Pot Roasted Buffalo

Prep Time: 10 minutes                                                      Cook Time: 2 hours                                                            Yield: 6 servings

Ingredients:

4 Pound Buffalo Roast                                                              1 16 oz jar Cajun Injector Venison Marinade                            1 Tablespoon Cajun Shake                                                       1 Tablespoons Original Louisiana Jalapeño Hot Sauce              2 Tablespoons Cajun Injector Cottonseed Oil                           2 Yellow Onions Diced                                                            1 Bell Pepper Diced                                                                 1 Stalk Celery Diced                                                                1 Clove Garlic Minced                                                             3 Cups of chicken broth  

Method:

Pour 8 ounces of marinade (2 oz per pound) into a measuring cup. Injector roast and season the outside with Cajun Shake and LA jalapeno hot sauce.  In a heavy cast iron dutch oven, place the cottonseed oil and heat over high heat. When the oil is hot, place the roast in the pot and brown on all sides until golden brown, add onion, bell pepper, celery, and garlic and 3 cups of chicken broth reduce heat to simmer and cook for 2 hours or until roast is tender. Serve over rice.