Pronghorn Backstrap Recipes
More about "pronghorn backstrap recipes"
ANTELOPE BACKSTRAP RECIPE - A RANCH MOM
Web Nov 10, 2020 Cuisine American Servings 4 Calories 310 kcal Ingredients 1 pound antelope backstrap steak ¼ cup olive oil 1 teaspoon greek …
From aranchmom.com
4.8/5 (15)Total Time 41 minsCategory MainCalories 310 per serving
From aranchmom.com
4.8/5 (15)Total Time 41 minsCategory MainCalories 310 per serving
- Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
- Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.
7 BEST PRONGHORN ANTELOPE RECIPES | WILD GAME …
Web Here’s a list of SEVEN mouthwatering Pronghorn Antelope recipes to dish up this year. And if you want to find more, be sure to view my entire collection of pronghorn recipes on the site. Remember, that most of my …
From nevadafoodies.com
From nevadafoodies.com
GRILLED ANTELOPE TENDERLOIN |BACON-WRAPPED AND …
Web Dec 4, 2019 Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours. Prepare charcoal grill for indirect heat. Light the grill and wait until it …
From allourway.com
From allourway.com
HOW TO PERFECTLY COOK A VENISON STEAK | MEATEATER …
Web Oct 2, 2019 Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a …
From themeateater.com
From themeateater.com
ANTELOPE BACKSTRAP IN SAGE BUTTER - WILD GAME RECIPES
Web Sep 6, 2011 Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. I really enjoy using rubs on our wild game and making sure that the meat …
From nevadafoodies.com
From nevadafoodies.com
TIPS TO PREPARE AND COOK MOUTHWATERING ANTELOPE MEALS
Web Sep 10, 2022 On the barbecue, cut the steaks or take an entire backstrap and splay it in half or thirds. Mix olive oil, Worcestershire sauce and minced garlic and rub liberally on the meat. Rub down with sea salt and pepper …
From tablemountainoutfitters.com
From tablemountainoutfitters.com
SMOKED VENISON BACKSTRAP RECIPE - HOW TO SMOKE VENISON
Web Apr 5, 2021 Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of …
From honest-food.net
From honest-food.net
MARINATED VENISON BACKSTRAP - MODERN FARMHOUSE EATS
Web Aug 19, 2021 Marinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through. …
From modernfarmhouseeats.com
From modernfarmhouseeats.com
SMOKED VENISON BACKSTRAPS WRAPPED IN BACON - THE …
Web Dec 6, 2017 What is a Backstrap (Venison Loin)? Like the wildest game, venison is lean meat high in protein with very little fat. If you are not familiar with venison, the deer backstrap is cut from the top of the deer from …
From themountainkitchen.com
From themountainkitchen.com
TOP 5 WAYS TO COOK ANTELOPE | FIELD & STREAM
From fieldandstream.com
Author David Draper
- Smoky Grilled Backstraps – Quick, simple and so delicious. Cut a whole backstrap crosswise in thirds, dust with salt and pepper and grill over a two-stage fire.
- Green Chile – Years ago, I came across a recipe called Zuni Green Chile that called for both antelope and hominy. It’s now a staple at my house during years I’m lucky enough to kill an antelope.
- Breakfast Sausage – For some reason, antelope lends itself really well to breakfast sausage. The butcher at my local grocery store will sell you a pack of their pre-made seasoning and it is tough to beat.
- Antelope Satay – I’ve recently started really getting into meat on a stick, which offers near-endless possibilities and is a great way to use up cuts normally reserved for roasts or round steak.
- Fajitas – Another great use for rounds steaks, or those random chunks leftover from butchering. I braise my meat for a few hours with a red chili sauce, then serve them with onions and peppers sauteed separately.
COLORADO PRONGHORN HUNT & BACKSTRAP RECIPE
From mountaingirl.camp
4.8/5 (4)Category Main DishCuisine Comfort FoodEstimated Reading Time 7 mins
VENISON KABOBS | MEATEATER COOK
Web May 18, 2020 1 ½ cups oil (canola, grapeseed, or vegetable) ¾ cup red wine vinegar; ¾ cup soy sauce; ¼ cup brown sugar; 6 cloves of garlic, smashed; 3 sprigs of fresh rosemary, minced
From themeateater.com
From themeateater.com
PRONGHORN BACKSTRAP WITH BERRY-BOURBON SAUCE - YOUTUBE
Web This simple wild game recipe for antelope loin is the perfect meal for hunting camp.
From youtube.com
From youtube.com
COOKING PRONGHORN BACKSTRAPS - SO GOOD!!! - YOUTUBE
Web In this video I cook up some pronghorn and the whole family gives it a taste test. It is so good! Very tender meat.HUGE discounts on My Hearing Protection:GS...
From youtube.com
From youtube.com
WILD GAME RECIPE: BACON-WRAPPED ANTELOPE BACKSTRAP
Web To bake preheat the oven to 400 °F. Place the meat on a rack over a foil wrapped cookie sheet. (Really simplifies the cleanup. For a rare roast, bake for 15 to 25 minutes, or until the internal temperature is at 130 °F. If you like it a little more done just cook a few minutes …
From news.sportsmans.com
From news.sportsmans.com
ANTELOPE RECIPES | WILD GAME CUISINE - NEVADAFOODIES
Web Wild Game Antelope Recipes. Feathered. Game Birds & Fowl Recipes. Grind. Wild Ground Game Meat Recipes. Bison. Bison Recipes. Sheep. Bighorn Sheep Recipes.
From nevadafoodies.com
From nevadafoodies.com
THE BEST VENISON BACKSTRAP RECIPES • THE RUSTIC ELK
Web Oct 19, 2022 Smoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a plate in order to absorb the majority of the excess moisture. Preheat the smoker to …
From therusticelk.com
From therusticelk.com
PRONGHORN MEDALLIONS
Web Turn the heat to medium so the butter doesn’t burn. It should take about 8 to 10 minutes (4-5 minutes per side) or so to get a nice brown crust on the backstrap without overcooking the center. Remove the meat, and set aside to rest. Add the shallots or onion to the saute …
From cattlegirlcait.com
From cattlegirlcait.com
PRONGHORN TENDERLOIN RECIPE OVER CAMPFIRE - MTN TOP …
Web Ingredients. · ½ cup of chopped bacon. · 1 cup of cremini mushroom/shitake mushroom mix. · Pronghorn tenderloin. · 1/2 cup of white onion (diced) · 3 cloves of garlic. · Salad oil. · Salt and pepper. · 1 handful of fresh thyme.
From mountaintopoutdoors.com
From mountaintopoutdoors.com
THIS BACON WRAPPED VENISON TENDERLOIN IS EASY TO PREPARE - WIDE …
Web Aug 25, 2021 Instructions. Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best. Preheat oven to 350 F …
From wideopeneats.com
From wideopeneats.com
PRONGHORN RECIPES — A 12 GAUGE GIRL BLOG — A 12 GAUGE GIRL
Web Feb 8, 2022 In a large skillet, preheat olive oil over medium heat. Add diced onion and cook five to seven minutes, until onion is soft and translucent. Add venison Italian sausage to onions and cook five to seven minutes, until sausage is cooked through. To skillet, add …
From huntingandcooking.com
From huntingandcooking.com
CHECK OUT MY FIRST RECIPE!... - KATE IN THE GREAT OUTDOORS - FACEBOOK
Web Check out my first recipe! This pronghorn backstrap with black currant port wine sauce is a great way to elevate your wild game
From facebook.com
From facebook.com
GRILLED FAJITA SALAD WITH PRONGHORN ANTELOPE LOIN | PEAK TO PLATE
Web Jul 17, 2020 Aside from the tenderloin, the backstrap (also known as the loin) is usually the most prized cut of meat off any big game animal. The backstrap runs along the sides of the spine which is where ribeyes are cut from in beef cattle. The backstrap has very little …
From peaktoplate.com
From peaktoplate.com
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