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Pan-Seared Pronghorn Medallions with Sage Butter

Restaurant-quality pan-seared technique

Pan-Seared Pronghorn Medallions with Sage Butter

Pronghorn Antelope Recipe

★4.1(104)

Wild Game Pronghorn Antelope Pan-Seared Gourmet

1Setup & Prepare

2Ingredients

Shopping List

2 lbs pronghorn backstrap, cut into 2" medallions

2 lbs pronghorn backstrap, cut into 2" medallions

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2 tbsp olive oil

2 tbsp olive oil

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Salt and freshly ground black pepper

Salt and freshly ground black pepper

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*Sage Compound Butter:**

*Sage Compound Butter:**

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1/2 cup butter, softened

1/2 cup butter, softened

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2 tbsp fresh sage, chopped fine

2 tbsp fresh sage, chopped fine

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1 tbsp lemon juice

1 tbsp lemon juice

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2 cloves garlic, minced

2 cloves garlic, minced

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1/2 tsp salt

1/2 tsp salt

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1/4 tsp white pepper

1/4 tsp white pepper

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*Professional Medallion Technique**

1. **Medallion Preparation**:

- Cut backstrap into uniform 2" thick portions

- Cut backstrap into uniform 2" thick portions

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- **Consistency**: Even thickness ensures uniform cooking

- Bring to room temperature 30-45 minutes before cooking

2. **Compound Butter Assembly**:

2. **Compound Butter Assembly**:

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- Mix softened butter with sage, lemon, garlic

- Mix softened butter with sage, lemon, garlic

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- **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

- Season medallions with salt and pepper

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- **Oil temperature**: Should shimmer but not smoke

- **Oil temperature**: Should shimmer but not smoke

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- Sear 3-4 minutes per side for medium-rare

- Sear 3-4 minutes per side for medium-rare

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4. **Butter Finishing**:

4. **Butter Finishing**:

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- Add sliced compound butter to hot pan

- Add sliced compound butter to hot pan

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- **Basting**: Spoon foaming butter over medallions

- **Basting**: Spoon foaming butter over medallions

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- **Internal temp**: 130°F for optimal doneness

*Flavor Revelation**: Sage complements rather than masks pronghorn's delicate flavor

*Flavor Revelation**: Sage complements rather than masks pronghorn's delicate flavor

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*Wine Pairing**: Burgundy Pinot Noir, Oregon Pinot Noir, light Rhône reds

*Wine Pairing**: Burgundy Pinot Noir, Oregon Pinot Noir, light Rhône reds

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*Nutritional Profile**: 280 calories, 42g protein, 2g fat per serving

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##

31 ingredients total22 with images11 with substitutions

3Cooking Instructions

4Chef's Notes & Pairings

Wine Pairing

Burgundy Pinot Noir, Oregon Pinot Noir, light Rhône reds

5Interactive Recipe Tools

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6Reviews & Ratings

4.1

Based on 104 reviews

5 star

44

4 star

41

3 star

11

2 star

6

1 star

2

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