The national dish of Cuba meets wild game in this Pronghorn Ropa Vieja. The name means "old clothes" and is traditionally made with beef flank steak and shredded into long strands that resemble pieces of fabric. We chose to use two pronghorn football roasts, and works well on even the toughest cuts. This spicy comfort food gets better and better in the fridge and freezes well for easy weeknight meals!
A twist on a classic Cuban recipe that incorporates elk and a side of delicious cilantro-lime rice. My mother-in-law was skeptical about making her special dish from wild game–until she tried it. Now she asks me to make this every time she visits. This dish works great with any ground venison meat, but I prepared this meal with my first archery bull elk taken on public land in Colorado.