Spiced texas antelope with corn...
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1994 | National Game and Game Fish Cook-Off. Serves 4 | |
| 2 | pounds | South Texas Antelope tenderloin medallions |
| 4 | ounces | Butter |
| 2 | ounces | Tomato puree |
| ½ | teaspoon | Coriander |
| Pinch of salt, marjoram, pepper, garlic and curry | ||
| 8 | ounces | Eatem demi glace |
| Eatem beef base, to taste | ||
| Corn oil as needed | ||
| 1 | teaspoon | Cumin |
| 4 | ounces | Hot pepper sauce |
| 2 | ounces | Coriander oil |
Directions
Spiced texas antelope with corn pudding in banana husk served with pepper butter, coriander oil and warm chayote slaw.
Second-prize-winning signature recipe by Michael 1. Robins, CMC, in the
Method: Season antelope medallions and sear in hot pan with corn oil.
Finish in hot oven. Make demi glace; enhance with antelope bones, tomato puree,beef base and seasonings. Serve with corn pudding in banana husk, hot pepper butter and warm chayote slaw.
Corn Pudding in Banana Husk 2 cups corn bread, crushed ¼ green pepper, diced ¼ cup red peppers, diced 8 chives 2 tablespoons honey 2 tablespoons butter 4 banana husks Method: Combine crushed corn bread with other ingredients and wrap in banana sheets to simulate corn husk. Tie ends with chives.
Warm Chayote Slaw 1 chayote squash, julienne 1 tablespoon shallots Cumin, to taste Corn oil, as needed 1 teaspoon garlic ¼ cup black beans Salt, to taste
Method: Combine all ingredients in hot sauce pan and toss until warm.