It only takes 2 1/2 hours to cook this Pronghorn Antelope Osso Buco in an Instant Pot, but it will taste like it was cooked low and slow all day, and the meat will be fall-off-the-bone tender. (Photo courtesy of Rydell Danzie / Field 2 Grill)
April 14, 2022
By Field 2 Grill
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Pronghorn antelope (aka speed goat) is a throwback animal from way back when, and when I say way back when, I am talking over a million years ago.
Many people say pronghorn is not good eating. Honestly though, if you like to eat goat or sheep, you will most likely enjoy eating pronghorn.
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Even though pronghorn has a similar taste to goat and is called an “antelope,” it is actually in neither of these families. Pronghorn is a stand-alone all by its lonesome, and you can hunt this plains critter in many places throughout North America. If you have a chance at stalking one, I highly suggest you give it a go. After you get a pronghorn down, this Osso Buco Instant Pot Recipe is just one of the ways to prepare it!
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How to Make This Pronghorn Osso Buco Recipe in an Instant Pot Recipe courtesy of Rydell Danzie / Field 2 Grill .
Serves: 4-6 Prep time: 20 minutes + 6 to 24 hours marinade timeCook time: 2 ½ hours
Feel free to substitute venison (deer, elk, moose, or caribou) for the pronghorn in this Osso Buco Instant Pot Recipe.
Ingredients:
1 (3- to 6-pound) pronghorn front shank Your favorite rub or seasoning Sweet Heat BBQ sauce for marinade 15 to 20 Brussel sprouts 1 white onion 1 can tomato sauce 1 can lager (or a can of Dr. Pepper) ¼ cup vinegar 1 large yam 3 stalks sweet corn 2 celery stalks 5 cloves garlic In this pronghorn antelope recipe, you'll use one of the most overlooked cuts of meat, the front shank. (Photo courtesy of Rydell Danzie / Field 2 Grill) Directions:
Prep the marinade: Add the bottle of barbecue sauce, ¼ cup of vinegar, and water to a pot. Let simmer, stirring occasionally. Add just enough water so that you will be able to completely cover your shanks during the marinade process. Once the marinade has mixed, cool it down and set it in the fridge. Take your shank and cut it into 2- to 3-inch chunks. You can either do it with a bone saw or a reciprocating saw to save yourself some time. Cut the meat to the bone. This not only exposes the bone marrow (aka meat butter) but also makes the shank more manageable when you marinate it. Add the shank chunks to the cooled-off marinade, cover and put in the fridge for 6 to 24 hours. The longer the shanks marinate in the fridge, the more the pronghorn meat will soak in the sauce and take on the flavor.
Make sure the shanks are completely covered by the marinade. (Photo courtesy of Rydell Danzie / Field 2 Grill) (Fast forward 23 hours) Pull the marinating shanks out of the fridge. Remove the shanks from the marinade, season them with whatever spices you like, and then let them sit. Set your Instant Pot to “Sauté.” Add a bit of oil to the pot. While the Instant Pot heats up, shuck your corn and cut your veggies. Set aside. The Instant Pot should be hot by now. Take each shank chunk and brown them on all sides (roughly 4 mins on each side). Only do 2-3 chunks at a time. When done, remove the shanks and set them aside. While the Instant Pot is still hot, take all the veggies (minus the corn and Brussel sprouts), and sauté them for 5 mins, stirring constantly. At the end of the 5 mins, add the lager, tomato sauce, shanks, Brussel sprouts and corn (in that order). Make sure the shanks are completely submerged in the liquid. If you need more lager, open another can. Use what you need and drink the rest. Close the Instant Pot lid and make sure the steam valve is closed. Select the “Meat/Stew” function and set for 40 minutes on high. When finished, let the Instant Pot release naturally for 15 minutes. Then press the vent valve to release any leftover pressure. Here is the tricky part. The meat is going to be falling off the bones at this point, so you want to remove the shanks carefully and set them to the side. Also, remove the corn cobs. Set the Instant Pot back to “Sauté” and cook the sauce for about 10 more minutes. Reduce the sauce to your liking, adding more seasonings if you wish. Set one of the shanks in a bowl (or a plate depending on how thick your sauce is), and generously pour the sauce over it. Add the corn on the side and you have yourself a delicious pronghorn meal! Serve Pronghorn Antelope Osso Buco with rice, couscous, or polenta. I used polenta for this dish.Pronghorn antelope osso buco over polenta. (Photo courtesy of Rydell Danzie / Field 2 Grill) The shanks used in this recipe were from a pronghorn taken in Nevada courtesy of F2G’s family members Vantage Point Outfitting and was harvested by Sarah Somers. (Photo courtesy of Rydell Danzie / Field 2 Grill) Dinner preparations start in the field. (Photo courtesy of Rydell Danzie / Field 2 Grill) For more info on Field 2 Grill, visit: f2goutdoors.com
