Buffalo Hump Roast

In the historic buffalo hunting days, native Indians, Metis and white hunters often selected meat from the buffalo hump for their first meals from the bison killed. It was a highly desired choice meat from the bison. The bison has a unique ability among bovine in that they are able to dig through snow up to a meter or more deep in search of grass in the winter. Bison do this by moving their heads from side to side, shoveling the snow aside in the process. As a result, they have developed very strong muscles in their neck. The buffalo’s hump consists of feather bones extending above the spine. Anchored to these are the muscles that allow the bison to move these massive amounts of snow. Fort Edmonton relied almost exclusively on bison meat to provision those living there during the fur trade. Before winter arrived the fort would place orders for bison meat with the Metis hunters. They would allow 10 lbs of meat per person per day as the diet was almost 100% bison. Vegetables and bread were a luxury. The Metis buffalo hunters would deliver the meat as quarter carcasses with the hide on. These carcasses were stored in a large pit that was lined with huge ice blocks cut from the North Saskatchewan river the winter before. Christmas day was a day of festivities at the fort and a feast was prepared for all. The main course was boiled buffalo hump. We have created our own version of this historic meal at the Buffalo Horn Ranch and it is one of our favorites. Cooked slowly, the flavors of the meat are enhanced and it becomes a delicious and memorable meal.

1.5 to 2 Kg Buffalo Hump Roast
2 to 3 Medium Onions (peeled & quartered)
2 or 3 cloves garlic (peeled & chopped)
1 tsp. whole dried rosemary
1/2 tsp coarsely ground pepper
1 bay leaf
salt to taste
1 tsp Oxo liquid
1 cup water or beer
4 tbsp canola oil
1 tbsp flour or corn starch
8 to 10 medium potatoes
8 to 10 medium carrots or parsnips

In a heavy skillet or dutch oven, brown the meat in canola oil over high heat on all sides. Alternatively brown the meat on the barbecue over high heat. Place in a dutch oven, covered roasting pan or slow cooker. Season with pepper, garlic, rosemary and bay leaf. Add water or beer and onion. Place roasting pan in the oven at 250° F (120° C) for two hours. For dutch oven, place on campfire coals. For slow cooker start on high and turn down once the liquid is boiling. After about two hours add potatoes and vegetables and more liquid if necessary. Cook for about two more hours until the vegetables are cooked and the meat is fork tender. Remove the meat and vegetables, and add salt to taste to the liquid. Oxo will give the gravy a darker color. Thicken gravy with flour or cornstarch. Enjoy.

Serves 6 to 8