Lightly fried pronghorn antelope with hints of tarragon add a warm and subtle licorice undertone with every bite. Enjoy with berry chutney or your favorite dipping sauce.
- 2 antelope tenderloins
- 1 cup flour
- 2 tablespoons tarragon, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup vegetable oil
- 1 egg beaten + 1 teaspoon water
Cut antelope tenderloins into ¼ inch thick medallions. In a bowl, combine flour, garlic powder, salt, pepper and tarragon. In a separate bowl whisk egg and water. Heat a large skillet over medium heat and add oil. Dip medallions in egg then dredge in seasoned flour shaking off any excess. Carefully add meat to skillet and cook until golden brown.
Serve with barbecue sauce or ranch dressing.