Herb-Crusted Pronghorn Leg Roast

A slow-roasted approach to pronghorn antelope that produces tender, juicy meat with a beautiful caramelized exterior. This recipe uses oven roasting to bring out the best in your harvest, creating a memorable meal for family and friends.

French technique meets American plains

Provincial French Adaptation This preparation applies classic French herb crust techniques to pronghorn leg roast, creating elegant presentations that highlight the meat's natural tenderness.

Ingredients (Serves 10-12)

• 5-6 lbs pronghorn leg roast (top round or bottom round)
• 2 tbsp Dijon mustard
• 2 tbsp olive oil

Herbes de Provence Crust:

• 2 cups fresh breadcrumbs
• 1/4 cup fresh rosemary, minced
• 1/4 cup fresh thyme, minced
• 2 tbsp fresh oregano, minced
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper

French Roasting Method

1. Mustard Base Application: Brush the entire leg with Dijon mustard. This helps the crust adhere and adds subtle flavor.

2. Herb Crust Preparation: Combine fresh herbs, breadcrumbs, garlic, and olive oil. The mixture should hold together when pressed.

3. Searing and Crusting: Sear the leg briefly, then press the herb crust firmly onto all sides.

4. Slow Roasting: Roast until the internal temperature reaches 165°F for medium.