Pronghorn Antelope Steak Panzanella Salad
Pronghorn Antelope Steak Panzanella Salad with its ripe, juicy tomatoes, bread, garlic, and fresh basil will transport you to the sunny Italian countryside.Those little bites of bread are simultaneously crunchy and salty and oozing with all kinds of deliciousness.ANTELOPE STEAKI've eaten a lot of antelope meat over the years, and I am happy to say that if you asked my wife and daughter what their favorite wild game is, they would both say – pronghorn antelope steak is their favorite. It's true! Antelope is some of the best tasting meat on the planet. My wife prefers it over white-tailed deer, mule deer, and even elk steak. The key to a great antelope steak is getting the meat cooled down right away. When people ask me how long to hang a deer, I always tell them to try and attempt 14 days. It really makes a big difference. And that same mentality goes for aging antelope or aging elk.When venison is correctly hung and aged, two things happen. First, natural enzymes break down connective tissue, effectively tenderizing the meat. Second, the muscles lose moisture over time, which concentrates flavor within the fibers. You can wet-age or dry-age your meat. The former involves vacuum sealing the venison cuts, as if you’re prepping them for the freezer, but keeping then in a cooler or refrigerator instead.If you love venison steak as much as we do, you can also check out Our 15 Best Venison Steak recipes!HOW TO MAKE STEAK PANZANELLA SALAD1. Preheat oven to 400 degrees F.2. Tenderize steak on a cutting board with a Jaccard meat tenderizer, passing over three times on each side of the steak. Season the steak with paprika & salt and set it aside.3. In a large bowl, toss bread with olive oil and 1 teaspoon of salt on a baking sheet and place in preheated oven for 8 minutes, tossing bread with tongs after 4 minutes.4. Meanwhile, make the vinaigrette by whisking together all ingredients in a small bowl.5. Remove bread from the oven and set aside.6. Heat a large cast iron skillet over high heat until very hot. When the skillet is ready, add 2 tablespoons olive oil to the pan, then add the steak and sear evenly on both sides for about 2 minutes on each side.7. Top steak with a tablespoon of butter and place the skillet in the preheated oven. Cook the steaks until they reach 125 degrees F internal temperature on an instant-read meat thermometer.8. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for about 10 minutes while you finish the salad.9. In a large bowl, combine tomatoes, red bell pepper, cucumber, red onion, capers, and fresh basil. Add bread and toss with vinaigrette.10. On a cutting board, slice the cooked steak in 1-inch cubes.11. Spoon the salad on a serving platter, and top with the steak. Serve immediately.MORE VENISON STEAK RECIPESVenison Steak SouvlakiDeer Steak CrostiniDeer Steak TagliataCoffee Crusted SteakVenison Chicken Fried SteakCast Iron Venison SteakVenison Steak and Kidney PieCountry Fried Deer SteakCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Pronghorn Antelope Steak Panzanella Salad? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Pronghorn Antelope Steak Panzanella Salad Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Salad Ingredients
- 8 ounces antelope or deer steak, trimmed of all silver skin
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 pound Italian or French loaf of bread, cut into 1-inch cubes
- olive oil
- 1 tbsp butter
- 1 tsp salt
- 2 large ripe tomatoes, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 cucumber, sliced
- 1 red onion, peeled, cut in half, and sliced thin
- 1 3.5 ounce jar of capers, drained
- 1 dozen fresh basil leaves
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- Tenderize steak on a cutting board with a Jaccard meat tenderizer, passing over three times on each side of the steak. Season the steak with paprika & salt and set it aside.
- In a large bowl, toss bread with olive oil and 1 teaspoon of salt on a baking sheet and place in preheated oven for 8 minutes, tossing bread with tongs after 4 minutes.
- Meanwhile, make the vinaigrette by whisking together all ingredients in a small bowl.
- Remove bread from the oven and set aside.
- Heat a large cast iron skillet over high heat until very hot. When the skillet is ready, add 2 tablespoons olive oil to the pan, then add the steak and sear evenly on both sides for about 2 minutes on each side.
- Top steak with a tablespoon of butter and place the skillet in the preheated oven. Cook the steaks until they reach 125 degrees F internal temperature on an instant-read meat thermometer.
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for about 10 minutes while you finish the salad.
- In a large bowl, combine tomatoes, red bell pepper, cucumber, red onion, capers, and fresh basil. Add bread and toss with vinaigrette.
- On a cutting board, slice the cooked steak in 1-inch cubes.
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