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