Antelope, or “Stink goat”, is a strong-tasting wild game. The bucks have more of an odor than the does. Recipes that can enhance the flavor and mask any wild taste are needed.
Recently I saw this recipe from Cavegirl Cuisine and tried it out. Burgers are an ongoing favorite of mine, and this recipe really made antelope a great choice for burgers. It also works well with Mule Deer which can also be a tad strong and gamey.
Most wild game is lean so adding some fat for flavor is a good idea. Pork is the perfect choice. Try grinding pork shoulder, or bacon with the grind.
To make these delicious Porkelope Burgers, you will need 1 pound of sausage per pound of burger. Add 1 tsp of chili powder, 1 tbsp minced onion, 2-3 minced garlic cloves, 2 tbsp of whole grain mustard, 1 tsp of salt, 2 tbsp of tomato paste. Mix and form into burgers or balls. Refrigerate until ready to cook.
Build an Aioli using 2 egg yolks, 1 tsp prepared horseradish, 2 tsp of lime juice, pinch of salt, 1 tsp of hot sauce, 1 tsp of whole grain mustard, 1/3 chopped fresh cilantro, 1/3 cup of olive oil (slowly add the olive oil and blend 1 tsp at a time). Blend together and refrigerate.
Caramelize 2 large onions in 2 tbsp of butter and 1 tbsp of balsamic vinegar. Cook and set aside.
Toppings Cook 6 slices of bacon (one per burger), and some freshly chopped mint.
Add some butter to a fry pan and cook the burgers. If you left the burgers in a ball, smash them into a Pattie first. Cook until done. Remember that wild game is darker so be careful to not overcook. Place the cooked burger onto a nice Kaiser roll, add the aioli, 1 slice of bacon cut in half, a spoonful of caramelized onions, and a sprinkle of fresh mint. A little shredded cheese will not ruin the burger.
This recipe adds spice, flavor, texture, and aroma to take away any “stink goat” reference.
Pig out and enjoy!
For more Montana Grant, feast with him at www.montanagrantfishing.com.