Broken Arrow Ranch Antelope with Achiote-Honey Glaze,
Panhandle Vegetable Stew, Pecan Tortillas and Chili-Apple Tequila Chutney
Makes 4 servings
Ingredients:
4 7 ounce antelope filets
12 ounces Panhandle Vegetable Stew (recipe follows)
4 ounces Chili-Apple Tequila Chutney (recipe follows)
4 1-1/2 ounce Pecan Tortillas (recipe follows)
4 avocado fans, medium size
4 ounces vegetable oil
1/2 tablespoon salt
1/2 tablespoon pepper
Preparation:
Season antelope filets with salt and pepper. Heat oil in a
large ovenproof sauté pan over medium-high heat until small wisps of smoke
appear. Carefully place antelope in pan, with the side to be presented
down. Cook for 3 minutes or until crusty and brown. Turn antelope and drain
oil off and glaze each side with Achiote-Honey Glaze.
Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach
desired temperature of doneness. Remove pan from oven and place antelope on
warm platter until ready to serve.
Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four hot
serving bowls. Then slice 3 thin slices of antelope; make sure to leave the
remaining part whole. Place the whole piece on top of the vegetable stew in
the center of the serving bowl. Then place the sliced meat against and
around the whole piece.
Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in
half, then roll-up each piece forming a cone. Place two cones against the
antelope and spoon the Apple Chutney between the antelope and the tortillas.
Place the avocado fan in the middle of all
components sticking out and garnish with cilantro sprig. Repeat and serve immediately.
Achiote-Honey Glaze
Ingredients:
1 teaspoon achiote paste
1 teaspoon salt
1 1/2 cups honey
2 tablespoons water
Preparation:
Mix Achiote paste, salt and honey together. Thin down with water.
Homemade Pecan Tortillas
Ingredients:
1 cup all purpose flour
3 ounces toasted and ground pecans
1 teaspoon salt
8 ounces warm water
Preparation:
In a Hobart mixing bowl, place all purpose flour,
salt, and toasted pecans. Slowly start whipping together, adding the warm
water slowly until it makes a smooth dough. The dough should be smooth and
lightly sticky. Let rest for 2 to 3 minutes. Make into 2 ounce
portions when ready to roll out tortillas. Make sure to flour the surface
to avoid the tortillas sticking. Place the ball of the
dough on the floured surface and roll into 6 inch round tortillas.
Chili-Apple Tequila Chutney
Ingredients:
3 ounces whole butter
2 apples, peeled and diced
1 teaspoon small diced ginger, peeled
1 ounce brown sugar
2 teaspoon chili powder
3 ounces tequila
12 ounces apple cider
salt and lime juice to taste
Preparation:
In a heavy sauté pan, place whole butter. When lightly
starts to smoke, add diced apples, ginger and brown sugar. Cook for 5
minutes, then add chili powder, tequila and apple cider. Cook for 15 more
additional minutes or until apple cider has reduced completely. Season with
salt and lime juice to taste.
Panhandle Vegetable Stew
Ingredients:
4 ounces diced country smoked ham
1 ounce olive oil
1 medium onion, peeled and diced
3 garlic cloves, minced
2 celery stalks, peeled and diced
2 ounces roasted corn kernels
1 1/2 ounces cuitlacoche (corn mushrooms)
1 large tomato, diced
1 teaspoons chopped fresh cilantro
1 cup brown sauce
Preparation:
Heat olive oil in a sauté pan over medium-high heat. When
oil starts to lightly smoke place ham and cook for 1 minute until lightly
crispy. Then add onion, garlic, celery, corn kernels, and cuitlacoche. Cook
for 2 minutes and add tomatoes, fresh chopped cilantro and brown
sauce and cook stew for 3 more additional minutes. Finish with salt
and lime juice to taste. Serve hot.
