Baked Pronghorn Carbonnade

Recipe Ingredients

3 lbs	1362g / 48oz	Antelope top sirloin or top round - cut 1" to 1 1/2" thk
1		Garlic clove - slivered
12 oz	340g	Bock beer or dark beer
1/4 cup	59ml	Molasses
1		Onion - sliced
1 teaspoon	5ml	Grated orange rind
		Commercial Brown 'n' Season - to taste
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour

Recipe Instructions

Cut slits in the meat and insert garlic slivers. Put meat into a shallow pan and pour on a mixture of beer, molasses, onion, and orange rind. Let stand at room temperature for 2 hours, turning once. Remove meat and drain well; reserve marinade. Sprinkle both sides of meat evenly with Brown 'n' Season and put into a shallow baking pan.

Bake at 425 degrees for 25 minutes (medium rare) or to desired degree of doneness. Meanwhile, melt butter and blend in flour. Stir in strained marinade. Cook and stir over medium heat until sauce is thickened and smooth. Slice meat on an angle into 1/4-inch slices. Pour some of the sauce over the slices; serve the rest separately.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.