The Story Behind the Food
Pronghorn Antelope. The nature of their lifestyle and the terrain of low-shrub, grassy prairies they live in make them relatively easy targets. But it can still make for an exciting and challenging hunt. They rely on speed as their major defensive tactic, and its superb eyesight allows it to spot danger a long way off. That genetic combination of speed and sight means that the antelope prefers the most open spaces available.
To a lot of hunters, especially locals who know where to go for a quick hunt, pronghorns are a great opportunity to hunt with little or no planning. Plenty of antelope are taken during lunch breaks or on Sunday mornings before a football game. There’s nothing wrong with a fast hunt. Given the buys lifestyles of some folks, they have precious little time to enjoy the outdoors and the challenge of the hunt. I’ll won't bash any of them for that. But I travel 6 hours to western North Dakota, and up to 12 hours to Wyoming to hunt antelope where they live, and share the joys of the western landscape.
· 8 ounces steak (antelope, deer, elk, or beef)
· 1 teaspoon each salt & pepper
· 2 Tablespoons avocado oil or olive oil
· 1 Tablespoon butter
· 1/2 yellow or red onion
· 1/2 cup beef broth
· 2 Tablespoons balsamic vinegar
· 1/2 cup fresh blackberries
· 1 Tablespoon brown sugar
· 1 teaspoon lemon juice
· A few sprigs of fresh thyme
· 1 teaspoon crushed pink peppercorns
1. Preheat oven to 450 degrees F. Season steak with salt & pepper and coat with oil. Sear steak on all sides in hot cast iron skillet, about 1 minute on each side. Place in hot oven until instant-read thermometer registers 125-130 degrees F. Remove and let rest.
2. While steak is in oven, cook onion in 1 Tablespoon butter in medium high heat pan for about 2 minutes. Add half of the blackberries (1/4 cup), balsamic vinegar, and brown sugar to pan and cook another 2 minutes on medium heat, stirring constantly. Add beef broth, stir well, and simmer for 5 minutes to reduce the sauce. Add lemon juice and simmer 1 more minute. Remove from heat.
3. Slice steak and divide on plates. Spoon sauce on top. Divide remaining 1/4 cup blackberries on plates. Sprinkle with fresh thyme and crushed pink peppercorns. Serve immediately.