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Sausage (Bratwurst)Recipe - re: prev. Antelope query

This is an excellent recipe for almost any
game animal which you want to turn into 
sausage.
I use 1/2 antelope, and 1/2 pork.
I also have an old fashioned sausage stuffer,
but this tastes just as good when made into
patties.

Bratwurst Recipe - use ten lbs. meat
-------------------------------------
1     Pint whole milk
3     eggs, beaten

1     TBS pepper
4     TBS salt
1     TBS mace
1     TBS nutmeg
1-1/2 tsp ginger
1-1/2 tsp garlic juice
      (or 2-4 cloves garlic smashed
       and mixed w/ milk & eggs)

I mix all the wet ingredients in one bowl
all the dry ingredients in another, and begin
slowly hand mixing with meat. You'll freeze
the hell out of your hands, but its worth it.
Everybody raves about these brats, and I've 
slowly become the game processing center
for the neighborhood.
(I also make regular sausage, Italian
 sausage, summer sausage, and several other
 types... but this one is my favorite.)

Roast Antelope with Sweet Onion Sauce

Serves 6

Ingredients:

 

Directions:

  1. Preheat oven to 400F. Heat oil in a heavy, ovenproof roasting pan over medium high heat. Season the roast with salt and pepper and sear on all sides in oil. Remove the roast from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently. Remove pan from heat and place the roast on top of vegetables. Place pan in preheated oven and roast to medium-rare, 10 to 12 minutes.
  2. Remove the roast from pan and keep warm in foil. Place roasting pan over high heat on stove top, add wine, and deglaze pan. Reduce to a medium sauce consistency. Add stock and reduce by half. Strain into a saucepan, discard vegetables, and reheat sauce. Reduce further, if necessary. Whisk in butter, 1 tablespoon at a time, and adjust seasoning with salt and pepper.
  3. Cut the meat into serving portions, and spoon sauce over the top.

Roast Antelope with Carrot-Rosemary sauce.

Serves 4 to 6

Ingredients:

 

Directions:

  1. Place the roast, 1 cup water, and garlic in a big plastic bag, fasted the bag firmly, and lay it in a glass baking dish. Marinate the roast in the bag, refrigerated and turning occasionally, for 4 days.
  2. Drain the marinade into a slow cooker. Preheat the broiler. Brown the roast on all sides under the broiler for about 20-30 minutes. Transfer it to the slow cooker and add the carrots, celery, onion, rosemary, cumin, and bay leaves. Turn the slow cooker to low and cook for 10 hours, or until the roast is fork-tender.
  3. Remove the roast and keep it warm in a pre-heated 150F oven. Transfer the cooking liquid to a medium saucepan; add the lemon juice, Worcestershire, salt and pepper. Bring the mixture to a boil. Remove the bay leaves. In a small bowl, combine the cornstarch and remaining 1/4 cup water and add to the cooking liquid. Continue cooking until the mixture thickens.
  4. Cut the meat into serving portions and ladle a generous amount of sauce over each serving.

 

Antelope Ginger Straps  

This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. I have had this recipe prepared with antelope, I am sure it would work equally as well with other larger game.

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 of minutes.  Serves 4.

Grilled (Marinated) Antelope

Ingredients:
 

  1 lb. antelope steaks
 3/4 cup olive oil
 1 Tablespoon seasoned salt
 2 Teaspoons pepper
 your favorite spices


Take a dinner plate and fill bottom with olive oil (if 3/4 cup is not enough then add more) so the oil is standing about 1/4" deep. Sprinkle oil with salt, pepper and any of your favorite cooking spices such as rosemary, sage, marjoram or whatever you prefer. Place antelope steaks into the oil - only one side should be covered. Cover and let marinate at least 2 hours. Then, flip steaks over on other side, cover and let marinate another 2 hours.

Have your grill set on low and place steaks on rack. Cook 3 minutes per side.
Serves 2

Crockpot Antelope

Ingredients:
 

  1 lb. cubed antelope steaks
 2 tsp. seasoned salt
 2 Tablespoons Worcesteshire sauce
 1 envelope onion soup
 2 8 oz. jars of beef gravy
  sliced mushrooms (optional)
 onion slices

Place cubed steaks in crockpot. Add salt, worcesteshire sauce, onion soup and mushrooms. Then pour the gravy over mixture and place onion slices on top of gravy. Cover and cook on low for at least 8 hours. Serve over egg noodles or mashed potatoes. Fresh steamed green beans is a wonderful addition to this meal!

Serves 2 (with some leftover)

Antelope Steaks Supreme

Ingredients:
 

  3 lb. antelope round steaks
 2 tsp. salt
 1/4 cup vinegar
 1 bay leaf
 1 clove garlic
  salt & pepper
 garlic salt
 onion salt
  1 can cream of mushroom soup
  1 can water

 

Put steaks in shallow pan with water to cover. Add salt, vinegar, bay leaf and garlic. Soak 3-4 hours. Remove steaks, drain, sprinkle with seasonings. Dredge in flour. Heat oil in skillet, brown meat, cover. Simmer for 40 minutes. Add soup and water. Simmer another 20 minutes longer.

Serves 3.
Prep Time: 1 hour

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