Cedar-Plank Pronghorn Steaks

Transform your pronghorn antelope into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Pacific Northwest technique meets plains game

Northwest Heritage This preparation uses traditional Native American cedar plank cooking to impart subtle smoke flavors to tender pronghorn steaks.

Ingredients (Serves 6)

• 6 pronghorn backstrap steaks (6-8 oz each)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Cedar planks, soaked 4+ hours

Pacific Northwest Method

1. Plank Preparation: Soak your cedar plank in water for at least 2 hours. A wet plank smokes instead of burning.

2. Marinade Development: Combine olive oil, garlic, rosemary, and lemon. Marinate the steaks for at least 1 hour.

3. Plank Smoking Process: Place the soaked plank on a preheated grill . When it starts smoking, add the marinated steaks.

4. Cooking Control: Cook with the lid closed until the internal temperature reaches 145°F (with 3-minute rest).