Pronghorn cooking tips?

Guy Miner · Oct 23, 2012

So... Treat like venison?

Never cooked any pronghorn before. The only time I've eaten any, it seemed kind of dry, but was likely over-done.

I was considering the "venison medallion" recipe below. It was sure a big hit here at my house with venison.

Ideas? What's your favorite way to cook any meat cuts from pronghorn?

Guy

Too Tall · Oct 23, 2012

Flour, salt, and pepper. Roll it in the flour. Cut it about 1/2" thick, with high heat. Seal it on both sides and turn the heat down, and finish cooking. Medium to MR is best.

FOTIS · Oct 23, 2012

Lots of spices guy! Ask Jim about my meatloaf!

cloverleaf · Oct 23, 2012

Guy,
This Marinade recipie is all I have used for YEARS. There is no such thing as "stew meat" around our house (unless you want it). Those smaller "less choice" pieces get cubed and soaked in this Marinade but it works good for tenderloin too. Incidentally, I like those smaller pieces grilled on a skewer. I little bit of work but they make great Fajita's!

Grilled Steak Marinade
For Deer Antelope Elk or Moose- enough for 3 to 4 pounds of meat

2 cups Canola oil
2 tbsp Garlic powder
2 tbsp Onion powder
1 teaspoon black pepper
2 tbsp soy sauce
4 tbsp Worchestershire Sauce

Mix ingredients together and add meat. Marinate over night (usually long enough) or up to three days in refrigerator.

Hint Slice meat fairly thin 1/2 inch or so, before you marinade. pre heat gas grill on high. Cook quickly. Remove from grill while still juicy. Obviously, as with any game, if its on the fire to long it will get dry and tough.

I had a friend who was a ex-chef and could do magic with a "roast" and a bottle of wine and some vinegar, but he didnt have a "recipie". I think the wine had somthing to do with that :lol: .

As Ive said before, antelope can be "strong" but if you trim it well and got it out of the hide quickly, I find it to be excellent. It wont replace beef for me, but it is a wonderful treat. I used to just fry it up in butter and garlic, but the family likes the marinade recipie so well I havent done that in a lontg time.

Any way, Hope it turns out great. Oficially jealous.... enjoy! CL

jmad_81 · Oct 27, 2012

I just threw a few of my favorite steak seasonings on some 1" thick packstrap steaks and put them on the grill. MR is the way to keep them. My wife loves it more than she does elk, and way more than she does deer.

The key to good Pronghorn meat is to keep the meat cool as soon as possible in the field, or so I have been told. Ours was on ice with in 30 minutes of being shot.

6mm Remington · Oct 27, 2012

medium rare is the way to go Guy and rolling them in flour and frying up they are great. You can change up the flavor a bit by putting the flour in a plastic bag and then dumping in your pepper and try garlic salt for a slight change. Keep some air in the bag and shake it up to mix it. Then open it up and put your steaks in the bag. Keep air in the bag and twist the top and shake it up. It lightly coats the meat, and then fry it.

Also great.

Put steaks in a mixture of stirred up eggs and milk in a glass bowl or plastic bowl. Cover the steaks with the mixture and IF you have time (not necessary), put in the fridge for a couple hours.

Heat a pan medium high with some oil and butter.

1-tube of Ritz crackers crushed.

Take a steak out of the mixture making sure it's covered in the egg mix. Quickly dip it on both sides into the Cracker crumbs. Fry up in the pan until the cracker outside is a medium brown and then turn and do the same on the other side. Salt and pepper to taste. Lightly pink in the middle is how they will turn out and how IMO they should be cooked. IF there was any wild taste (antelope are really mild anyway), this helps to take any taste out and they are delicious!!

David