Pronghorn Recipe:: Backstrap with Black Currant Port Wine Sauce

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From date night to graduation, families are looking for new and creative ways to make an evening special and memorable.

This pronghorn recipe will be the perfect, savory accompaniment for your family’s celebration.

pronghorn recipe

I made this recipe with a backstrap from a pronghorn doe I killed last fall, and it was delicious! Any backstrap, tenderloin, or steak can be used for this recipe. This is the perfect dinner for a romantic date night, a celebration, or just a nice night at home. I served the backstrap with rosemary honey-glazed carrots and brown rice.

Pronghorn Backstrap with Black Currant Port Wine Sauce


  • 2 tablespoons olive oil
  • 1 lb thinly sliced backstrap (½ inch)
  • Salt & pepper
  • Garlic & onion powder
  • ½ cup port wine
  • ½ cup beef broth
  • 1 teaspoon cornstarch
  • 2 tablespoons black currant jam
  • 1 tablespoon lemon juice


  1. Heat skillet. Preheat skillet and 2 tablespoons of olive oil on medium-high heat.
  2. Slice & season backstrap. Slice the backstrap into ½-inch slices and season liberally on both sides with salt, pepper, garlic & onion powder.
  3. Sear backstrap. Sear the backstrap strips in the hot pan for 2-3 minutes per side, until brown. Remove meat and set aside.
  4. Deglaze pan. Combine wine, broth, cornstarch,  jam, and lemon juice. Deglaze the pan with the mixture, making sure to scrape the pan to release all the flavorful brown bits.
  5. Thicken sauce.  Bring the sauce mixture to a boil, then reduce it to a simmer and let the sauce thicken.
  6. Finish the backstrap in the sauce.  Add backstrap slices back into the sauce and finish simmering for about 1 minute.
  7. Serve and enjoy! I served this with rosemary honey glazed carrots, and brown rice pilaf.

If you’re new to cooking backstrap, make sure to check out this recipe–perfect for beginners!

pronghorn recipe

Did you try this pronghorn recipe?

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