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Big Game · Pronghorn

Apricot-Spiced Pronghorn Shoulder Braise

Garden & Game kitchen collection · Serves 4

Prep:
25 min
Cook:
180 min

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

Apricots, cumin and cinnamon complement lean shoulder in a carrot-filled covered braise.

Engraved serving suggestion for Apricot-Spiced Pronghorn Shoulder Braise
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Compatible species and required cuts

Use these cuts: roast, stew-meat.

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

Ingredients

2 lb pronghorn shoulder, in 1 1/2-inch cubes 4 carrots, in thick pieces 1 onion, sliced 1/2 cup dried apricots, halved 2 garlic cloves, minced 2 tbsp olive oil 2 1/2 cups unsalted stock 1 tsp cumin 1/2 tsp cinnamon 1 tsp kosher salt 1 tbsp lemon juice

Method

Heat oven to 325°F. Season meat with salt; brown in oil in two batches, then remove. Cook onion 7 minutes, add garlic, cumin and cinnamon for 30 seconds. Stir in stock and return meat. Cover and braise 90 minutes. Add carrots and apricots and cook 45–75 minutes more until meat is at least 165°F and fork-tender. Check liquid and add water in small amounts to keep meat partially submerged. Stir in lemon juice. If sauce is thin, lift out meat and vegetables and simmer sauce 5–10 minutes, then return them. Serve as a spoonable stew. Allergens: Dried fruit may contain sulfites. 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.