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Cooking with Jill O'Brien - How to Braise a Buffalo Chuck Roast

In this video, Jill will step you through her techniques using apple cider as your braising liquid to create two wonderful meals!

Order Chuck Roast!

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18 comments

  • Hi Anna – I’m delighted to hear that! As for the Cabernet Sauvignon Sage Sauce – it’s a secret… but I will send it to you. : )

    Jill
  • Jill I’ve made this once before and sooo delicious. I plan to make again tomorrow for a small group and would love the Cabernet sage sauce recipe. I’m hoping you see this and can get it to me or post! Many thanks!
    Anna
    PS We are huge fans and so grateful for this meat and your dedication!

    Anna Gerrity
  • Hi Debra. Well – I hate to give away all of my secrets. We will start adding to roast orders. I will email it to you. : ) jill

    Jill OBrien
  • Hi Jill,
    I LOVE this roast recipe, but it would be a lot easier for me if I had it in writing. The first time I made it, I found a sage, cab sauce recipe on the internet that was very good, but I’ve always wondered what yours is.
    Could you please post or send both? Thanks so much!
    Debra J in Alabama, a fan of all y’all do and stand for!

    Debra J Gordon-Hellman
  • I am about to place my Order for the Chuck Roast plus premium ground buffalo. I, too, would love your recipe for the Cabernet Sage wine sauce. Thank you, jan ingrid

    Jan Smaby
  • Thank You JILL for emailing the recipe for your Cabernet Sage Wine reduction sauce! I studied & closely followed the directions to gain a marvelous sauce for the 3 meals we enjoyed of the 3 lb roast. I saved the roast drippings to top off the remaining sauce for our 3rd & final meal. Thanks much for making your excellent recipes available to us. For me they make the transition from beef to buffalo much healthier and lots of fun!

    Joyce Millikan
  • Hi Joyce. You should have received a roast cooking instruction card with the Cabernet Sauvignon Sage Sauce included. I have sent it on to your email. Thank you!

    jill
  • Hi Jill, Thank you for this fabulous video. I look forward to cooking my very first chuck roast. Will you please send me the Cabernet Sauvignon sauce recipe?
    Joyce Millikan
  • I almost reached for the vinegar too.

    Sam
  • John – If you click on the the following link it will take you to a written version of this video. https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q
    Hope that’s helpful!

    jill
  • I can watch the video, but can’t seem to find a written out recipe for this roast. What am I missing here?

    John Giammalva
  • For over 40 years I have refused to eat commercially raised meat (thus becoming essentially a pescatarian). However, once I found Wild Idea (and a farm in Indiana that does it Right), I have learned how to cook meat once in a while. Well, I finally gathered up the nerve to try this recipe for the chuck roast, and my husband and I thought we’d died and gone to heaven. Incredible! Thank you, Jill!

    Lisa Musgrave
  • I made this today. Wonderful comfort food while practicing social distancing. I didn’t have apple cider, so I used Guinness and water for braising liquid.

    Gwen
  • You mention a Cabernet sage sauce , can you post the recipe?

    Thanks

    Georgia
  • Would you mind sharing your recipe/instructions for the cabernet sage sauce, please? I’ve made some wonderful soups with this roast, but would like to try your braise with roasted veggies. Thank you!

    Deni

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