I’m always looking for easy to prepare wild game recipes to cook up using staples in the pantry and avoiding having to make a special trip to the grocery store… And it just so happened that I had all key ingredients that allowed me to create a flavorful and hearty Crustless Antelope Shepherds Pie topped with Sweet Potatoes.

INGREDIENTS

• 1 ½ lbs ground antelope
• 3 large sweet yams or sweet potatoes
• 8 tablespoons butter or 1 stick
• 1 cup shredded cheddar cheese
• 5 carrots diced
• 1 cup cherry tomato’s
• 1 onion diced
• 2 garlic cloves minced
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• ½ teaspoon chipotle cayenne pepper
• ½ cup parmesan cheese
• Brown gravy

DIRECTIONS
1) Peel potatoes cube and boil until soft. Mash potatoes and add 6 tablespoons of butter. Stir until blended and set aside.

2) Cook ground antelope in heavy skillet until done. Remove antelope from pan and place in bowl.

3) Add remaining 2 tablespoons of butter to skillet. Add minced garlic, onions, tomatoes and carrots. Cook until all vegetables are fork tender. Season with dried rosemary, garlic powder and chipotle cayenne pepper. Remove from heat.

4) Heat oven to 375. Add antelope mixture to a casserole baking dish and top with mashed potatoes and then top off with parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil for the last 10 minutes to brown top.

5) Get a big spoon and dig in. If you want to, you can top off with your favorite brown gravy.

Adding potatoes to the top of the antelope

Antelope shepherd's pie is almost done

Top off the Antelope Shepherd's Pie with your favorite brown gravy

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Antelope sirloin with black beans, a cup of sweet white corn, a little green onion and fresh cilantro are the perfect ingredients for the makings of a great taco.

I always like to keep dinner pretty simple on the weeknight so I had all the intention to make these ‘Southwestern’ inspired meat filled rolls but once I started sautéing up these 5 ingredients – I suddenly changed my mind and made tacos. (My all time favorite!)

Here’s an added flavor to any homemade taco… add parmesan cheese to a quickly fried corn tortilla. The cheesy shell seriously adds some amazing flavor to every bite.

If you don’t want tacos – you could always use this combination of meat mixture to make antelope enchiladas or create an antelope ‘taco’ salad or an antelope Southwestern wrap.

Makes 4-6 Tacos

INGREDIENTS

• ¾ lb finely chopped antelope sirloin
• 1 cup black beans
• 1 cup sweet white corn (frozen or fresh)
• ½ cup diced green onion
• ¼ cup chopped cilantro
• 2 garlic cloves
• 1 tsp cumin
• ½ tsp chipotle cayenne pepper
• Salt and pepper to taste
• 4-6 Corn tortillas
• Parmesan cheese (optional)
• 3 tablespoons olive oil

Over medium-high heat, add 2 tablespoons of olive oil and garlic to your skillet. Add antelope to pan and cook for 5-6 minutes. Add corn, black beans, green onions, cilantro and all spices. Stir together and continue cooking until antelope is cooked thoroughly. Remove from heat.

Heat remaining tablespoon olive oil in a small non stick skillet and quickly flash fry your corn tortillas. Remove from oil and pat tortillas with a paper towel to remove additional oil. Sprinkle one side of each tortilla with parmesan cheese.

Add antelope meat filling to tortilla and enjoy with your favorite salsa, guacamole or all by themselves.

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Crockpot 7 Cheese Antelope Lasagna

7 Cheeses… Slow cooked… Antelope burger and sirloin… Garlic and onions… Savory tomato sauce… Need I say more?

INGREDIENTS

• 3-4 tablespoons canola oil
• 1 yellow onion diced
• 3 garlic cloves
• 1lb antelope burger
• .5 lb antelope sirloin (optional)
• 1 box lasagna noodles uncooked or pre-cooked

Tomato Sauce

• 30 oz tomato sauce
• 16 oz water
• 3 bay leaves
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon basil and fresh basil
• 1 teaspoon chipotle cayenne pepper (optional)
• Salt and pepper to taste

Cheese

• 16 oz 6 Cheese Italian Blend; Mozzarella, provolone, Romano, Fontina, Parmesan and Asiago
• 32 oz Cottage Cheese

DIRECTIONS

1) Add 3 tablespoons oil to cast iron skillet over medium-high heat. Add garlic and onions and cook until translucent.

2) Add antelope burger and sirloin to pan and brown.

3) Add tomato sauce, water, bay leaves, fresh basil and all other spices to meat and cook on low for about an hour. (Remove bay leaves before adding sauce to lasagna.)

4) In a separate bowl combine all cheese and stir together. (Be sure to save a little cheese to add to the top of your lasagna during the last 30 minutes of cook time.)

5) Add sauce mixture to bottom of your Crockpot before layering the ingredients. Now you can pre-cook your noodles if you are limited on time or use uncooked noodles for this recipe if you can wait for 4 to 5 hours.

6) Add layer of noodles on top of sauce, add antelope tomato meat sauce and top with a layer of all 7 cheeses. Repeat the layers with all ingredients until you run out: Meat Sauce, Cheese, Noodles…etc.

7) Cover your antelope lasagna with the lid and set on Low for 4-5 hours. During last 30 minutes of cooking, add additional cheese cover and enjoy!

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SERVING: 1 to 2 people. Perfect for an appetizer.

INGREDIENTS

• Antelope backstrap sliced into 1/4 inch pieces (6-8)
• 1 cup flour
• 1 teaspoon garlic powder
• Salt and pepper
• 2 tablespoons chopped fresh tarragon
• Canola oil
• 1 egg beaten

DIRECTIONS
1) Cut antelope back strap into 8 – 1/4 inch thick pieces. Note: you can also cut each strip in half so you can get 16 antelope pieces.

2) Mix flour, garlic powder, salt, pepper and tarragon in bowl. Beat one egg in separate bowl.

3) Heat cast iron skillet to Medium-high temperature and add canola oil to cover bottom of pan.

4) Add antelope to egg mixture and then toss in flour. Place antelope in oil and fry on both sides until golden brown. About 2-3 minutes each side.

5) Serve antelope with your favorite side sauces or eat alone.

I just wanted to say thank you to a group of ladies who gifted me with several different culinary preserves that pair well with wild game. Edible R+D, Makes of Plus Confit line of Culinary Preserves.

Tipsy Berry Confit and Roasted Pepper Bacon Confit paired perfectly with this dish.

http://www.Ediblerandd.com

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My favorite thing about game meat is that you can cook it in so many ways that you would cook beef, chicken and pork without truly losing the ‘wild’ flavor. I also really enjoy blending several spices and fresh herbs from the garden to help compliment the tastes of each individual animal such as elk, antelope, venison and upland game birds..etc.

Simple ingredients and simple cooking methods can really pack a powerful punch… this recipe is pretty powerful if you like Spicy – which is my all time favorite way to cook!

SERVING: 1 to 2 people. Perfect for an appetizer.

INGREDIENTS

• Antelope backstrap sliced into 1/4 inch pieces (6-8)
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon turmeric
• 3-4 tablespoons butter
• 2 tablespoons mango chutney
• ¼ cup sliced sweet onion
• 4 sliced Portobello mushrooms
• 1-2 diced Thai red and green chilis (the more the better if you like spicy)
• Fresh Thai basil or chives for garnish

DIRECTIONS
1) Cut antelope backstrap into 8 – ½ inch thick pieces.

2) In separate bowl mix garlic powder, cumin and turmeric together and rub on both sides of the antelope pieces. Set meat aside.

3) Heat cast iron skillet to Medium-high temperature. Melt butter and add onion and mushrooms. Cook until onions become translucent 5-8 minutes. Add chutney and Thai chilis and stir. Set to the side of the pan.

4) Add antelope to the same pan and cook up to 1 or 2 minutes flip antelope and continue cooking on other side – 1 minute or less. This will ensure that the antelope remains tender and flavorful.

5) Serve antelope with mushrooms and garnish with fresh Thai basil or chives.

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Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. I really enjoy using rubs on our wild game and making sure that the meat is room temperature before cooking. This recipe is quick, easy and full of high intensity flavors. Enjoy!

INGREDIENTS

• Antelope backstrap sliced into ½ inch pieces (10 pieces)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt and pepper
• 4 tablespoons butter
• fresh sage leaves

DIRECTIONS

1) Cut antelope backstrap into 10 – ½ inch thick pieces.

2) In separate bowl mix cumin, garlic powder, salt and pepper together and rub on both sides of the antelope pieces. Set meat aside.

3) Heat cast iron skillet to Medium-high temperature. Melt butter and add sage leaves until sage leaves begin to get a little crispy.

4) Add antelope to sage butter and cook up to 1 or 2 minutes flip antelope and continue cooking on other side – 1 minute or less. This will ensure that the antelope remains tender and flavorful.

5) Serve immediately with a side of fresh squash and top with the left over butter from the pan.

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