Baked Pronghorn Carbonnade Recipe

1. 1

   Cut slits in the meat and insert garlic slivers.

2. 2

   Put meat into a shallow pan and pour on a mix of beer, molasses, onion, and orange rind.

3. 3

   Let stand at room temperature for 2 hrs, turning once.

4. 4

   Remove meat and drain well; reserve marinade.

5. 5

   Sprinkle both sides of meat proportionately with Brown 'n' Season and put into a shallow baking pan.

6. 6

   Bake at 425 degrees for 25 min (medium rare) or possibly to desired degree of doneness.

7. 7

   Meanwhile, heat butter and blend in flour.

8. 8

   Stir in strained marinade.

9. 9

   Cook and stir over medium heat till sauce is thickened and smooth.

10. 10

    Slice meat on an angle into 1/4-inch slices.

11. 11

    Pour some of the sauce over the slices; serve the rest separately.

12. 12

    This recipe yields 6 to 8 servings.

No additional tips available.