It takes years to draw a pronghorn antelope licence in Alberta. Covet the meat for special meals that will help rekindle memories…at least until the next opportunity to bring home one of Alberta’s native ungulates.
This pasta is the perfect way to do that—ground pronghorn antelope is very lean and a great base for a flavourful, meaty sauce. Parmesan, ricotta, and mozzarella add taste and creaminess.
Feel free to add more vegetables, like peppers, spinach or whatever suits your preferences. A little extra colour is always good for presentation!
421 (sauce only)