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Cooks' Corner
From Field to Table in 6 Days (Pronghorn Backstraps)
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<blockquote data-quote="lancetkenyon" data-source="post: 2897350" data-attributes="member: 68875"><p>Went to NM and took a decent pronghorn on Sunday, 8-27. After 17+ miles of hiking and failed stalks in a day and a half, I took this buck at a whopping 130 yds.</p><p></p><p>[ATTACH=full]491424[/ATTACH]</p><p></p><p>Got home on Tuesday evening, and let him age until Friday evening. I butchered him myself, and cooked backstraps for dinner.</p><p></p><p>Kikkoman Teriyaki marinade</p><p>Kikkoman Teriyaki glaze</p><p>6-8 cloves fresh garlic minced</p><p>1 whole white onion sliced and halved</p><p>3-4 whole jalapeños diced</p><p>Bunch of black pepper</p><p>Bunch of crushed red pepper</p><p></p><p>Marinate for 3 hours</p><p></p><p>Get Cast iron grill pan hot as #€ll for backstraps</p><p>Separate pan for veggies</p><p></p><p>Separate backstraps from veggies and marinade</p><p></p><p>Backstraps in cast iron grill pan, sear both sides and cook to medium rare</p><p></p><p>Start veggies when meat is almost done. Cook Veggies and sauce until onions are slighly softened but still crunch, and sauce starts to thicken</p><p></p><p>Let meat rest for 10 minutes</p><p></p><p>Slice backstraps, pour onions/jalapeños and sauce over the meat. Serve hot.</p><p></p><p>Enjoy! </p><p></p><p>[ATTACH=full]491425[/ATTACH]</p><p>[ATTACH=full]491426[/ATTACH]</p></blockquote><p></p>
[QUOTE="lancetkenyon, post: 2897350, member: 68875"] Went to NM and took a decent pronghorn on Sunday, 8-27. After 17+ miles of hiking and failed stalks in a day and a half, I took this buck at a whopping 130 yds. [ATTACH type="full" alt="20230827_120721.jpg"]491424[/ATTACH] Got home on Tuesday evening, and let him age until Friday evening. I butchered him myself, and cooked backstraps for dinner. Kikkoman Teriyaki marinade Kikkoman Teriyaki glaze 6-8 cloves fresh garlic minced 1 whole white onion sliced and halved 3-4 whole jalapeños diced Bunch of black pepper Bunch of crushed red pepper Marinate for 3 hours Get Cast iron grill pan hot as #€ll for backstraps Separate pan for veggies Separate backstraps from veggies and marinade Backstraps in cast iron grill pan, sear both sides and cook to medium rare Start veggies when meat is almost done. Cook Veggies and sauce until onions are slighly softened but still crunch, and sauce starts to thicken Let meat rest for 10 minutes Slice backstraps, pour onions/jalapeños and sauce over the meat. Serve hot. Enjoy! [ATTACH type="full" alt="20230901_181342.jpg"]491425[/ATTACH] [ATTACH type="full" alt="20230901_184624.jpg"]491426[/ATTACH] [/QUOTE]
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From Field to Table in 6 Days (Pronghorn Backstraps)
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