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Big Game · Bighorn Sheep

Cider-Braised Bighorn Roast & Tender Apples

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 225 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Cider, cabbage and apples give a working roast a savory-sweet pot-roast treatment.

Compatible species and required cuts

Use these cuts: roast.

Bighorn Sheep: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

2 lb boneless bighorn shoulder roast 1 small cabbage, in wedges 2 apples, cored and quartered 1 onion, sliced 1 cup unsweetened apple cider 2 cups unsalted stock 2 tbsp olive oil 1 tsp caraway seeds 1 tbsp cider vinegar 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 325°F. Season roast with salt and pepper; brown in oil for 10 minutes, turning all sides. Remove and soften onion 6 minutes. Add cider, stock and caraway, then return roast. Cover and cook 2 hours. Arrange cabbage around meat, adding water if liquid is below halfway up roast. Cook 45 minutes, then add apples for 20–30 minutes. Meat should be at least 165°F and fork-tender; allow longer if required before adding the apples. Rest roast 10 minutes and slice or pull. Stir vinegar into cooking liquid and spoon over vegetables and meat. Allergens: None of the major allergens when stock is suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.