Antelope has become one of my three favorite wild game red meats. This last year I was lucky enough to go to Wyoming with my dad and harvest a couple. See earlier blog entry for complete tale of our Wyoming hunting trip. This recipe has become a family favorite in our house hold.
Mongolian style Antelope
1 pound wild game meat thinly sliced
1/4 cup cornstarch (second option)
2 teaspoons sesame seed oil (second option)
1 small onion thinly sliced
3 tablespoon minced garlic
3 large green onions, sliced into 1/2 inch pieces
1/2 cup low sodium soy sauce
1/4 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/4 cup hoisin sauce
1/2 cup shredded carrots
(For spicier option add 2 tablespoons red pepper flakes)
Place onion, garlic, wild game steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4-6 hours.
for crispier meat.
Place wild game steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the wild game steak with the cornstarch. Allow the steak to rest for 10 minutes.
Heat sesame seed oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes.
Add meat to crockpot and follow directions above
*serve atop rice or noodles. I like to serve over teriyaki noodles
I get 1 package of stir fry noodles, cook to package directions. Drain, rinse and add to wok with sesame seed oil, garlic and 3 tablespoons teriyaki sauce. Satuee for 3-4 mins.