12-18-2004, 06:17 AM
[font "Arial"]6 seven-ounce antelope leg medallions
30 haricot verts (or similar beans)
3 packages onion sprouts for garnish
Red Zinfandel Sauce
2 shallots
2 garlic cloves
3 bay leaves
10 black peppercorns
750 ml red zinfandel wine
2 cups demiglace
Sweet Potatoes
2 lbs sweet potatoes, peeled)
1/2 cup maple syrup
1/4 cup molasses
1/2 cup heavy cream, reduced by half
[/font]
[size 3][font "Arial"]DIRECTIONS
To prepare the sauce, chop the shallots and garlic, place in a medium-size pot, add the bay leaves and peppercorns, and cook for a few minutes, stirring frequently. Add the wine and simmer with no cover until there is only about one cup of liquid left. Add the demiglace, bring to a simmer, and keep the sauce warm on a very low flame, stirring occasionally until use.
For the sweet potatoes, cook the peeled potatoes in boiling water until fork tender. Strain and combine with the remaining "sweet potato" ingredients. Season with salt and pepper, and keep warm.
To prepare the antelope, sear the antelope medallions (season with salt and pepper) in a hot saute pan, finishing them in the oven. The antelope should take about six minutes in a 375-degree F oven to cook to medium rare. While the antelope is in the oven, you can either saute the haricot verts or blanch them.
Place a portion of the sweet potatoes on each plate with the haricot verts on top. Place the antelope on top of the haricot verts, and finish with the zinfandel sauce and onion sprouts.
Note: Antelope is a venison (similar to deer meat) with very little intra-muscular fat or marbling. If over-cooked, the meat will become very dry and take on a chalky texture and flavor.[/font][/size]
[signature]
30 haricot verts (or similar beans)
3 packages onion sprouts for garnish
Red Zinfandel Sauce
2 shallots
2 garlic cloves
3 bay leaves
10 black peppercorns
750 ml red zinfandel wine
2 cups demiglace
Sweet Potatoes
2 lbs sweet potatoes, peeled)
1/2 cup maple syrup
1/4 cup molasses
1/2 cup heavy cream, reduced by half
[/font]
[size 3][font "Arial"]DIRECTIONS
To prepare the sauce, chop the shallots and garlic, place in a medium-size pot, add the bay leaves and peppercorns, and cook for a few minutes, stirring frequently. Add the wine and simmer with no cover until there is only about one cup of liquid left. Add the demiglace, bring to a simmer, and keep the sauce warm on a very low flame, stirring occasionally until use.
For the sweet potatoes, cook the peeled potatoes in boiling water until fork tender. Strain and combine with the remaining "sweet potato" ingredients. Season with salt and pepper, and keep warm.
To prepare the antelope, sear the antelope medallions (season with salt and pepper) in a hot saute pan, finishing them in the oven. The antelope should take about six minutes in a 375-degree F oven to cook to medium rare. While the antelope is in the oven, you can either saute the haricot verts or blanch them.
Place a portion of the sweet potatoes on each plate with the haricot verts on top. Place the antelope on top of the haricot verts, and finish with the zinfandel sauce and onion sprouts.
Note: Antelope is a venison (similar to deer meat) with very little intra-muscular fat or marbling. If over-cooked, the meat will become very dry and take on a chalky texture and flavor.[/font][/size]
[signature]