Hunting Forum

I am the proud beneficiary of my first ever pronghorn meat, given to me by a friend of a friend.  Does anyone have any awesome recipes that I could try out?  Are there any special steps to preparing it or do you just prepare it as you would deer meat?  He told me it was the hind quarter and already deboned.  I'm guessing he gave me close to ten pounds of meat.  What is the best way to cook it up?  Steaks, roast carrots potatoes, etc.?  Thanks.

I can eat pronghorn anyway I like and eat venison.....but if it was killed in Sage Brush country, I find the meat both smelling like and tasting like I think sage would if it gets cool while eating.....I turn mine into summer sausage where I don't have to worry about cooking or eating smell...makes darn good dog food too!

Here is my favorite way to eat antelope roast.

4-5 lbs meat
1 envelope dry onion soup mix (Lipton)
10 oz can mushroom soup (do not use directions on the can)
1 cup sour cream

Place raw roast in a heavy casserole or Dutch oven with a lid. Pout the onion soup mix over it, then pour (spoon) on the undiluted mushroom soup. Put lid on. Bake in oven at 325 F for 2.5 to 3 hours, until meat is very tender. Remove meat to a serving platter and let stand 10 minutes before carving. Stir gravy well and add 1 cup sour cream. Heat GENTLY but DO NOT BOIL. Serve with mashed potatoes (rice or noodles if you are nuts) and your favorite veggies. Just had an antelope roast last week this way. I know it seems weird but do not add any liquid. The meat has plenty and you will be surprised how much gravy you get. This also works great with Whitetail, Mule deer, sika deer and beef. Probably works with other types too, just have not tried with anything else. BTW, I work with a bunch of ex pats from France. They beg me to bring this in (Antelope or deer) when we celebrate Bastille day, Thanksgiving, Christmas or some other excurse to have a potluck at the office.

By the way, if it was killed in Sage Brush county like Mr. Tennessee suggested, warm up the soup according to the directions on the can and throw away the antelope. The only thing I have tasked that is worse is a black bear I shot several years ago in Alaska. Dang was that thing nasty.

jb, I will take Speed Goat anytime over Zebra killed one afternoon and eaten next day or Giraffe killed one morning and eaten that evening!!! Didn't have chance to age as leaving on day I tried to eat them!
Later had Zebra aged five days and it wasn't bad....not great but not bad!
I have turned several Pronghorn into summer sausage and it was dang good!

i've eaten a bunch and cook any way you like your venison. As for the taste- i've heard some complain about the flavor- personnally I like it and my Dad loved it (not quite as much as whitetail- but second best for him). I personally like the "sage" flavor it gave hamburger and meatloaf- my taste buds. I think it is a mtter of taste- it aint whitetail, beef etc-- sorry not much help here- like i said try your favorite venison recipe.
Bob

I have found that the best way to treat pronghorn is not much of anything.....  We make most of ours into hamburger using pork backfat for the fat.  Mixed about 70/30 and cooked medium/rare with just a touch of salt and pepper.  Our goats come from an area that has a lot of white mountian sage, a favorite spice of mine, which makes it one of the few self seasoning game meats.  For the tenders and straps, we just dredge lightly in seasoned flour, a little heavier on the pepper, and fried in pork fat or cut into strips and deep fry in hot oil.  To me, speed goat is such a mild meat that even a thin slice of American cheese detracts from the flavor, let alone using a real, flavorful cheese.  The flavor comes through better with the less spices you use, IMHO