Recipe: South Texas Antelope Summer Salad
Recipe courtesy of Broken Arrow Ranch
A satisfying salad for a hot afternoon. Mix it up with whatever you have on hand. South Texas Antelope is a very mild and lean meat that is well suited for summer dishes. You can order Broken Arrow Ranch products on their site.
| Ingredients |
1 lb Broken Arrow Ranch South Texas Antelope Boneless Loin or Filets
Head of romaine or green leaf lettuce, cut into manageable pieces
4 to 5 handfulls arugula
Red onion, sliced
Tomatoes; cherry, halved, or beefsteak, sliced and quartered
Cheese of your choice: goat cheese, gorgonzola or parmesan
Toasted pecans or walnuts
1/2 cup red wine vinegar
1 cup olive oil
3 Tbsp lemon juice
2 tsp honey
2 tsp salt
Freshly ground black pepper to taste
| Preparation | Liberally season antelope with salt and pepper. Cook rare to medium-rare over a hot grill or by pan searing, then roasting in a 400 degree oven. Let meat rest and cool slightly while you prepare the rest of the salad.
In a large bowl toss lettuce, arugula, onion, tomatoes, cheese, and nuts.
Mix remaining ingredients well to make the vinaigrette. Drizzle a little vinaigrette over salad and toss. Don’t drown the salad with dressing; you can always add more later if you want.
Distribute salad among 4 to 5 plates. Thinly slice antelope across the grain and fan several pieces on top of each salad. Enjoy.
Serves 4 to 5