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Cuban Pronghorn Ropa Vieja

Cuban Pronghorn Ropa Vieja

Ropa vieja served with a side of plaintains and white rice.

Cook a big game roast low and slow and discover this amazing Cuban comfort food

I lived for nine years in New York City. Yes, I barely believe it myself looking back now! That is where my love of international cuisine was born, and strangely enough, also where I took up hunting. I remember my first time eating Cuban food at a restaurant in Brooklyn’s Carroll Gardens called “Cubana Cafe”. I ordered a dish called Ropa Vieja, not knowing anything about this dish, and wondering how the briny olives would work with the rest of the ingredients. I fell in love with this simple comfort food dish, which is a national dish of Cuba.

With a freezer full of pronghorn roasts from my two harvests this year I needed some inspiration for a low and slow recipe that would keep well as leftovers in the fridge for the rest of a busy week. My mind drifted back to that cafe in Brooklyn and I tried my best to re-capture that dish with wild pronghorn antelope in the Rocky Mountains of Colorado where I now live.

Ropa vieja served with a side of plaintains and white rice.

Cuban Pronghorn Ropa Vieja

Cook a big game roast low and slow and discover this amazing Cuban comfort food
5 from 1 vote
Prep Time 20 mins
Cook Time 3 hrs 40 mins
Total Time 4 hrs
Course Main Course
Cuisine Cuban
Servings 4

Ingredients
  

  • 2 lbs pronghorn roast or any flank steak or roast
  • 3 tbsp extra-virgin olive oil
  • 1 large onion chopped
  • 2 bell peppers chopped
  • 1 tbsp iodized salt
  • 4 cloves garlic finely chopped
  • 2 tsp paprika not smoked
  • 1 tbsp oregano
  • 1 tsp cumin
  • ½ tsp black pepper freshly ground
  • ¼ tsp cayenne pepper
  • 28 oz whole peeled tomatoes
  • ¼ cup dry white wine
  • 1 bay leaf
  • ½ cup pitted green olives sliced lengthwise
  • 1 tsp distilled white vinegar
  • Chopped cilantro, white rice, and black beans for serving

Instructions
 

  • Preheat oven to 275°F
  • Thoroughly dry roast with paper towels. I prefer to brown meat unseasoned, but salt and pepper if you'd like.
  • Heat oil on high in an ovenproof pan; a lidded enameled cast iron works best.
  • Brown meat on all sides, move to plate.
  • Cook onion, bell peppers, and salt until softened and beginning to brown. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are brown.
  • Add white wine and cook while stirring until evaporated.
  • Add paprika, oregano, cumin, black pepper, and cayenne. Stir.
  • Add tomatoes and break up with a spoon.
  • Bring to a boil and cook for 8 minutes.
  • Place roast into liquid and add bay leaf. 
  • Cover and move to oven.
  • Cook for 3 hours or until meat is easily shredded with fork.
  • Remove meat from liquid, discard bay leaves, let cool 15 minutes.
  • Use 2 forks to shred meat.
  • Return meat to pan, add  olives and vinegar.
  • Serve with cilantro, rice, and beans.
Keyword Antelope, Pronghorn
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