Passalacqua Winery

Pronghorn Antelope Steaks

An honest assessment of Antelope and a solid recipe from Live Wild Eat Wild. View the original at https://www.livewildeatwild.com/pronghorn-antelope-steak-recipe/

If you ask someone what their favorite big game meat is, the most common response is, invariably, deer. Out west you’ll hear elk a lot more often, but it’s a rarity to hear anyone speak about antelope as their first, second, or even third choice. Part of that is related to the limited accessibility of antelope meat, but the bigger bruise on the reputation of antelope is that so often you hear that it tastes TERRIBLE. Sometimes, antelope really can taste terrible. But that’s the exception, not the rule. Pronghorn Antelope Steak is, in my opinion, the best-tasting big game meat. But to ensure it tastes the best it can, you need to care for it.

Prep Time: 15 min
Cook Time: 10 min
Serves 2-4

Ingredients

Antelope Steaks, trimmed · 2 pounds
Oil · 2 tablespoons
Fresh Ground Pepper · Pinch
Course Sea Salt · Pinch
Fresh Rosemary · Sprig
Fresh Thyme · Sprig
Garlic, crushed · 2 cloves

Instructions

PREPARE YOUR INGREDIENTS: Ensure your antelope steaks have been properly trimmed, cleaned, and pat dry with a paper towel. Apply salt and pepper (or steak seasoning if you insist) and let rest to room temperature.
HEAT YOUR CAST-IRON SKILLET: Bring your cast-iron skillet to a high temperature. You don’t have to use cast-iron, but I’ve found it’s the best pan to use to get the best crust on a steak. Cast-iron retains its heat, and is naturally non-stick. It’s important that your skillet is HOT. To ensure you get the entire pan hot, it’s helpful to put it in the oven before cooking. Don’t rush it! If your pan isn’t hot all over, it’s not ready to cook. An easy way to check is to test the top edge of your pan. If it’s hot, it’s ready!
COOK YOUR STEAK: Add your oil to the cast-iron skillet, and add your steaks. Ensure that your steaks have ample space between them so they get maximum heat. Cook 3-5 minutes on the first side, until you get a good crust forming. Cook time will vary depending on meat temperature, thickness, and pan temperature. Flip your steaks, and get ready to add your butter, garlic, and herbs.
ADD BUTTER, GARLIC, AND HERBS: After flipping your steak, add your butter to the pan, broken up into pieces. As the butter melts, add the crushed garlic cloves and herbs to the butter. Baste the butter, garlic and herbs onto the steaks as they continue to cook. Use a meat thermometer to check the internal temperature, and remove from the pan once the steaks reach 135-140° F.
LET YOUR STEAK REST: The most important step, beyond preparing your meat in the field, is to let it REST. After your steak reaches the desired doneness, set aside on a plate, spoon the pan butter, herbs, and garlic cloves over the top of the steaks, and cover with foil. Let rest for at least 10-15 minutes. The general rule of thumb is to rest your meat as long as it took to cook.
SERVE IT UP: Put your steaks on a plate and spoon any resting juices and leftover butter on top. Serve with any sides you wish, and enjoy!