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Pronghorn Tip Steak
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<blockquote data-quote="tuscan" data-source="post: 2159763" data-attributes="member: 90621"><p>These look great! Antelope is underappreciated. My brother and I each took an antelope last season in eastern CO. I took the backstraps and loins home right away and cooked them over the next week. They were excellent simply pan seared and oven finished, regardless what we cooked them with (but a fresh porcini rub with a porcini gravy sauce was the favorite). My brother took his and the rest of mine to a local butcher who processed them in 4-5 weeks. All of the meat processed by the butcher has a strong gamey taste, and my family won't eat it without heavy seasoning/brining. The butcher dry aged it in a freezer for a couple of weeks. That does not seem beneficial with antelope based on our experience.</p></blockquote><p></p>
[QUOTE="tuscan, post: 2159763, member: 90621"] These look great! Antelope is underappreciated. My brother and I each took an antelope last season in eastern CO. I took the backstraps and loins home right away and cooked them over the next week. They were excellent simply pan seared and oven finished, regardless what we cooked them with (but a fresh porcini rub with a porcini gravy sauce was the favorite). My brother took his and the rest of mine to a local butcher who processed them in 4-5 weeks. All of the meat processed by the butcher has a strong gamey taste, and my family won't eat it without heavy seasoning/brining. The butcher dry aged it in a freezer for a couple of weeks. That does not seem beneficial with antelope based on our experience. [/QUOTE]
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