We Recommend


The Complete Guide to Game Care & Cookery
by Sam Fadala


Grow a garden anywhere - even in Wyoming!

Life from the Garden
by Laura Wheeler



Link With PronghornPride

Wanna Share?

Do you have a photograph of a pronghorn you shot on your hunting trip in Wyoming? A story about your hunt? A recipe, a correction for this site, or any other knowledge or anecdote about pronghorn? Then we'd love to publish it!

Contact us here...


"Wild" Meat Loaf

1 lb wild game meat
1/2 cup cracker crumbs, bread crumbs, or dry oatmeal
1 egg 1 TBSP onion powder
1/8 tsp garlic powder pinch cayenne pepper
1 TBSP chili powder
2 TBSP tomato paste, or 1/4 cup tomato sauce
1/4 tsp salt

Mix well, pat into a baking dish, bake at 375 degrees for approximately 1 hour. Serve with baked potatoes and spicy ranch dressing.


L Wheeler
Sapulpa, OK

Pronghorn Mexican Style

For people who think antelope is too "gamey", we have found that the Mexican flavors hide it well.  So we'll make fajitas or steak quesadillas.


1 pound (approximately) lean diced antelope meat
1 packet of Taco of Fajita seasoning
1/2 Cup Water
2-4 Tablespoons butter or margarine

Melt butter in a medium saucepan (or frying pan) on medium heat.  Brown the antelope meat then add seasoning and water.  Simmer for several minutes until meat is cooked through and tender. (For Fajitas a dusting of flour and more water produces more "sauce")

For quesadillas place desired amount of meat and cheese between 2 tortillas and grill (frying pan or electric grill) them until the cheese is melted.

For fajitas wrap desired amount of meat with cheese, lettuce, tomatoes, green onion or chives, sour cream or ranch dressing, etc.

By Braeden Hyde
Laramie, Wyoming

Pronghorn Steaks

For those of us who like the flavor, there's nothing better than grilling antelope steaks.  My personal preference is charcoal, but gas grills would also work.  The challenge in grilling is that pronghorn meat is so lean it tends to dry out.  An outside source of fat improves things (can anyone say BACON!?)

First marinade steaks for several hours in your favorite marinade (A1 Steakhouse, Onion and Garlic is my preference) diluted with lemon juice.

Light the charcoal (or turn on the gas grill).  Just before cooking time, wrap each steak in bacon, using toothpicks to hold it in place if necessary.

If slow grilling on low heat, the antelope will be done the same time the bacon is crispy.  If higher heat (and less time) is preferred, the bacon will usually be charred, so simply remove and discard it (it served its purpose).

The steaks should be eaten immediately as cooling tends to enhance the gamey flavors.

I've also known people to put cheese slices (swiss, parmesian, etc)inside the bacon, but you have to make sure there are no gaps for melted cheese to escape from.

by Braeden Hyde,
Laramie, Wyoming

Pronghorn Stroganoff

Stroganoff is also a good way to tone down the flavor.


1 pound lean diced antelope meat.
2 tablespoons butter or margerine
2-4 tablespoons flour
1/4 cup finely diced onion
(or 1/8 cup dehydrated onion flakes)
1 cup water
2 cans cream of mushroom soup
1 16 ounce (1 pint) sour cream
Worcestershire Sauce

Brown the antelope in melted butter on medium heat in a large saucepan. Add onion and Worcestershire Sauce to flavor (about 2 tablespoons, more or less), reduce heat and simmer with lid on until the meat is cooked through.  Dust with flour, add water, sour cream, cream of mushroom soup, and ketchup (if desired, no more than 2 tablespoons).    

Simmer for several minutes, stirring occasionally, until ingredients are all blended and heated.  

Serve over rice or noodles (rice is my preference).


by Braeden Hyde,
Laramie, Wyoming