Asian-inspired Pronghorn Steak
Pronghorn antelope is similar to veal in that it’s tender and flavourful. Yet it gets a bad rap for being musky or fragrant with sage. If the taste isn’t satisfactory, the animal likely wasn’t handled properly in the field—the hollow hair does hold the scent of sage and prairie, so the longer it’s on the animal, the more the smell becomes a potential taste. Remove the hide quickly and cool the meat.
Steaks and roasts are fine-grained meats that are tender when cooked medium-rare, or at the most, medium. Green onion, garlic, sesame oil, and ginger make a great marinade that will not overpower or disguise the true beauty of antelope.
- 2 lbs pronghorn antelope loin
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- ¼ cup olive oil
- 1 tbsp sesame oil
- ¼ cup soy sauce
- Cut pronghorn antelope loin into one-inch thick steaks.
- Add onion, garlic, ginger, olive oil, sesame oil, and soya sauce in a sealable container with the steaks. Shake well, so all steaks are fully coated.
- Marinate steaks for four hours, turning the container over every hour or so.
- Heat a large cast-iron frying pan to medium-high heat. Place steaks in hot pan and leave them to sear for two minutes. Flip steaks and let sear for three minutes on the opposite side.
- Remove steaks from frying pan and let rest in foil, completely sealed for 5 minutes before serving.