Does anyone have a recipe for cooking pronghorn backstraps that they will share? Any other pronghorn recipes?

I cooked a pronghorn leg roast this past sunday evening which was pretty good. I followed my standard venison roast braising recipe: sear on all sides, add 1 cup of water and cook covered in a 325 degree oven for 3 hours, turning the meat over every 30 minutes. I also apply a coating of herbs on the meat consisting of 6 ground or crushed juniper berries, 1/2 teaspoon of marjoram, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper. I add water if needed during the cooking. I try to let the volume of liquid reduce -- without drying completely up! -- towards the end of the cooking process. I then thicken the liquid with a mixture of melted butter and flour and serve this as a gravy with the meat.