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bynightlight
Joined: 03 Oct 2009
Posts: 17
Location: Eastern Colorado
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| Posted: Wed Oct 07, 2009 2:10 pm Post subject: Recipes for Antelope? |
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| Anyone have any good antelope recipes? I am particularly interested in any dry meat recipes for any wild game. We got close to 50 lbs of meat off my doe, and I hate to waste any of it! Thanks - I look forward to trying them out. |
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SoCoKHntr
Joined: 18 Dec 2006
Posts: 1255
Location: Pueblo Colorado
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| Posted: Wed Oct 07, 2009 2:45 pm Post subject: |
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I like to cut the backstrap into thin slices, season it, fry it with onions, and then wrap it with a fresh homemade tortilla and a little salsa and a beer. But, again that's the same for antelope, deer, and elk.
Cheers |
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HeavyC
Joined: 19 Jul 2008
Posts: 227
Location: Greeley, CO
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| Posted: Wed Oct 07, 2009 6:17 pm Post subject: |
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SoCoKHntr wrote: I like to cut the backstrap into thin slices, season it, fry it with onions, and then wrap it with a fresh homemade tortilla and a little salsa and a beer. But, again that's the same for antelope, deer, and elk.
Cheers
STOP! You're going to make me cry! Can I place an order for some of them torts? ...or maybe an order for a gal who would make them for me permanent! ::-k |
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bynightlight
Joined: 03 Oct 2009
Posts: 17
Location: Eastern Colorado
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| Posted: Wed Oct 07, 2009 6:43 pm Post subject: |
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SoCoKHntr wrote: I like to cut the backstrap into thin slices, season it, fry it with onions, and then wrap it with a fresh homemade tortilla and a little salsa and a beer. But, again that's the same for antelope, deer, and elk.
Sounds good! Now I just need a recipe for tortilla's! I can do fry bread, but have never made tortillas. |
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Alamosa
Joined: 25 Mar 2005
Posts: 147
Location: Southern Colorado
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| Posted: Wed Oct 07, 2009 8:43 pm Post subject: |
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bynightlight - you will enjoy learning the local food culture. There is nothing easier than tortillas - you just need to warm them up to make them plyable and soft. They go with everything and are surprisingly filling.
Fire roasted green chilis are another local delicacy that goes with everything. (Beware the hot ones). Great in fajitas. Roasted chilis are seasonal. You can only get them fresh this time of year.
Antelope makes excellent green chile (not to be confused with green chilis). Green chile is more difficult to make than regular red chile. Pork (or antelope) fire roasted chilis, tomatillos, are a few of the ingredients. It is easy mess up and to make it too hot, too runny, or too much tasting like tomatillos. Best to try making that with pork to begin with. I've made it with cactus before.
I'm all about antelope on open flame. Hard to go wrong if you have a barbeque. |
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SoCoKHntr
Joined: 18 Dec 2006
Posts: 1255
Location: Pueblo Colorado
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| Posted: Thu Oct 08, 2009 8:45 am Post subject: |
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HeavyC wrote: SoCoKHntr wrote: I like to cut the backstrap into thin slices, season it, fry it with onions, and then wrap it with a fresh homemade tortilla and a little salsa and a beer. But, again that's the same for antelope, deer, and elk.
Cheers
STOP! You're going to make me cry! Can I place an order for some of them torts? ...or maybe an order for a gal who would make them for me permanent! ::-k
Haha HeavyC, know I got to be guiding to the fairer sex?!?!? I don't how good of a guide I'd be in that type of hunting. Been out of the game to darn long. Nothing like fresh homemade torts, I agree! |
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SoCoKHntr
Joined: 18 Dec 2006
Posts: 1255
Location: Pueblo Colorado
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| Posted: Thu Oct 08, 2009 8:47 am Post subject: |
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bynightlight wrote: SoCoKHntr wrote: I like to cut the backstrap into thin slices, season it, fry it with onions, and then wrap it with a fresh homemade tortilla and a little salsa and a beer. But, again that's the same for antelope, deer, and elk.
Sounds good! Now I just need a recipe for tortilla's! I can do fry bread, but have never made tortillas.
Definitely get a tort recipe but until then fry bread would be great as well. Enjoy all the good carne you harvested! |
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