mg	8%

Amount Per 100 g
Calories	116.67 Kcal (488 kJ)
Calories from fat	27.92 Kcal
		% Daily Value*
Total Fat	3.1g	15%
Cholesterol	26.42mg	27%
Sodium	114.67mg	15%
Potassium	280.35mg	18%
Total Carbs	11.77g	12%
Sugars	8.45g	103%
Dietary Fiber	1.27g	15%
Protein	8.72g	53%
Vitamin C	27.5mg	139%
Iron	1.4mg	23%
Calcium	26.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.1

Points
8

PointsPlus

Good Points

saturated fat free,
low sodium

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