When cooking our pronghorn's we use the same recipes as deer and elk, but find the meat to be more tender and has an amazing flavor!

If you have the backstraps whole, slice them 1.5-2" thick and slit with knife to make a pocket. Stuff the pocket with good bleu cheese, sear in olive oil and worchestire. place in a baking pan with sliced tomatoes on top of the steaks. cook at 350 until your desired rare/med. Serve with angel hair pasta with a butter-pesto sauce.