Stuffed Pronghorn Shoulder Roast

This slow-roasted pronghorn antelope recipe delivers tender, juicy meat with a beautiful caramelized exterior. Using oven roasting, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Southwestern technique meets plains game

Desert Southwest Heritage This preparation draws from Southwestern cooking traditions, using local ingredients and flavors to complement pronghorn's mild character while adding moisture to the lean meat.

Ingredients (Serves 8-10)

• 4-5 lbs pronghorn shoulder roast, butterflied
• 2 tbsp olive oil
• Salt and pepper

Southwestern Stuffing:

• 2 cups cornbread, crumbled
• 1/2 lb chorizo, cooked and crumbled
• 1 onion, diced
• 2 poblano peppers, roasted and diced
• 4 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup pine nuts, toasted
• 2 tbsp fresh cilantro, chopped
• 1 tbsp ground cumin
• 1 tsp smoked paprika

Butterflying and Stuffing Method

1. Butterflying Technique: Open the shoulder like a book, cutting horizontally to create an even slab for stuffing.

2. Stuffing Preparation: Sauté aromatics and combine with breadcrumbs, dried fruit, and fresh herbs. Season generously.

3. Assembly Process: Spread the stuffing evenly, roll tightly, and tie with kitchen twine every two inches.

4. Roasting Method: Sear on all sides, then roast until the internal temperature reaches 145°F (with 3-minute rest).