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Medallion of Pronghorn
Number Served: 4-8

Ingredients:

2-4 pounds tenderloin of Antelope
Texas Grub Rub seasoning
16 ounces seedless raspberry jelly (freezer jam)
1/3 jar Tabasco brand chipotle sauce

Directions:

Season meat with rub the night before.
Smoke meat in a BBQ with mesquite until internal temperature is 150 degrees F.
Cook at 200-225 degrees F (Cook where, in what, how long?)
Mix raspberry jelly with chipotle
Cut meat into medallions and cover (In What?) with raspberry chipotle
Boil until jelly boils and then serve

Notes & Variations:

Contributor:  Dave Myers, RRGC