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Antelope Picatta

Antelope Picatta

Antelope or Pronghorn meat is a favorite of mine. A plains animal, Antelope graze mostly on the grasses and plants of the plains terrain and have a very distinctive flavor. There’s no “wild” or gamey taste sometimes found with deer. It has a mild sweet taste and the meat is more finely grained than deer.

This is a quick and easy dish with prep and cooking time of less than 20 minutes. It can be served over rice or pasta or as a stand-alone entrée with side dishes of your choosing. Whichever way you serve it, I promise you, it will become one of your favorite dishes.

Ingredients:

1-pound antelope loin sliced into 1-inch cutlets
¼ cup butter
¼ cup minced onion
¼ cup sliced mushrooms
2 – 3 tablespoons lemon juice
¼ cup Marsala wine
3 garlic cloves minced
½ tablespoon Thyme
¼ cup flour
¼ teaspoon salt
¼ teaspoon pepper

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Directions:

On a sheet of wax paper, mix flour, salt & pepper. Coat both sides of each cutlet with flour.
In a large skillet, heat butter over medium heat.
Add cutlets to butter, browning both sides.
Remove cutlets from skillets and set aside.
Add garlic, onion, mushrooms and thyme to skillet. Cook for 2 – 4 minutes, stirring constantly, scrapping the bottom of the skillet. Add lemon juice and wine.
Place cutlets back in the skillet.
Sauté until sauce thickens.
Remove and serve spooning sauce over cutlets.


Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.


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