Sweet and Sour Antelope
Show #112
Measure |
Ingredients |
Prepare |
| 1 pound | Antelope strip loin | |
| 2 tablespoon | Butter | Clarified |
| ¼ tsp | Mixed peppercorns | Ground |
| 1 tablespoon | Shallot | Chopped |
| 1 tablespoon | Garlic | Chopped |
| 1 tablespoon | Ginger | Chopped |
| 1 cup | Mixed bell peppers | Wedge cut |
| 1 tablespoon | Fresh tomato paste (see recipe) | |
| ½ tsp | Fresh thyme | Chopped |
| ¼ tsp | Greek oregano | Chopped |
| ½ cup | Red onion | Wedge cut |
| 2 tablespoon | Red wine vinegar | |
| 2 tsp | Light soy sauce | |
| 3 tablespoon | Marionberry jam | |
| ½ cup | Green onion | Sliced |
| 1 cup | Bok choy | Sliced |
| 1/3 cup | Beef stock | |
| Salt and pepper | To taste |
Cut meat into 1/2 in. strips, sauté over high heat in clarified butter two to three minutes. Add mixed peppercorns, shallots, garlic, ginger, fresh tomato paste, mixed bell peppers, red onion, thyme, Greek oregano and sauté for an additional two minutes. Add cup beef stock, soy sauce, red wine vinegar, marionberry jam, bring to a simmer add the bok choy and green onions. Salt and pepper to taste and serve over white rice. SERVES 4
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