Buffalo gravy

Walt Jenny

"An excellent rustic brown gravy made with buffalo meat drippings"
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Ingredients

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Original recipe yields 16 servings



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Directions

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  1. After preparing a buffalo chuck roast in a dutch oven, remove the meat. Transfer drippings to 10" cast iron skillet and reheat to medium. Add equal quantity of all purpose flour, which will make a paste of pancake batter consistency. Stir and brown, reducing heat. Add milk gradually and stir to consistency of gravy you desire. Add salt and pepper (fresh ground and/or red) to taste. Color will be oatmeal with flecks of meat and pepper.

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