5 lbs.buffalo roast 

2 lbs. shelled pecan halves 

1/2 cup sugar 

1 cup warm water 

salt and pepper to taste

Preheat ove to 350º. 

Place the roast, lightly seasoned with salt and pepper, in a well-greased roasting pan. 

Roast for 60 mintues until moderately well done. Remove roast and allow to cool about 30 

minutes. Reserve drippings. 

Lower the oven to 325º. 

Cut cooked and cooled roast into pieces and pound or run through hand-grinder with 

coarse blade. Spread coarsely ground or pounded meat into another broad roasting pan. 

Place the first roasting pan with the drippings back over a low heat and deglaze the pan 

juices with 1 cup of warm water, stirring and scraping all meat residue from the pan sides 

and bottom into the broth. Simmer for about 10 minutes, stirring constantly. Pour broth 

over the ground meat in the second roasting pan, then sprinkle the meat mixture with the 

pecan halves. Season overall with sugar, salt, and pepper. 

Place the meat (second roasting pan) in the 325º oven and roast for 20 to 25 minutes, 

stirring once to blend completely and serve hot.