Buffalo Pot Roast Sandwich
Leftovers = sandwich greatness.
Roasting a buffalo shoulder was something of a Thanksgiving tryout. Buffalo meat has great taste considering how lean it is, but could the texture be manipulated to replicate mom's beloved pot roast? Hoping for the best, I brought in a secret weapon: piggy. So this roast went in the magic blue LeCreuset wrapped with slab bacon, and accompanied by garlic, celery, carrots, onions and red wine. The result was soft and tender meat, slightly gamey taste, but an overall lack of succulence. Eh, good try.
But after piling all these goodies on two slabs of fresh sliced crusty French bread, slathered with my shit Boetje's Dutch stone ground mustard, we've got a super winner. Rustic, spicy, messy, hearty, totally satisfying ... especially with the chewy bacon and glistening, fat-glazed carrots riding shotgun. This is basically having a bowl of stew and a chunk of bread, minus the bowl. Accidental ideas rock.