Recipes
Grilled Antelope Steaks with Rosemary Garlic Butter
This recipe highlights its natural flavor with a simple rosemary garlic butter, a nod to the rustic simplicity of the American West.
Pronghorn antelope, native to the open plains, offers lean and tender meat that’s perfect for grilling. This recipe highlights its natural flavor with a simple rosemary garlic butter, a nod to the rustic simplicity of the American West. It’s a dish that respects the heritage of hunting and the open landscapes where pronghorn thrive.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 4 pronghorn antelope steaks
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 tbsp butter, melted
- 2 cloves garlic, minced (garden or locally grown)
- 1 tbsp fresh rosemary, chopped (garden or locally grown)
- Juice of 1 lemon (garden or locally grown)
Instructions
- Preheat grill to medium-high heat. Season steaks with salt and pepper, and rub with olive oil.
- Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes.
- In a small bowl, mix melted butter, garlic, rosemary, and lemon juice. Drizzle over the steaks before serving.