HOW TO COOK ANTELOPE RECIPES

Steps:

• Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. Place all the sliced meat in a large, resealable bag.
• If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended.
• Pour the liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically.
• Prepare a smoker according to manufacturer’s settings using your choice of wood. Pre-heat to 160 degrees.
• Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke.
• Smoke the venison for 3 to 4 hours. It should be fully dry but still pliable. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. This will prevent the jerky from becoming bitter or too brittle.
• Once completely cool, store in an airtight bag for 1 to 2 months. The jerky can also be refrigerated for 3 to 6 months or frozen for a year.
• Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Do not use more than a teaspoon per 5 pounds of meat.

Steps:

• You can keep shanks from an antelope or deer whole. A large elk shank will probably need to be cut in half or thirds. Season the shanks generously with salt and pepper up to two days in advance. Pre-heat an oven between 250 to 300 degrees. Keep in mind that the lower the heat setting, the longer it will take to tenderize. However, a low temperature will ensure juiciness, whereas high temperatures can dry out the meat.
• Heat a large Dutch oven or cast iron skillet over medium-high heat. Drizzle enough cooking oil to lightly cover the bottom of the pan and brown the shanks on all sides. Remove and set aside.
• Add another tablespoon of oil if needed and sauté the yellow onions. Once they begin to brown and soften, add the carrots, celery, and garlic. Season with a few pinches of salt and fresh cracked pepper. Cook a few additional minutes, then stir in the tomato paste. Once incorporated, sprinkle in the flour and mix.
• Return the shanks to the pot and deglaze with red wine and stock. The braising liquid should come a third to halfway up the pot. If it doesn’t, add more stock or wine.
• Drop in the fresh herbs and cover the Dutch oven with a lid. Transfer to the oven.
• Cook for 5 to 7 hours, or until the shanks are fork tender.
• When the meat is tender, pull the pot from the oven and let it rest for at least 30 minutes before serving. At this point, you have the option to serve as is with all the vegetables in the pot, or reduce the braising liquids for more flavor. To reduce, remove the shanks and shred with a fork. Set the meat aside. Use a fine mesh strainer to separate the solids from the liquids. Discard the vegetables and pour the strained liquid back into the Dutch oven along with the shredded meat.
• Place the Dutch oven back on the stovetop over medium heat. Simmer until the sauce has reduced to your desired flavor. Taste and season with additional salt and pepper if needed. Serve over mashed potatoes, grits, or polenta.
• Note: If using a crockpot, brown all the ingredients in a cast iron skillet first. Be sure to deglaze with some liquid before transferring everything to a crockpot. Cook over the lowest heat setting until tender.