Baked Pronghorn Carbonnade Recipe

• 3 lb Antelope top sirloin or possibly top round cut 1" to 1 1/2" thk
• 1 x Garlic clove slivered
• 12 ounce Bock beer or possibly dark beer
• 1/4 c. Molasses
• 1 x Onion sliced
• 1 tsp Grated orange rind Commercial Brown 'n' Season to taste
• 2 Tbsp. Butter
• 2 Tbsp. Flour

1. Cut slits in the meat and insert garlic slivers.
2. Put meat into a shallow pan and pour on a mix of beer, molasses, onion, and orange rind.
3. Let stand at room temperature for 2 hrs, turning once.
4. Remove meat and drain well; reserve marinade.
5. Sprinkle both sides of meat proportionately with Brown 'n' Season and put into a shallow baking pan.
6. Bake at 425 degrees for 25 min (medium rare) or possibly to desired degree of doneness.
7. Meanwhile, heat butter and blend in flour.
8. Stir in strained marinade.
9. Cook and stir over medium heat till sauce is thickened and smooth.
10. Slice meat on an angle into 1/4-inch slices.
11. Pour some of the sauce over the slices; serve the rest separately.
12. This recipe yields 6 to 8 servings.

sirloin, garlic, molasses, onion, orange rind commercial brown, butter, flour

Taken from cookeatshare.com/recipes/baked-pronghorn-carbonnade-75438 (may not work)