Pronghorn Backstrap Wellington
Pronghorn Antelope Recipe
1Setup & Prepare
About This Recipe
Transform your pronghorn antelope into something spectacular with this elegant preparation. Through classic pastry wrapping, you'll achieve a stunning centerpiece for any special occasion that will impress even the most discerning palates.
British elegance meets American plains game
Luxury Adaptation This preparation elevates pronghorn to fine dining status, using classical Wellington technique to create an impressive centerpiece that showcases the meat's natural tenderness.
Ingredients (Serves 8-10)
- 3-4 lbs pronghorn backstrap, whole
- 2 tbsp Dijon mustard
- 12 oz mushroom duxelles
- 8 thin slices prosciutto
- 1.5 lbs puff pastry, thawed
- 2 egg yolks, beaten
Antelope Duxelles:
- 2 lbs mixed mushrooms, minced fine
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup dry sherry
- 2 tbsp butter
- 2 tbsp fresh thyme, chopped
Wellington Assembly Method
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Initial Searing: Sear the pronghorn backstrap quickly on all sides to develop color. Cool completely before assembly.
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Duxelles Preparation: Cook finely chopped mushrooms until all moisture evaporates. Season with thyme and shallots.
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Assembly Process: Spread the mushroom duxelles evenly. Lay prosciutto, spread duxelles, add the seared backstrap. Roll tightly and wrap in puff pastry.
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Baking Protocol: Brush with egg wash and bake for 25-30 minutes at 400°F until golden and the pronghorn reaches 145°F internal (with 3-minute rest).
2Ingredients
Shopping List
3Cooking Instructions
-
Initial Searing: Sear the pronghorn backstrap quickly on all sides to develop color. Cool completely before assembly.
-
Duxelles Preparation: Cook finely chopped mushrooms until all moisture evaporates. Season with thyme and shallots.
-
Assembly Process: Spread the mushroom duxelles evenly. Lay prosciutto, spread duxelles, add the seared backstrap. Roll tightly and wrap in puff pastry.
-
Baking Protocol: Brush with egg wash and bake for 25-30 minutes at 400°F until golden and the pronghorn reaches 145°F internal (with 3-minute rest).
FDA Food Safety Guidelines
⚠️ Important: Pronghorn Antelope whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 460 calories, 45g protein, 23g fat, 25g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 460 calories, 45g protein, 23g fat, 25g carbohydrates.
