This thread will be for any and all Antelope recipies. Please feel free to add any recipies that you would like to share with the rest of us.
Antelope with Peppered Honey 1 antelope loin-end rib roast (4-1/2 to 7 lb.) 5 teaspoons coarse-ground pepper 1/4 cup mild honey Water 1/4 cup each lemon juice and soy sauce. Rinse roast with cool water and pat dry. Remove heavy silver-colored membrane (if present) that covers meat; slip a thin sharp knife under membrane at one end of roast to free a portion, then use this flap to hold membrane taut as you slide knife under it (see lower left photography, page 178). The meat is very soft; be careful to avoid gouging it. Also trim off any other tough bits of membrane or cartilage. To give roast a nice shape, tie snugly with cotton string at 1-1/2- to 2-inch intervals perpendicular to back, and once or twice around length of roast. Place roast, bone down, on a rack in a 10-by 15-inch pan. Pat pepper onto meat. Bake roast in a 300 [deg.] oven until a thermometer inserted into center of the thickest part of the meat registers 130 [deg.] for rare (do not overcook)--19 to 22 minutes a pound, or about 1-1/2 hours for a 4-1/2- to 5-1/2-pound roast. About 45 minutes before roast is cooked, mix honey with 2 tablespoons warm water and brush roast generously with it at least once, or 2 or 3 more times until all is used. Transfer meat to a platter and let rest in a warm place for 15 minutes.
3 lb Antelope round steak, cut 1 1/2 inches thick 3/4 c Fresh lemon juice 1/4 c Chopped onion 1/4 c Vegetable oil 1/4 ts Vegetable oil 1/4 ts Salt 1/4 ts Celery seed 1/4 ts Onion salt 1/4 ts Thyme (if desired) 1/4 ts Rosemary 1/4 ts Oregano (if desired) 2 Cloves of garlic, crushed In plastic bag or large shallow bowl, combine all ingredients except meat. Add meat and marinate 6-8 hours. Prepare barbeque for cooking. Place steak on rack 6 inches above hot coals. Grill 10-15 minutes, basting occasionally. Turn, continue basting, and grill 10-15 minutes longer for medium steak. Serves 6-8.
For the Crust: 1 cup flour 1/2 cup shortening 1/4 teaspoon salt 1/2 cup mashed potatoes 1 teaspoon baking powder 1 cup water For the Filling: 1 1/2 lb elk steak 1/3 teaspoon pepper 2 tablespoons flour 1/8 teaspoon ground cloves 1 teaspoon salt Water Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat. Cut the steak into thin strips, dip each in the flour, salt, pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to and bake twenty-five minutes longer. A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor.
This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. INGREDIENTS: 2lb. Shoulder straps, cut 1/2" wide and 3" long 12 Gingersnaps 1/4 cup Olive oil 1 can Onion soup, condensed 2/3 cup Water 1/3 cup Cider Vinegar Salt and pepper to taste Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Yield: Serves Four
6 seven-ounce antelope leg medallions 30 haricot verts (or similar beans) 3 packages onion sprouts for garnish Red Zinfandel Sauce 2 shallots 2 garlic cloves 3 bay leaves 10 black peppercorns 750 ml red zinfandel wine 2 cups demiglace Sweet Potatoes 2 lbs sweet potatoes, peeled) 1/2 cup maple syrup 1/4 cup molasses 1/2 cup heavy cream, reduced by half DIRECTIONS To prepare the sauce, chop the shallots and garlic, place in a medium-size pot, add the bay leaves and peppercorns, and cook for a few minutes, stirring frequently. Add the wine and simmer with no cover until there is only about one cup of liquid left. Add the demiglace, bring to a simmer, and keep the sauce warm on a very low flame, stirring occasionally until use. For the sweet potatoes, cook the peeled potatoes in boiling water until fork tender. Strain and combine with the remaining "sweet potato" ingredients. Season with salt and pepper, and keep warm. To prepare the antelope, sear the antelope medallions (season with salt and pepper) in a hot saute pan, finishing them in the oven. The antelope should take about six minutes in a 375-degree F oven to cook to medium rare. While the antelope is in the oven, you can either saute the haricot verts or blanch them. Place a portion of the sweet potatoes on each plate with the haricot verts on top. Place the antelope on top of the haricot verts, and finish with the zinfandel sauce and onion sprouts. Note: Antelope is a venison (similar to deer meat) with very little intra-muscular fat or marbling. If over-cooked, the meat will become very dry and take on a chalky texture and flavor.
600 gr antelope joint, 8 fresh figs, 100 gr blue cheese to taste, 1 dl white wine, 1 finely chopped onion, a little cream, 1 tsp acacia honey and Madeira. Heat the oven to 200°C and keep at that temperature. In the meantime slice the cap off each fig. Cover the fig flesh with pieces of blue cheese. Replace the caps and press down, then put the figs into the oven for five minutes. Rub salt, pepper and honey into the joint and then roast in the oven until medium done. Then keep the meat warm somewhere else. Broil the chopped onions in the meat pan. Cool the onion and the juices with white wine and Madeira, then pour through a sieve and reduce with a little cream. Season to taste. Carve the meat into fine slices. We are almost finished. Arrange the antelope on a plate with the figs. Pour the sauce over the meat and serve with the olive puree. Potatoes are delicious as a side dish.
1 kg antelope ragout, salt and pepper, 2 bananas, the juice of half a lime, a little cream, 4 peeled and puréed tomatoes, 1/4 l stock, 1 large onion and 2 cloves of garlic, 11/2 dessertspoons curry powder and 2 dessertspoons demarara sugar. First soften the finely chopped onion and garlic in some oil. Add the curry, sugar, salt and pepper. Add the stock while stirring continuously. Then the meat can be cooked. Once it is sealed add it to the stock mixture. Simmer for 20 minutes and then add the mashed bananas, the tomato puree and the lime juice. Allow to simmer gently. After about 30 minutes finish with a little cream. This delicious African antelope curry is particularly tasty with couscous.
1/2 pound chorizo 1 1/2 pounds ground antelope 1 package taco seasoning 1 (8 ounce) can tomato sauce 1 (8 ounce) can diced green chile, drained 1/2 cup taco sauce 6 (8 to 10-inch) flour tortillas Vegetable oil or lard 1 1/2 cups Monterey jack cheese, grated Jalapeño peppers, seeded and chopped (optional) Crumble chorizo and ground game into heavy fry pan. Cook over medium heat until browned; drain. Stir in seasoning and tomato sauce, green chiles and taco sauce. Bring to a boil, then simmer, stirring until thickened. Add jalapeño peppers, if desired. Spoon mixture onto centers of flour tortillas. Fold in opposite sides and roll up, using wooden pick if necessary to keep filling inside. Use deep fry pan and oil or lard to within an inch from the top. Oil is ready when bubbling. Very hot oil cooks chimis faster, yet prevents them from being saturated. Place chimis on their "seam" to seal. Turn and remove with tongs when both sides are browned. Drain on paper towel, then top with jalapeños and cheese.
Flour Garlic salt 2 tablespoons oil 2 bay leaves 1 cup sour cream Shake well-trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil. Add bay leaves and sour cream. Simmer several hours until very tender. Serve with rice and the sour cream gravy
2 lb. antelope steaks Garlic powder, sprinkle Onion powder, sprinkle Fresh ground pepper, sprinkle 1/4 cup soy sauce 3/4 cup sherry Slice steaks to about 1/2 inch thickness and pound with meat hammer. Sprinkle lightly with garlic powder, onion powder and pepper. In bowl, combine soy sauce and sherry. Marinate steaks for 6-8 hours, turning once or twice. Barbecue over coals or gas grill. Baste lightly with marinade. Serves 4 Cooking Tip: Because lean game meat can dry out on the grill, remember not to overcook. Adding damp hickory chips to volanic of gas grill or on top of coals adds flavor. Set grill on high; meat will have a golden brown finish when done
2 lb. ground antelope salt sprinkle pepper sprinkle 1 tsp. garlic powder 1 head cabbage 3 cups carrots, peeled and shredded 4 cups potatoes, shredded 1 large onion,sliced 6 slices velveeta cheese Pre heat oven to 350º Season ground antelope with salt, pepper and garlic power. Mix well. form 6 patties. Place each patty on one cabbage leaf on a double sheet of foil. Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf. Seal foil around each patty and bake 30-40 minutes Serving: 6 alternate meats: venison, elk, caribou, moose.
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