BIRD FARM SOUTHAntelope and Joy
Holy Days, holidays, JOY, Friends, family, FOOD - WOW does life get any better?
I forgot Children, music, horses and pets. I've just decided to capitalize at random. My blog; my rules. right?
Check this out -
This is the back strap of the antelope DG brought back from
Wyoming. Tony, butcher extraordinaire, calls it château and
who am I to argue with anything except his spelling.
My cowardly mind insisted on a couple hours in the fridge for
a milk bath. I worry about "gaminess" and milk helps.
Following the bath and dry off, the loins got a roll in Tone's
Canadian Steak Seasoning. I shook the extra seasoning off of
the meat and let them rest on a clean plate while I heated a
heavy skillet to REALLY hot. Slurped some canola (2 TBSP)
into the hot skillet and let it get almost smoking hot.
Then I browned off the loins. They aren't very big and this
didn't take very long. Notice I didn't say I cooked 'em. I just
browned off the little things. Just roll 'em around a HOT
skillet for a few minutes. Put 'em on a plate and wrap 'em in
foil for between 10 minutes and a day or two if you refrigerate.
I am not particularly artsy nor even creative, so take a gander
at this.
When you have friends or family whom you love lots, grab up
your best olive oil, good parmigiano and your best bread.
Slice your loins in eighth to quarter inch slices and spread in
an attractive way on a plate that hopefully doesn't look as
crappy as my old plates do. Drizzle with olive oil, peel some
nice cheese and grind a bit of black pepper. Please notice that
these yummy bits are barely cooked. They are seared and thus
not really carpaccio, but OH MY GOD, are they tasty. We ate
'em on saffron olive oil challah. The kids liked this enough to
give it a big thumbs up. As to us, the adults, we just ate it all up.
Cleaned the plate.
All gone.
This is food of the Gods. Of course the Gods wouldn't have
smeary chapstick.
Yowza!
I forgot Children, music, horses and pets. I've just decided to capitalize at random. My blog; my rules. right?
Check this out -
This is the back strap of the antelope DG brought back from
Wyoming. Tony, butcher extraordinaire, calls it château and
who am I to argue with anything except his spelling.
My cowardly mind insisted on a couple hours in the fridge for
a milk bath. I worry about "gaminess" and milk helps.
Following the bath and dry off, the loins got a roll in Tone's
Canadian Steak Seasoning. I shook the extra seasoning off of
the meat and let them rest on a clean plate while I heated a
heavy skillet to REALLY hot. Slurped some canola (2 TBSP)
into the hot skillet and let it get almost smoking hot.
Then I browned off the loins. They aren't very big and this
didn't take very long. Notice I didn't say I cooked 'em. I just
browned off the little things. Just roll 'em around a HOT
skillet for a few minutes. Put 'em on a plate and wrap 'em in
foil for between 10 minutes and a day or two if you refrigerate.
I am not particularly artsy nor even creative, so take a gander
at this.
When you have friends or family whom you love lots, grab up
your best olive oil, good parmigiano and your best bread.
Slice your loins in eighth to quarter inch slices and spread in
an attractive way on a plate that hopefully doesn't look as
crappy as my old plates do. Drizzle with olive oil, peel some
nice cheese and grind a bit of black pepper. Please notice that
these yummy bits are barely cooked. They are seared and thus
not really carpaccio, but OH MY GOD, are they tasty. We ate
'em on saffron olive oil challah. The kids liked this enough to
give it a big thumbs up. As to us, the adults, we just ate it all up.
Cleaned the plate.
All gone.
This is food of the Gods. Of course the Gods wouldn't have
smeary chapstick.
Yowza!
Posted by Lisa Strafford at 12/18/2009 9:18 PM 
Categories: Food
Tags: antelope game recipe cooking with game recipe holiday food
Categories: Food
Tags: antelope game recipe cooking with game recipe holiday food
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