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    Pronghorn Antelope roast q's

    Posts: 59
    in EggHead Forum
    Hello,

    My brother in law just got back from Wyoming and is bringing back this pronghorn antelope. We're looking to do a roast this week, but i haven't done one and don't want to mess it up. My understanding is that these don't have much fat, would a reverse sear be a good approach? like 200 degrees with some smoke I don't want to dry it out, any advice is much appreciated!


    Tampa, FL
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    • Posts: 14,544
      When I'm preparing Pronghorn I usually......

      wait a minute, I ain’t never come close to preparing something like that. 

      Lucky for you this is a diverse group and I bet someone has sage advice. Good luck! 
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    • Posts: 100
      I too offer no help......but that's a badass mustache.
      Just an Ole Miss Rebel fan living in Texas.
      Hotty Toddy!
      Mansfield, TX

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    • Posts: 15,672
      Maybe @Killit_and_Let_It_Age_Under_Carseat has some advice. 
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    • Posts: 6,239
      pgprescott said:

      wait a minute, I ain’t never come close to preparing something like that. 

      :) likewise.

      Almost every post about cooking wild quadrupeds I've read here have been about doing the back strap, the steak portion, not a roast.

      Usually, the animal has no fat to speak of, and is exercise tough to boot.

      My guess. Take the roast portion, and brine it for at least 24 hours, so as much moisture as possible will be held in it. Before cooking, smear it w. oil, and cook indirect to an internal of 135F rare.  The oil will let heat get to the outside w/o letting out too much moisture. Let cool, and slice it as thin as possible, and steam the slices just before serving.

      And maybe make some  pronghorn tartare. Nothing like minced red meat w. garlic, onions and some oil and vinegar. On crusty toast.


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    • Posts: 8,207
      edited October 2018
      I've cooked a couple and did them indirect with S&P @ 275 till 130 internal.  One I draped with bacon the other I did not.  Couldn't really tell much of a difference.  I prefer pronghorn ground for chili, tacos, jerky, etc.  It is by far my favorite game meat!

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 1,179
      Coming from someone with no experience...

      What about preparing the roast via SV?  If the meat is very lean and has a tendency to dry out, this would ensure that the entire roast came out perfect - and then you could finish with a quick sear on the BGE.  Just an idea...
      DFW - 1 LGBE & Happy to Adopt More...
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    • Posts: 417
      My brother has harvested a pronghorn every year now for about 4 years....it's the best game steak I've ever had....seriously!

      He had a buddy that made up a bunch of pastrami from the roasts last year, we're going to give that a shot this year. +1 to @GATraveller on the temp for steak. The last one I did was reverse sear to 130F internal...It was a little rare for the wife so I took hers to 145F on the sear. 
      Pratt, KS
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    • Posts: 59
      After some research, the plan is to do it SV We didn't have enough time the other night and ate back strap instead. I wasn't angry about it. Thank you all for chiming in.

      Tampa, FL
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    • Posts: 4,326
      While @Legume ‘s tag didn’t notify me of your distress call, I’ve done quite a few pronghorn when I was in Colorado. 

      Marinade for a few hours in non citrus marinade. Sous Vide for the win instead of reverse sear. Rub with a low sugar rub. Toss it in the cast iron to finish. I just did some caribou in beef tallow. It’s a game changer on wild game. 

      Good luck. Post pics. 

      "Brought to you by bourbon, bacon, and a series of questionable life decisions."

      South of Nashville, TN

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    • Posts: 443
      I did an antelope backstrap a month ago.  Lean is understatement.   But it’s grass fed !  We cut this up and I grilled it up to a little under 130.  Was told that if it gets much over that it will get dry.  It was to die for...
      these pieces we wrapped in bacon.   Had to try something to get my mom to try it.  She is not a fan of wild game.
      1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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    • Posts: 10,669
      TexasRebel said:
      I too offer no help......but that's a badass mustache.
      That and the hat make me think “bike courier”.
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    • Posts: 59
      @GrateEggspectations not sure the reference to bike courier, about his profession? He's a firefighter if that helps, but again I'm not certain of the reference.

      Tampa, FL
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    • Posts: 10,669
      Just that the mustache with hat made me think “bike courier”. I knew a few guys who worked as bike couriers while in university and they both wore hats (the short-brimmed biking ones) and sported moustaches just like that. 
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