Sausage (Bratwurst)Recipe - re: prev. Antelope query
This is an excellent recipe for almost any
game animal which you want to turn into
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
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
- 1 boneless loin of
Antelope (3 to 4
- 2 tablespoons oil or clarified butter
- salt and freshly ground black pepper to taste
- 2 sweet onions (preferably Vidalia), chopped
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2-1/2 cups beef stock, veal stock, or game stock
- 4 tablespoons butter, at room temperature
- Preheat oven to 400ºF. 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.
- 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.
- Cut the meat into serving portions, and spoon sauce
over the top.
Roast Antelope with Carrot-Rosemary sauce.
Serves 4 to 6
- 3 to 4 pound boneless
Antelope roast, trimmed
- 1 cup dry red wine
- 1-1/4 cups water
- 3 garlic cloves, crushed
- 6 medium carrots, cut in 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 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
- 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.
- Remove the roast and keep it warm in a pre-heated
150ºF 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
- 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.
straps, cut 1/2" wide and 3" long
1/4 cup Olive
1 can Onion
2/3 cup Water
1/3 cup Cider
pepper to taste
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.
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.
• 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.
1 lb. cubed
• 2 tsp. seasoned salt
• 2 Tablespoons Worcesteshire sauce
• 1 envelope onion soup
2 8 oz. jars of beef gravy
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 round steaks
• 2 tsp. salt
• 1/4 cup vinegar
• 1 bay leaf
1 clove garlic
• 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.
Prep Time: 1 hour