Pronghorn Hunt Co.

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"Everything should be done in love." —1 Corinthians 16:14 | | |
04/05/2026

"Everything should be done in love." —1 Corinthians 16:14

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Who needs luck when you have plenty of charm? | |
03/17/2026

Who needs luck when you have plenty of charm?

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My partner in crime. Happy Valentine's Day Y'all! | |
02/14/2026

My partner in crime. Happy Valentine's Day Y'all!

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I love when they drop the ball in Times Square. It's a nice reminder of what I did all year. Happy New Year! | | |
01/01/2026

I love when they drop the ball in Times Square. It's a nice reminder of what I did all year. Happy New Year!

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Santa, I can explain… kinda. Merry Christmas Y'all! | | |
12/25/2025

Santa, I can explain… kinda. Merry Christmas Y'all!

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Pan Seared Venison TenderloinIngredients ▢ 12 ounces venison tenderloin (both tenderloins from a deer) ▢ Salt ...
12/12/2025

Pan Seared Venison Tenderloin

Ingredients

▢ 12 ounces venison tenderloin (both tenderloins from a deer)
▢ Salt
▢ 2 tablespons safflower oil (see above for alternate oils)
▢ Freshly ground black pepper

PAN SAUCE

▢ 1 tablespoon safflower oil
▢ 1 shallot, minced
▢ Salt
▢ 1/2 cup red wine
▢ 1 cup venison or beef stock
▢ 2 tablespoon butter, divided

Instructions

• Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
• When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat — remember they contract when they hit the heat — over high heat. Turn your stove fan on and pat the meat dry with paper towels.
• Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Do this once or twice more, depending on how done you like your tenderloin. It's OK to sear a side more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
• Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
• Add the red wine and let this boil for a few seconds, then add the stock. Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat.
• Swirl in 1 tablespoon of the butter until it incorporates, then the other. Slice the venison into medallions and pour over the sauce. Serve at once.

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😂🤣🦃 Hope Ya'll are enjoying the festivities! | | |
11/27/2025

😂🤣🦃 Hope Ya'll are enjoying the festivities!

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Fitness? More like fitness whole turkey in my mouth! Happy Thanksgiving Y'all! | | |
11/27/2025

Fitness? More like fitness whole turkey in my mouth! Happy Thanksgiving Y'all!

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🤣😂🦃 Hump Day Humor! | | | | |
11/26/2025

🤣😂🦃 Hump Day Humor!

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Venison Steak with Caramelized Onions and MushroomsIngredients 1/4 cup unsalted butter, divided 3 onions, peeled a...
11/21/2025

Venison Steak with Caramelized Onions and Mushrooms

Ingredients
1/4 cup unsalted butter, divided
3 onions, peeled and sliced from root to tip
Salt
1 teaspoon dried thyme
2 teaspoons honey (optional)
1 pound venison backstrap
1/2 pound fresh mushrooms, ideally hen of the woods aka maitake, sliced
3 tablespoons fresh chopped parsley
Dandelion leaves, arugula, watercress, or chicory (optional, for garnish)

Instructions
Start by caramelizing the onions. Heat 2 tablespoons of the butter in a large sauté pan over medium-high heat. When it's hot, add the onions and toss to coat. Cover the onions, turn the heat down and cook slowly, stirring once in a while. You are looking for them to slowly soften and brown, not scorch on the edges. After 10 minutes or so, they'll start to get soft. Sprinkle salt over them and let them cook some more. When they are just starting to brown, add the thyme and honey. Cook until they are a nice brown. Remove and set aside. The onions can be made in advance.
While the onions are cooking, take the venison out of the fridge and salt it well. Let it come to room temperature the whole time you are cooking the onions; this is especially important if you are using elk or moose backstrap, which is thick.
When the onions are done, wipe out the pan and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned. Let the meat rest on a cutting board.
While the venison is resting, put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water; this might not happen with hen of the woods. When the water has almost boiled away or when the mushrooms begin to brown, add some more butter and sauté hard until the mushrooms are nicely browned. Salt them as they cook.
Once the mushrooms are ready, add back the caramelized onions and the parsley and toss to combine. Heat through and put some on everyone's plate. Add the dandelion leaves if you are using them. Slice the venison into medallions and serve.

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😂 Wednesday Humor | | | | |
11/19/2025

😂 Wednesday Humor

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Address

PO Box 19360
Amarillo, TX
79114

Telephone

(806)2522010

Website

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