Dried banana and horseradish...

4 servings

Ingredients

Quantity Ingredient
12 South Texas Antelope, medallions,
1½ ounce Each
4 ounces Dried banana-horseradish crust
6 ounces Roasted corn yucca root puree
6 ounces Assorted greens (beet, mustard)
Salt and pepper, to taste
3 ounces Olive oil
3 ounces Fresh herbs
4 ounces Jamaican tomato essence
8 Plantain chips, sliced and fried

Directions

Dried banana and horseradish crusted antelope medallions with yucca root, seasoned greens, jamaican tomato essence and crispy plantain chips.

Third-prize-winning signature recipe by R. Hamilton Kabakoff, CWC, in the 1994 National Game and Game Fish Cook-Off. Serves 4 Method: Lightly heat olive oil in saute pan until hot. Season antelope with salt, pepper and fresh herbs. Sear medallions 1 minute on each side. Top each with dried banana-horseradish crust and brown under a salamander. Saute assorted greens until wilted and warm.

Create a base of Jamaican tomato essence in center of plate. Place roasted corn yucca puree on the base. Top with wilted greens and plantain chips in the center. Place crushed antelope medallions around the yucca root puree. Drizzle with herb oil.

Jamaican Tomato Essence 5 roma tomatoes 1 garlic clove ½ potato, peeled ½ ounce rice-wine vinegar 6 ounces Eatem chicken stock 1 bulb shallots 1 onion ¼ teaspoon Caribbean jerk spice Method: Combine all ingredients in sauce pot, cook until all liquid is almost reduced. Puree in blender until smooth; strain and adjust seasoning.

Roasted Corn Yucca Puree 2 ears fresh sweet corn, roasted and shucked 2 small yucca root, peeled and diced Salt and pepper, to taste 3 ounces Eatem vegetable stock 1 bunch fresh sage, minced 1 potato, peeled and diced

Method: Combine all ingredients in a sauce pan and cook until yucca root and potatoes are cooked. Mash in mixer until mixture is smooth.

Adjust seasoning.

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