Eat Weird

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We’re taking a short break from the Dave Ciminelli-series to step into the kitchen and try something new, antelope. Your host, Chris Fehnel, expands his culinary-prowess and prepares the antelope fresh from the western United States using a venison recipe that can be found on All Recipes.com (or below in the post).

Here are a few photos from episode 6 of Eat Weird. For more photos, see Flickr.

Here is the full recipe for the antelope over tortellini.

Ingredients

• 1 egg
• 1/3 cup light cream
• 1 cup fine bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 1/2 pounds boneless antelope
• salt and pepper to taste
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/2 cup dry sherry or Marsala wine (we used sherry)
• 1/2 cup venison broth, beef broth, or water (we used beef broth)

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
3. Slice antelope into serving size portions, 3/8 inch thick. Pound with a meat mallet (or your fist like Chris did) to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the antelope into the egg, then press into the bread crumbs.
4. Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded antelope, and cook on both sides until browned. Pour in sherry and broth. Bring to a simmer, cover, then transfer to the oven and bake until the meat is tender, about 45 minutes.

 
Serves five.

We hope you enjoyed this episode of Eat Weird. We’re constantly trying to use your feedback to improve the show as we go along. Please send in your suggestions, follow us on Twitter and most of all Live Well, Eat Weird.

Host: Chris Fehnel. Producer: Colin Devroe. Photographer and Camerawoman: Eliza Devroe. Hunter: Adam Libertoski

Tags: antelope, Chris Fehnel, Colin Devroe, cooking, eat weird, Eliza Devroe, food, game meat, meat, tortellini.