Grilled Antelope Steaks with Rosemary Garlic Butter

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

  1. Preheat grill to medium-high heat. Season steaks with salt and pepper, and rub with olive oil.
  2. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes.
  3. In a small bowl, mix melted butter, garlic, rosemary, and lemon juice. Drizzle over the steaks before serving.
Back to blog