Monday, March 9, 2020

Pronghorn Antelope - Loin Steaks

I have a friend who shot a pronghorn antelope in northeastern Nevada in 2019 and sent me some loin steaks from it. I'd told him about my one previous time eating pronghorn antelope. It was shot in Wyoming and tasted like sagebrush, the gamiest piece of meat I've ever eaten. My friend assured me that the pronghorn from Nevada would be much better. They are feeding on other types of grasses. He also sent me a bottle of Bragg Organic Vinaigrette Dressing and Marinade and told me to marinade the meat in it for several hours before grilling it. 
Pronghorn antelope at Antelope Island in the Great Salt Lake.
The pronghorn steaks came in eight uneven pieces, but were quite thick. I put them in a plastic bag with the Braggs for about three hours and then grilled on high heat long enough to get a nice texture on the outside, but keep them rare on the inside. 
Packaging from the butcher.
Raw pronghorn steaks.
Cooked steaks.
Rare middle. 
We had Andrew with us, and some friends, and ate them along with some elk steak which I figured would be much better, but the antelope held its own. At least one person preferred the antelope to the elk. There was just a hint of gaminess, but just enough to make it interesting. It was quite wonderful. 

1 comment:

  1. Certainly better than any venison we've ever cooked.