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<blockquote data-quote="manitou" data-source="post: 1506031" data-attributes="member: 105280"><p>Wow... I have only killed 9 pronghorns, but they have been absolutely phenominal table fare.</p><p>Our favorite meat!</p><p>Steaks, we cut into 1 1/2" cubes and skewer with onion, jalopeno, cherry tomatoes and various peppers... red, yellow and orange. Cooked to a medium rare or medium. Awesome! The guys at work like them so much they offer to pay for my tags!</p><p>We grind ALL our wild game meat with about 30% fatty roasts... pork and beef. Wife buys the roasts before season whenever she sees a deal and tosses them in the freezer until "grinding day". We do this to add moisture to the grind.</p><p>Of course, wild game roasts go in a crock pot with new potatoes, onion, celery and carrots. Add chicken or beef broth for juice if you want. A little red pepper, black pepper and salt.</p><p>The steak meat is only soaked in olive oil for an hour or so, then seasoned lightly before cooking. We find that antelope will absorb flavors more readily than a lot of other meats and can be over the top if over-seasoned.</p><p>Maybe I have been lucky or maybe it's the fact that I get the hide yanked off them ASAP and get them cooled quickly. Most, if not all the goats I have taken are in sagebrush country, but frequent irrigated hay fields and prairie shortgrasses.</p><p>Also: Google Kefta Kabobs for a ground pronghorn/venison recipe. With home made tsaziki sauce they are a nice change to use up ground meat.</p><p>Another great recipe to google is osso bucco. You will never look at shanks the same way... and will probably regret all the years of tossing them away.</p></blockquote><p></p>
[QUOTE="manitou, post: 1506031, member: 105280"] Wow... I have only killed 9 pronghorns, but they have been absolutely phenominal table fare. Our favorite meat! Steaks, we cut into 1 1/2" cubes and skewer with onion, jalopeno, cherry tomatoes and various peppers... red, yellow and orange. Cooked to a medium rare or medium. Awesome! The guys at work like them so much they offer to pay for my tags! We grind ALL our wild game meat with about 30% fatty roasts... pork and beef. Wife buys the roasts before season whenever she sees a deal and tosses them in the freezer until "grinding day". We do this to add moisture to the grind. Of course, wild game roasts go in a crock pot with new potatoes, onion, celery and carrots. Add chicken or beef broth for juice if you want. A little red pepper, black pepper and salt. The steak meat is only soaked in olive oil for an hour or so, then seasoned lightly before cooking. We find that antelope will absorb flavors more readily than a lot of other meats and can be over the top if over-seasoned. Maybe I have been lucky or maybe it's the fact that I get the hide yanked off them ASAP and get them cooled quickly. Most, if not all the goats I have taken are in sagebrush country, but frequent irrigated hay fields and prairie shortgrasses. Also: Google Kefta Kabobs for a ground pronghorn/venison recipe. With home made tsaziki sauce they are a nice change to use up ground meat. Another great recipe to google is osso bucco. You will never look at shanks the same way... and will probably regret all the years of tossing them away. [/QUOTE]
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