Stuffed Antelope Backstrap
By Hookemharry


What you need.

Backstrap of Antelope – between a pound and a half and two pounds

Salt and pepper to taste

Lemon juice

Three cloves minced garlic

Apricot stuffing

Half teaspoon salt

Quarter teaspoon white pepper

Quarter teaspoon thyme

Quarter cup chopped onion

Half cup chopped celery

Three cups soft bread cubes

One cup chopped dry apricots

Half cup beef broth

 

What you do.

Take the piece of backstrap and split three-quarters of the way through lengthwise. Now carefully flatten the loin with the smoothed of a meat mallet till it is about half an inch thick. Now rub both sides of the loin with about two tablespoons of lemon juice, minced garlic, then salt and pepper to taste. Next boil the apricots in just enough water to cover them for about two minutes. Remove from heat and let stand for another minute, drain and set aside. Cook the onions and celery for about five minutes and remove from heat. Now put the apricots, bread, cooked onion — celery mixture into a bowl along with the rest of the stuffing seasonings and pour the cold beef broth over the top and mix well. Now spread the stuffing over the flattened backstrap, roll up and tie with cotton cooking twine. It will look like a jelly roll. Put in a pre heated 325 degree oven on a baking rack or cookie sheet and cook for forty-five minutes to and hour. Turn often to be sure it browns evenly. Remove from oven, slice into serving pieces and use as a main course or side dish.

 

Wildlife Chef Vince

AKA ‘Spatula Man’






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