6 – 8 servings
2 pounds ground antelope meat
1 pound ground spicy Italian sausage
1 1/2 cups onion, finely diced
6 garlic cloves, minced
2 large eggs
1 1/3 cups tomato salsa
1 tablespoon chili powder (I prefer ancho or chipotle powder)
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 cup breadcrumbs (I prefer Japanese “panko” breadcrumbs)
You can substitute any herbs for this crust. In a pinch, you can substitute dried herbs or herb blends like Italian seasoning.
1 cup butter, melted
1 1/2 cups breadcrumbs
2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme, minced
1/2 cup onion, finely diced
4 cloves garlic, minced
1/3 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a bowl, blend together all ingredients. Combine ingredients, mixing well with your hands. Place into a well-greased baking dish and form into a rectangle, about 3 inches tall. Spread the Herb Crust over top of meat. Place dish into a preheated 350 degree oven for 1 1/2 hours or until internal temperature is 160 to 170 degrees.
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