Pan-Seared Pronghorn Medallions with Sage Butter

A perfectly seared approach to pronghorn antelope that produces restaurant-quality results with a beautiful crust. This recipe uses high-heat pan searing to bring out the best in your harvest, creating a memorable meal for family and friends.

Ironic tribute using the herb that allegedly taints the meat

Cultural Commentary This preparation playfully addresses the "sage flavor" myth by deliberately pairing properly prepared pronghorn with sage butter, demonstrating how the herb enhances rather than overpowers well-handled meat.

Myth-Busting Science

• Reality: Pronghorn don't actually eat much sagebrush
• Diet analysis: 85% forbs, 10% browse, 5% grasses
• Off-flavors: Result from field care, not natural diet
• Proof: Properly handled pronghorn rivals lamb in mildness

Ingredients (Serves 4-6)

• 2 lbs pronghorn backstrap, cut into 2" medallions
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Sage Compound Butter:

• 1/2 cup butter, softened
• 2 tbsp fresh sage, chopped fine
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp white pepper

Professional Medallion Technique

1. Medallion Preparation:

   • Cut backstrap into uniform 2" thick portions
   • Consistency: Even thickness ensures uniform cooking
   • Bring to room temperature 30-45 minutes before cooking

2. Compound Butter Assembly:

   • Mix softened butter with sage, lemon, garlic
   • Technique: Use fork to blend thoroughly
   • Form into log, wrap in plastic, chill until firm

3. High-Heat Searing:

   • Season medallions with salt and pepper
   • Oil temperature: Should shimmer but not smoke
   • Sear 3-4 minutes per side for medium-rare

4. Butter Finishing:

   • Add sliced compound butter to hot pan
   • Basting: Spoon foaming butter over medallions
   • Internal temp: 145°F with 3-minute rest (USDA safe minimum for whole cuts)

Flavor Revelation: Sage complements rather than masks pronghorn's delicate flavor Wine Pairing: Burgundy Pinot Noir, Oregon Pinot Noir, light Rhône reds Nutritional Profile: 280 calories, 42g protein, 2g fat, 3g carbohydrates per serving