THE LIFE in the Prairie | RJ & Aubrey Edition

Season 25
Written By RJ Cianciarulo

Season ‘25 | Episode 06

Hop in the blind with RJ & Aubrey 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

  • Location: Wyoming

    Species: Pronghorn (North American Antelope)

    Sex: Male (Buck)

Recipe

Smoked Gouda Pronghorn Burgers w/ Caramelized Onion & Garlic Aiolo

Prep: 20 Minutes | Cook: 10-12 Minutes | Resting Time: 5 Minutes

Servings: 4 People

Ingredients:

For the Pronghorn Patties:

  • 1.5 lbs Ground Pronghorn (Chilled)

  • 1 Egg (Optional, for binding)

  • 2 tbsp Cold Beef Tallow or Bacon Fat (Adds Moisture)

  • 1 tsp Kosher Salt

  • 1/2 tsp Black Pepper

  • 1 tsp Worcestershire Sause

  • 1/2 tsp Smoked Paprika

  • 1/2 tsp Garlic Powder

For the Caramelized Onions:

  • 1 Large Yellow Onion (Thinly Sliced)

  • 1 tbsp Olive Oil

  • 1 tbsp Butter

  • Pinch of Salt

  • 1/2 tsp Brown Sugar (Optional)

For the Garlic Aioli:

  • 1/2 Cup May

  • 1 Garlic Clove (Minced)

  • 1 tsp Dijon Mustard

  • 1 tsp Lemon Juice

  • Pinch of Salt & Pepper

Burger Fixings (Optional):

  • 4 Brioche Buns (Toasted)

  • 4 Slices Smoked Gouda Cheese

  • Leafy Greens or Arugula

  • Tomato Slices

  • Pickles

Intructions:

  1. Make the Aioli

    • In a small bowl, combine all Aioli ingredients and whick until smooth. Cover and chill until ready to use.

  2. Caramelize the Onions

    • Heat oil and butter in a skillet over medium-low heat. Add onions and pinch of salf. Cook slowly, stirring often, until deeply golden (25-30 minutes). Add sugar if desired to boost sweetness. Set aside.

  3. Make the Patties

    • Gently mix ground pronghorn with seasonings, tallow, and egg (if using). Form into 4 equal patties, slightly larger than your buns (they’ll shrink slightly). Keep them cold until ready to cook.

  4. Cook the Burgers

    • Grill of skillet-sear patties over medium-high heat for 4-5 minutes per side. Top with gouda during the last minute to melt. Don’t overcook — aim for medium to preserve moisture (135-140°F internal).

  5. Build the Burger

    • Toast the brioche buns. Spread garlic aioli on both sides. Layer greens, the pronghorn patty, carmelized onions, and any other toppings you like. Serve immediately.

Chef’s Tips:

  • Tallow or baxon fat helps pronghorn stay juicy since it’s naturally lean.

  • Smoked gouda pairs beautifully with the earthy richness of the meat.

  • Use cast iron for a criispy crust or grill over wood/charcoal for added smokiness.

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RJ Cianciarulo
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