Antelope hunters and hoagie eaters–we have a recipe for you! The best part is that you can substitute the antelope roast for elk, venison or pork!
Tell us what you think of this recipe posted on harrodoutdoors.com:
Carol’s Antelope Hoagie Rolls by Carol Pratt
1 chopped clove garlic
½ chopped onion
3 Tbsp cooking oil
Michlitch’s Steak and Salmon Rub Supreme to taste
Rub above ingredients on a 3-4 lb antelope roast, place in a roaster with tight lid, and bake in a preheated 275° oven for 3-4 hrs or until roast can be pulled apart. Once cooked, pull roast apart and leave in roaster. To the pulled meat add the following:
½ cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp honey
½ Tbsp red pepper flake
½ cup beef stock
Mix ingredients and pour over pulled meat and return to oven for 1 hour. You may need to add a small amount of water to make sauce in roaster pan if moisture has cooked away. Serve over hoagie rolls or in a tortilla
This recipe could use elk or venison, or cook with half wild game and half pork roast.