Thai Pronghorn Larb

This expertly prepared pronghorn antelope recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Northeast Thai technique meets American game

Regional Thai Cuisine This preparation adapts traditional Northeastern Thai larb to pronghorn, creating fresh, herbaceous salads that showcase the meat's mild flavor.

Ingredients (Serves 6-8 as appetizer)

• 2 lbs ground pronghorn
• 2 tbsp vegetable oil
• 3 tbsp lime juice (fresh only)
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 Thai chilies, minced
• 4 shallots, sliced thin
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 tbsp toasted rice powder
• Butter lettuce cups for serving

Authentic Thai Method

1. Meat Preparation: Cook the ground pronghorn in a dry pan, breaking up clumps. Keep it slightly rare for tenderness.

2. Dressing Balance: Combine lime juice, fish sauce, and sugar. Adjust until the sweet-sour-salty harmony is perfect.

3. Assembly Process: Toss the warm meat with the dressing, shallots, herbs, and toasted rice powder.

4. Immediate Service: Serve immediately with fresh lettuce cups and extra herbs. Larb doesn't hold well.