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Old 05-09-2016, 06:41 PM   #1
Legdog
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Default FART Antelope Pot Roast

I've got an antelope pot roast in the oven. The guys who I go antelope hunting with don't care to eat it so I have a bunch of self butchered meat in freezer bags from last October. I'm 30 minutes from the five hour mark at 250 degrees in the Le Cruset dutch oven. I thought I was going to cook the meat and toss it out and order pizza, but from the smell of things, It just might turn out good.

It would be fun to brown the meat over the fire in cast iron and finish in a dutch oven on a smoker outdoors some day.

for the curious, this is the recipe I followed (loosely)...



When I started it looked like this...

[IMG]FART XIV photo-61 by Steven Leggett, on Flickr[/IMG]

Last edited by Legdog; 05-09-2016 at 06:48 PM.
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Old 05-09-2016, 06:56 PM   #2
Legdog
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Now it looks like this..




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Old 05-09-2016, 06:56 PM   #3
tomcat8910
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Looks good!
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Old 05-09-2016, 07:02 PM   #4
Drycreek3189
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What is wrong with those guys ? Antelope is delicious !
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Old 05-09-2016, 07:14 PM   #5
Legdog
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Quote:
Originally Posted by Drycreek3189 View Post
What is wrong with those guys ? Antelope is delicious !

Chewing as I type this.

I concur. It came out nice.

I especially like the hint of rosemary that the recipe called for. I'll try that again next time.

Last edited by Legdog; 05-09-2016 at 07:21 PM.
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Old 05-10-2016, 09:44 AM   #6
eradicator
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Quote:
Originally Posted by Drycreek3189 View Post
What is wrong with those guys ? Antelope is delicious !
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Old 05-10-2016, 09:47 AM   #7
Shane
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Pronghorn killed in an area with mostly grass rather than sagebrush is excellent eating. The one I killed a couple years ago tasted like axis.
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Old 05-10-2016, 09:53 AM   #8
Hillary
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We love pronghorn
I also keep the roasts whole, I stuff it with cut up chunks of jalapeņo and while garlic cloves then pressure cook it for 45 minutes.
Money every time.
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Old 05-11-2016, 02:24 AM   #9
srcortez1
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Interesting...
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