Ingredients:

One 3-1/2 lb rolled buffalo roast
1 cup olive oil
1/2 cup basalmic vinegar
3 tbsp juniper berries
6 cloves of garlic
1 tbsp whole peppercorns
2 bay leaves
1 twig rosemary
3 bottles of Merlot

Directions:

Combine olive oil, basalmic vinegar, 4 cloves garlic, peppercorns, bay leaves, and rosemary, and put in a zip-lock bag.
Add the roast, and press all the air out of the bag. Seal it, and refrigerate for a day. Keep turning it around every few hours to ensure even marinating.
Remove from refrigerator 3 hours before cooking to enable it to reach room temperature.
Score the roast and insert slivers of the two remaining garlic cloves.
Preheat oven to 350.

Make a wine reduction by reducing a a bottle of merlot down to 8 oz, then add a second bottle of merlot, some juniper berries and rosemary, and reduce down again to 8 oz.

USE A MEAT THERMOMETER. Cook for 15-20 minutes per pound or until the thermometer registers "Rare" for beef.

Do not cook it any longer than that, or it will be tough.

Let it rest for 20 minutes, then slice.

Serve it with the wine reduction.

Notes:

Try serving with roast potatoes, mushrooms, and corn.

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