ANTELOPE / PRONGHORN This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds 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 andlonger 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 marinatethe 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 don't use any of that in yourcooking. 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 doesdraw 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. Jacqueline E. Knight

============================== Antelope Steak Pie Amount Measure Ingredient Preparation Method === CRUST === 1 cup Flour 1/2 cup Shortening 1/4 teaspoon Salt 1/2 cup Mashed potatoes 1 teaspoon Baking powder 1 cup Water === FILLING === 1 1/2 pounds Antelope steak 1/3 teaspoon Freshly-ground black pepper 2 tablespoons Flour 1/8 teaspoon Ground cloves 1 teaspoon Salt Water as needed Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat. Cut the steak into thin strips, dip each in the flour, salt, pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to oven and bake twenty-five minutes longer. A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor. ============================== Wyoming Marinated Pronghorn Leg Recipe By: Jacqueline E. Knight Amount Measure Ingredient Preparation Method 4 pounds Pronghorn leg roast - (to 5 lbs) boned 1/2 cup Olive oil 2 cups Red or white wine Juice of 2 lemons 2 teaspoons Salt 1 teaspoon Freshly-ground black pepper 1 Bay leaf 3 Garlic cloves minced 2 Garlic cloves - (or more) slivered Make a marinade with all ingredients except roast and slivered garlic. Soak meat in it for 24 hours, turning several times during marinating. Remove meat and drain. Stud with slivers of garlic to taste. Let stand for 1 to 2 hours at room temperature. Roast in 200 degree oven for 8 hours, basting with marinade from time to time. Serve well chilled for a cold buffet.