Spiced texas antelope with corn...

4 servings

Ingredients

Quantity Ingredient
1994 National Game and Game Fish Cook-Off. Serves 4
2 pounds South Texas Antelope tenderloin medallions
4 ounces Butter
2 ounces Tomato puree
½ teaspoon Coriander
Pinch of salt, marjoram, pepper, garlic and curry
8 ounces Eatem demi glace
Eatem beef base, to taste
Corn oil as needed
1 teaspoon Cumin
4 ounces Hot pepper sauce
2 ounces Coriander oil

Directions

Spiced texas antelope with corn pudding in banana husk served with pepper butter, coriander oil and warm chayote slaw.

Second-prize-winning signature recipe by Michael 1. Robins, CMC, in the

Method: Season antelope medallions and sear in hot pan with corn oil.

Finish in hot oven. Make demi glace; enhance with antelope bones, tomato puree,beef base and seasonings. Serve with corn pudding in banana husk, hot pepper butter and warm chayote slaw.

Corn Pudding in Banana Husk 2 cups corn bread, crushed ¼ green pepper, diced ¼ cup red peppers, diced 8 chives 2 tablespoons honey 2 tablespoons butter 4 banana husks Method: Combine crushed corn bread with other ingredients and wrap in banana sheets to simulate corn husk. Tie ends with chives.

Warm Chayote Slaw 1 chayote squash, julienne 1 tablespoon shallots Cumin, to taste Corn oil, as needed 1 teaspoon garlic ¼ cup black beans Salt, to taste

Method: Combine all ingredients in hot sauce pan and toss until warm.

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