Stuffed Pronghorn Shoulder Roast

1. Butterflying Technique:

   • Cut roast horizontally, leaving 1" connected
   • Opening: Should lie flat like a book
   • Pound to even thickness if needed

2. Stuffing Preparation:

   • Cook chorizo, sauté vegetables
   • Moisture control: Stuffing should hold together but not be wet
   • Cool completely before assembly

3. Assembly Process:

   • Spread stuffing evenly over opened roast
   • Rolling: Roll tightly, tie with kitchen twine every 2"
   • Securing: Ensure stuffing won't leak during cooking

4. Roasting Method:

   • Sear on all sides first
   • Temperature: 325°F to 135°F internal
   • Basting: Every 30 minutes with pan juices

Carving: Rest 20 minutes, slice thick to show stuffing spiral Wine: New Mexican or Texas reds, Tempranillo