THE LIFE in the Prairie | Ralph and Vicki Edition
Season ‘25 | Episode 05
Hop in the blind with Ralph and Vicki Cianciarulo while they attempt to tag a pronghorn with Table Mountain Outfitters in Wyoming.
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Outfitter Information
Table Mountain Outfitters
Scott, Angie, & Keedin Denny
Website: TableMountainOutfitters.com
Phone: (307)632-6352
Email: TMOHunts@gmail.com
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Weapon: Hoyt Bows
Ammo: Easton Arrows
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s Instinct
Camo: TrueTimber
Trail Cameras: Spypoint
Bug Repellant: Thermacell
Pack: Alps OutdoorZ Pack
Trophy Preservations: VAT
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Location: Wyoming
Species: Pronghorn (North American Antelope)
Sex: Male (Buck)
Recipe
Garlic-Herb Marinated Antelope Medallions w/ Mushroom Pan Sause
Prep: 15 Minutes (+ 2-8 Hour Marinade) | Cook: 12-14 Minutes | Resting Time: 5 Minutes
Servings: 4 People
Ingredients:
For the Marinade:
1.5-2 lbs Antelope Backstraps or Tenderloin (Trimmed and cut into 1.5” medallions)
3 tbsp Olive Oil
3 Garlic Cloves (Minced)
1 tbsp Fresh Rosemary (Chopped)
1 tbsp Fresh Thyme (Chopped)
1 tsp Lemon Zest
1 tsp Kosher Salt
1/2 tsp Black Pepper (Cracked)
For the Mushroom Sause:
1 tbsp Butter
1 tbps Olive Oil
1 Cup Mushrooms (Sliced; Shiitake, Oyster, Cremini, etc.)
1 Small Shallot (Minced)
1 Garlic Clove (Minced)
1/2 Cup Beef or Game Stock
1 tsp Dijon Mustard (Optional)
2 tbsp Heavy Cream or Sour Cream
Salt & Pepper to Taste
Intructions:
Marinate the Antelope
Whisk all marinade ingredients together. Place antelope medallions in a zip-top bag or bowl, pour in marinade, and refrigerate for at least 2 hours (overnight preffered for full flavor). Remove from fridge 30 minutes before cooking.
Sear the Medallions
Heat a cast iron skillet over medium-high heat. Sear medallions 2-3 minutes per side for medium-rare (internal temp ~130°F). Remove and tent loosely with foil to rest.
Make the Pan Sauce
In the same skillet, add butter and oil. Saute mushrooms until golden brown (4-5 min). Add shallot and garlic; cook until soft (1-2 min). Deglaze with stock, scraping up and brownw bits. Stir in Dijon and cream. Simmer until slightly thickened. Season to taste.
Plate and Serve
Spoon mushroom suace over the rested medallions. Garnish with extra herbs and serve with mashed potatoes, roasted carrots, or grilled asparagus.
