game gumbo

prep time:  30 minutes
cook time:  3 hours
servings:  8 - 12

ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped

steps:
1.  in a dutch oven or large pot, cook the bacon slowly; remove and chop.  sear the game meats in the bacon fat.  remove meat.  set meant and bacon aside.

2.  add oil to the pot and turn to medium-high heat.  whisk in the flour, stirring frequently, until it turns the color of coffee with cream.  add peppers, onions, and garlic and stir to combine.  cook, stirring often, 3 - 6 minutes, until vegetables are soft.

3.  in a separate bowl, combine the tomato paste with the stock.

4.  in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.

5.  add the stock mixture to the pot and turn the heat to high.  stir to combine and add the meats and bacon.  add the spice mixture and salt to taste.  bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes.  when the meats are tender, add the okra.  cook another 15 minutes.

6.  add the green onions and parsley.  cook for 3 - 5 minutes.  serve with rice.

- unknown

stuffed antelope backstrap

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
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

steps:
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