High Plains Country Fried Antelope Steaks Recipes

ANTELOPE BACKSTRAP RECIPE

Steps:

• Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
• Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

ANTELOPE STEW

Steps:

• In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope and toss to coat well. Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes.
• In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew to a serving dish and serve.

HIGH PLAINS COUNTRY FRIED ANTELOPE STEAKS

Steps:

• Mix all marinade ingredients; set aside. Wash steaks and pat dry. Remove all visible fat. Pound steaks to flatten and tenderize Pour marinade over steaks and marinate, refrigerated, for at least 4 hours
• Remove meat and discard marinade. Pour milk into casserole. Add steaks and soak for 10 to 15 minutes. In large heavy skillet, cook bacon til almost crisp. Drain and set aside.
• Sauté onions in bacon grease til transparent. Remove and set aside. Dredge steaks in flour and season with salt, pepper and garlic powder. Fry steaks in skillet til tender, adding butter to bacon grease if needed. Just before meat is cooked, return bacon and onions to skillet. Heat through. Serves 2

COUNTRY FRIED STEAK WITH GRAVY

Steps:

• Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
• Whisk eggs and milk together in a separate bowl.
• Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
• Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
• Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
• Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
• While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
• Serve hot steaks with gravy.