May 3, 2022
My uncle’s Antelope recipe from Dubois, Wyoming on the Wind River. He called it the Pronghorn 3 day Roast
You will need 3 pounds of antelope rump with bone out, which means you get to do the fun part first…go hunting!
First thing to do is fix up a marinade, which can be almost anything you like but I use my uncle’s. You need the following; 1 cup of vinegar, 3 bay leaves, 2 cups of chopped onions, 4 cups of buttermilk, 3 garlic chopped cloves. In a large mixing bowl or a sealable plastic bag, combine all the marinade ingredients. Then immerse the antelope roast and stir to make sure the roast is coated. Now refrigerate for 48 hours while turning or basting it several times a day.
The remaining ingredients you need is ¼ cup flour, 6 slices of bacon, ½ cup of your best whiskey, sone red pepper flakes, 1 can of beef consomme or you can make some stock from boiling the bones…but I use the can stuff, salt and pepper to your taste, and lastly some butcher’s twine.
Remove the roast and let it drain. Discard the marinade. Take the roast and roll it into a jelly roll and then take the butcher’s twine and tie it securely with a butcher’s knot spaced every 2 inches. Dust the roast with the flour and the salt and pepper, and lightly sprinkle the red pepper flakes and place it on a rack in your roasting pan. Arrange your bacon strips over it, add the beef consomme and whiskey. Then cook it at 350 degrees basting it every now and then for about an hour…or 20 minutes per pound. Make sure your internal temperature is 130 to 140 degrees. Remove the roast and let it stand for 15 minutes. You can reduce the pan juices by adding flour if you want. Carve and chow down with some great wine.
RB Bass Outdoor Angler and Hunter