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Big Game · Pronghorn

Apple-Sage Seared Pronghorn Cutlets

Garden & Game kitchen collection · Serves 4 · 20 min prep · About 25 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Sage, apples and a light cider-vinegar sauce accompany tender cutlets and green beans.

Compatible species and required cuts

Use these cuts: backstrap, tenderloin.

Pronghorn: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

1 1/2 lb pronghorn loin, in 1/2-inch cutlets 2 apples, cored and sliced 12 oz green beans, trimmed 1 small onion, sliced 2 tbsp butter, divided 1/2 cup unsalted stock 1 tsp chopped sage 1 tbsp cider vinegar 3/4 tsp kosher salt 1/2 tsp black pepper

Method

Simmer green beans in water 5–7 minutes until tender, then drain. Season cutlets with half the salt and pepper. Heat 1 tbsp butter in a skillet over medium heat; brown meat in two batches 2–3 minutes per side and remove. Add remaining butter and onion; cook 4 minutes. Add apples and sage and cook 3 minutes. Pour in stock and vinegar; bring to a gentle simmer. Return meat and juices and cook until several thick cutlets reach 160°F. Transfer meat to a clean platter; warm beans in the sauce with remaining salt, then spoon over cutlets. Allergens: Milk. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.