Mediterranean Pronghorn Bowls with Harissa and Whipped Feta
These bowls are a great summertime use for wild game roasts. Slow cooked pronghorn with Mediterranean spices is served over saffron rice and finished with refreshing toppings.
Servings: 6
Calories: 808kcal
Equipment
- instant pot (for rice - optional)
Ingredients
Mediterranean Spiced Pronghorn Roast:
- 1 ½ lb pronghorn sirloin roast (or other wild game roast)
- 8 cloves garlic, peeled and smashed
- 1 yellow onion, cut in half lengthwise then sliced
- 2 teaspoon turmeric
- 2 teaspoon ground coriander
- 2 teaspoon paprika
- 2 teaspoon cumin
- ½ teaspoon cayenne
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 bay leaves
- ¼ cup apple cider vinegar
- 4 cups stock
- water (enough to cover roast)
Saffron Rice:
- 2 cups basmati rice, dry
- 1 yellow onion, finely diced
- 1 tablespoon olive oil
- 1 pinch saffron threads
- 3 ¼ cups vegetable stock
- ¼ cup boiling water
Harissa:
- 3 guajillo chiles
- 10 chiles de arbol
- hot water
- ¼ cup tomato paste
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 3 tablespoon apple cider vinegar
- ½ cup olive oil
Whipped Feta:
Other Ingredients:
- 1 bunch Tuscan kale, cut into ribbons
- ¾ cup kalamata olives, cut in half lengthwise
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh parsley
- pickled red onions
- cucumber and tomato salad
Instructions
Mediterranean Spiced Pronghorn Roast:
- Preheat oven to 250°F.
- Combine all spices except bay leaves. Rub half of the spice mixture on the roast. Reserve the other half for later.
- Heat dutch oven over medium-high heat. Add in olive oil. Once olive oil is heated, add in roast. Sear 2-3 minutes per side or until browned. Remove roast to a plate.
- Add in more olive oil if the pan is dry. Add in onion and garlic. Cook until translucent, stirring occasionally, about 3-5 minutes. Add in spices and cook an additional 1 minute.
- Place roast on top of vegetables and pour in stock. Add in bay leaves. Add enough water to cover the roast. Bring to a boil. Cover and place in oven for 6-8 hours. Check on it occasionally. If the roast is no longer submerged, flip it a few times during the cooking process.
- When roast is done, pull apart into bite-size pieces and place back in the broth. Keep warm until ready to serve.
Saffron Rice:
- Rice can be cooked in an Instant Pot or on the stove. These instructions are for the Instant Pot.
- Break up saffron threads into smaller pieces in a small glass bowl. Cover with boiling water. Set aside.
- Heat Instant Pot on high heat using the sauté function. Add in olive oil. Once olive oil is heated, add in diced onion. Cook until translucent, stirring occasionally, about 2-3 minutes. Add in basmati rice and cook until rice is fragrant and starting to brown, stirring frequently, about 2-3 minutes.
- Add in vegetable stock and saffron mixture. Stir to combine. Place lid on Instant Pot. Make sure the venting knob is in the sealing position. Set to rice setting. When the timer goes off, do a quick pressure release. Fluff rice with a fork and keep warm until ready to serve.
Harissa:
- Place guajillo chiles and chiles de arbol in a glass bowl. Cover with hot water and let sit 15-20 minutes.
- Once chiles are softened, use gloved hands to remove seeds and stems. Place chiles in food processor.
- Add all ingredients except olive oil to food processor. Blend until well combined. Add in olive oil and pulse a few times until olive oil is mixed in. Refrigerate until ready to use. Harissa can be made up to a few days ahead of time.
Whipped Feta:
- Add all ingredients to food processor. Blend for 2-3 minutes until well-combined and slightly fluffy. Refrigerate until ready to use. Whipped feta can be made up to 1 day in advance.
Assembly:
- To each bowl, add rice and kale. Top with pronghorn pieces. Arrange cucumber and tomato salad, olives, and pickled onions around bowl. Top with harissa and whipped feta. Sprinkle chopped mint and parsley over bowl. Enjoy!
Nutrition
Serving: 1bowl | Calories: 808kcal | Carbohydrates: 75g | Protein: 37g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1494mg | Potassium: 1083mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2645IU | Vitamin C: 41mg | Calcium: 215mg | Iron: 7mg
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