PRONGHORN TENDERLOIN

PRONGHORN TENDERLOIN OVER CAMPFIRE

Today I am inspired by the cool weather and some friends currently on a big game hunt out west. For today’s episode, I will be cooking over a hardwood campfire and will be showing you a great pronghorn backstrap recipe. This has got to be one of my favorite antelope recipes, so be sure to follow along for a great meal to share your harvest with friends and family!

Ingredients

· ½ cup of chopped bacon

· 1 cup of cremini mushroom/shitake mushroom mix

· Pronghorn tenderloin

· 1/2 cup of white onion (diced)

· 3 cloves of garlic

· Salad oil

· Salt and pepper

· 1 handful of fresh thyme

· 2 tablespoons of butter

· 2 tablespoons of white flour

· 1/4 cup of red wine (Merlot is best)

· Fresh parsley leaves