Easy Antelope Heart Recipe That Tastes Like Steak
This easy antelope heart recipe turns pronghorn heart into crispy, golden bites that eat more like steak than organ meat. Thin slicing and a quick fry keep the meat tender, flavorful, and perfect for dipping.
Servings: 4
Ingredients
- 2 antelope hearts, trimmed and thinly sliced ¼-inch thick
- 2 eggs
- 2 tbsp water
- 1 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup canola or vegetable oil
To Finish
- Pinch of salt, to taste
- Freshly grated Parmesan cheese
- BBQ sauce, for serving
Instructions
- Rinse, trim, and thinly slice the antelope hearts into ¼-inch pieces, removing any connective tissue or valves.
- In a shallow bowl, whisk together the eggs and water.
- In a separate bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, paprika, and cayenne.
- Lightly dredge each slice of heart in the egg wash, then coat evenly in the breadcrumb mixture.
- Heat canola oil in a skillet over medium-high heat.
- Fry the breaded heart slices in batches, cooking 30–60 seconds per side until golden brown. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate. Finish with a pinch of salt and freshly grated Parmesan.
- Serve immediately with BBQ sauce.
Notes
- Slice against the grain for tender bites.
- Fry hot and fast—30–60 seconds per side.
- Cook in small batches to keep oil temperature steady.
- Optional soak in salted water or milk for milder flavor.
- Seasoning twist: Add smoked paprika or herbs to the breading.