stuffed antelope backstrap

prep time:  tbd
cook time:  tbd
servings:  tbd

1 - 2 pounds of antelope backstrap

lemon juice
3 cloves garlic - minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
quarter cup chopped onion
3 cups soft cubed bread
1 cup chopped apricots
1/2 cup beef broth
2 tablespoons butter

1.  cut the backstrap lengthwise about half way through.  take a meat mallet on the flat side and flatten meat to about half inch thick. rub the meat with a bit of the lemon juice on both sides and repeat with the garlic. salt and pepper to taste.

2.  cover the dried apricots with water and boil for five minutes.  remove from heat drain and set aside to cool. 

3.  place butter in a pan and cook the onions for 5 minutes.  add the apricots, bread, and onion mixture to a bowl along with the rest of the seasonings and broth.  blend together well.

4.  spread the stuffing over the flattened meat and place on a broiler pan.  broil until meat is medium done and dressing is lightly browned.
- motnana outdoor

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