Country Fried Antelope Steaks
Comments: So easy, it can even be made at hunting camp.
Servings: 2
IngredientsPreparation
  • 1 pound [450 g] antelope steaks, cut 1/2 inch [1.3 cm] thick
  • 1 1/2 cups [375 mL] milk
  • 1/2 pound [227 g] bacon slices
  • 1 large onion, sliced
  • 1/2 cup [70 g] all-purpose flour
  • Salt
  • Freshly ground black pepper
  • Garlic powder
  • 1 to 2 tablespoons [15 to 30 g] butter
Marinade
  • 1/2 cup [125 mL] red wine
  • 3 cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • Combine all marinade ingredients; set aside.
  • Rinse then pat dry steaks.
  • Remove all visible fat.
  • Pound to flatten and tenderize steaks.
  • Pour marinade over steaks and leave to marinate, refrigerated, for at least 4 hours.
  • Remove meat and discard marinade.
  • Pour milk into a glass baking pan.
  • Add and leave steaks to soak for 10 to 15 minutes.
  • Into a large heavy skillet, cook bacon slices until almost crisp.
  • Drain and set aside.
  • Saute onion slices into bacon melted fat until transparent.
  • Remove and set aside.
  • Coat steaks with flour; season steaks to taste with salt, pepper and garlic powder.
  • Fry steaks into hot skillet until tender, adding butter to melted bacon fat if needed.
  • Just before meat is done, return bacon and onion slices to skillet.
  • Heat through.