Roast Buffalo and Rhubarb Pie

Rarely has there been a better marriage than that of last night with a buffalo chuck roast and roasted onions and potatoes and carrots. I got the buffalo from a Pequot Lakes area grower while at the Growers Mkt in Brainerd. Leaner and sweeter than beef and surprisingly(?) tender. I seasoned the 2 lb roast w/ only salt, pepper and garlic( and water) and cooked it for 3 hours.

I hadn't eaten buffalo for many years ( late 70's), not since as the chef at a restaurant just outside of Spearfish SD( The Sluice), where we served buffalo prime rib, T bones and inside round roasts. Excellent meat w/ a richness and depth of flavor beyond beef. It's as if it has more naturally occurring msg than beef does.

Also, the first garden produce of the year ( first pick rhubarb from my yard ) as a rhubarb galette - a rustic open faced tart or pie - which I did w/ sugar, cinnamon, and lemon juice and a dough made with oil( healthy) and water and salt and sugar. Hot, with vanilla ice cream. Sometimes I use oil when I make cookies, too, so I can eat a lot of them w/o dying or feeling guilty.