Roast Shoulder of Pronghorn


Many sportsman consider a shoulder roast to be the best and most flavorful cut on any big game animal, including the Pronghorn Antelope. Give this relatively simple recipe a try and you may never relegate this particular portion to the hamburger grinder again.

  • One whole shoulder of Pronghorn, blade in, trimmed of fat
  • 6-8 strips of bacon
  • Granulated Garlic
  • 3 Tablespoons Worcestershire Sauce
  • Salt and Pepper to Taste

Place meat on top of a sheet of heavy aluminum foil, then sprinkle garlic, salt and pepper over both sides of the roast. Lay bacon strips across the top, and distribute  worcestershire sauce. Seal completely in foil, and then add another sheet of foil to protect against leaks.

Set in a shallow pan, and place in the oven at 350 degrees. Cook for 2 1/2 to 3 hours; more or less according to size. It is a good idea to check this with a meat thermometer towards the end to prevent overcooking. Like most wild game, this is better served medium rare or so.

Serves 3-4

–Adapted from a recipe found in Game Cookery by E.N. and Edith Sturdivant.

* Instead of Worcestershire Sauce I used a similar organic substitute from my health food store that worked pretty well. I love the original sauce, but it can contain high fructose corn syrup, which I do my best to avoid.

** This recipe works equally well for Whitetailed Deer or Mule Deer.


Food Freedom, and Long Live Wild Game!

Michael Patrick McCarty

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A Journal of Honest Food, Freedom, and The Natural World