Pronghorn Liver and Onions

Experience pronghorn antelope at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Traditional preparation honoring the whole animal

Nose-to-Tail Philosophy This classic preparation honors traditional hunting ethics by utilizing often-overlooked organs, transforming pronghorn liver into nutritious, flavorful meals.

Ingredients (Serves 4-6)

• 2 lbs fresh pronghorn liver, sliced 1/2" thick
• 1 cup milk (for soaking)
• 1/2 cup flour for dredging
• 4 large onions, sliced thin
• 4 tbsp butter
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 1/4 cup white wine
• Salt and pepper

Traditional Preparation Method

1. Liver Preparation: Soak the liver in milk for 2 hours to remove bitterness. Pat completely dry before cooking.

2. Onion Caramelization: Cook sliced onions slowly in butter until deep golden and sweet. This takes at least 30 minutes.

3. Liver Cooking: Sear the liver quickly over high heat. Cook only to medium - overcooked liver is chalky.

4. Assembly and Deglazing: Layer the liver over the onions. Deglaze the pan with a splash of balsamic and pour over.