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How To Make An Antelope Flavor Bomb
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MEAT! is partnering up with creator of the Antelope Flavor Bomb, Greg Ray, who works with From Field to Table!
This MEAT! Madness recipe combines some of our favorite things: unique game, simple cooking methods and a whole bomb’s worth of flavor! With this recipe, we’re learning all about how to tenderize a cut of meat that’s often too tough without a little bit of extra effort. While we’re using these methods on Antelope, it works just as well on other tough cuts of meat you’d otherwise turn into jerky. You’re going to need a quality butcher knife set and meat tenderizer to make this recipe, both of which you can get from us at the links below. If you want to get your hands on the gear we’re using to make this recipe, just click any link in this article for more information. For more from Greg Ray or From Field to Table, find their content at fromfieldtotable.com. |
Prep Time: 30 Minutes
Cook Time: 2 Hours
Estimated Servings: 4
INGREDIENTS:
- 2lbs. Antelope Top Round
- 1 C. Flour
- 1 C. Madeira Wine
- 1 qt. Mushrooms, Quartered
- 1 C. Onion, Diced
- 1 Jar Brown Gravy (12oz.)
- Tomatoes, Diced (14oz.)
- ¼ C. Bacon Fat
- 1 Tbsp. Kosher Salt
- 1 Tsp. Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Cayenne Pepper
- Pinch of Nutmeg
- 1 Bay Leaf
EQUIPMENT
- MEAT! Butcher Knife Set
- Meat! Manual Tenderizer
- Stovetop
- Pan
Antelope Flavor Bomb Making Directions:
Preparation
- Start by preparing your antelope, we’re using a top round cut, but the method applies to other cuts like shoulder or shank.
- Clean the meat thoroughly, removing any silver skin. Once cleaned, butterfly the meat to ensure even cooking.
- Tenderize or jacquard your meat to further break down the muscle fibers.
Seasoning and Dredging
- Mix together your dried spices, a mix of salt, pepper, onion powder, garlic powder, cayenne and a hint of nutmeg.
- After seasoning, dredge the meat lightly in flour.
- This helps form a crust while searing and later helps thicken the braising liquid into a sauce.
Searing
- Heat a heavy skillet or a cast-iron pan with bacon grease or another fat of your choice.
- Sear the antelope on all sides until a golden-brown crust forms.
- This step is crucial as it adds depth to the flavor of the final dish.
- Remember, you're not cooking the meat through at this stage, just creating a flavorful exterior.
Building the Braise
- Once the meat is seared, set it aside and use the same pan to sauté your aromatics.
- Onions and mushrooms are ideal for this recipe, cooked in the remaining bacon fat until the onions are translucent and the mushrooms are softened.
- Add a splash of cooking wine or sherry to deglaze the pan as your aromatics finish.
- Make sure to scrape up any browned bits stuck to the bottom of the pan.
- Next, introduce your braising liquid. In this case, a combination of cooking sherry, diced tomatoes and a ready-made gravy is used.
- While making your own gravy is always an option, using a store-bought version can save time without sacrificing too much flavor.
- Add a bay leaf for an additional layer of complexity.
The Slow Cook
- Return the seared antelope to the pan, ensuring it's submerged in the braising liquid. Cover the pan tightly with foil and transfer to a preheated oven set to 350°F. The meat will need roughly an hour to fully braise.
Serving
- Once braised, the antelope will be fork-tender and infused with the rich flavors of the braising liquid. Serve it over a bed of egg noodles, mashed potatoes or rice, allowing the sauce to soak into the starch for a comforting, hearty meal.
- Congratulations, your once tough and gamey antelope cut is now succulent, infused with mushrooms, onions and wine creating a rich, tender, flavor packed meal for the family.
