Baked Pronghorn Carbonnade

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  • 3 pounds top sirloin or top round, cut 1-inch thick
  • 1 garlic clove, slivered
  • 12 ounces bock beer or dark beer
  • 1/4 cup molasses
  • 1 onion, sliced
  • 1 teaspoon grated orange rind
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Browning seasoning

Cut slits in the meat and insert garlic slivers. Put meat into a shallow pan and pour on a mixture of beer, molasses, onion, orange rind and browning seasoning. Let stand at room temperature for 2 hours, turning once. Remove meat and drain well; reserve marinade. Sprinkle both sides of meat evenly with browning seasoning and put into a shallow baking pan. Bake at 425 degrees for 25 minutes (medium-rare) or to desired degree of doneness. Meanwhile, melt butter and blend in flour. Stir in strained marinade. Cook and stir over medium heat. Slice meat on an angle into 1/4-inch slices. Pour some of the sauce over the slices; serve the rest separately. Serves 6-8.

Excerpt from:

The Everything Wild Game Cookbook

The Hunter's Game Cookbook

Author: Jacqueline E. Knight

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