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Category: Miscellaneous/Information
Rating: (?) Not Yet Rated
Contributing Chef: james
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Title: . Antelope / Pronghorn - Basic Information
Ingredients:
1 Servings
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ANTELOPE / PRONGHORN
Method of Preparation:
The pronghorn is another animal better known by another name, the antelope. Actually this is not a member of the antelope family, nor of the goat family, in spite of the similarity of the horns. This animal is unique; it has no relative anywhere in the world. The pronghorn sheds its horns each year as do animals that wear antlers. When the horns are shed, however, the long fibrous core remains. Both male and female carry horns. The doe runs around 65 pounds; her mate may average about 80. The larger and longer the horns, the older the animal is assumed to be. The pronghorns country is the sage dessert, the wide open spaces of the "purple" rather than the culinary sage. Because the sage forms a fair part of their diet it does affect the flavor of the flesh. I personally rather like it and do not marinate the meat unless I know the animal had been run in fright. The thing to keep in mind is that sage does not blend well with culinary sage, so dont use any of that in your cooking. People who find the wild sage taste in the meat not to their liking frequently soak the meat in milk for a few hours, then drain and continue with the recipes. This does draw off some of the flavor and, of course, also takes some of the natural meat juices with it. Try it if you must, but do try the pronghorn plain first! The meat is fine-grained and there is little fat. Any that there is should be removed. Pronghorn meat lends itself well to recipes for veal. Information Source: THE HUNTERS GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-10-1997 |
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