CHEERS TO THE PEOPLE THAT HUNT

We recently aquired a piece of antelope meat under the conditions that I was to invite the providers to dinner when I cooked it. That's never a problem! A good excuse for me to put on my chef coat and create some soul food. So this weekend I set about creating a dish fit for a king or 5 hungry adults and 1 small child. To begin with I was a little perplexed at what to actually do with this gift but after a little internet research I managed to find several doable recipes.

I ended up going with a pot roast dish that I adapted to my own design. To which I added thyme, mustard and teriyaki sauce, portabella mushrooms, bacon and onions. As it gently simmered away the smell drifted lusciously through the house and we became quite excited as the appointed dinner hour approached. I accompanied the main dish with scalloped potatoes, baby carrots, sage buttered parsnips and brocolli crowns. We ended the meal with a simple lemon dessert and brandy snaps (thanks to my talented daughter, who now thinks that it is time for me to go back to culinary school, because I didn't have the patience to make the brandy snaps.)

A special thank you goes to our hunting friend for sharing with us. And get back out there with your loaded gun and bring us something furry to play with.

Heres the recipe:

1 deboned leg of antelope,

2 cups of chicken stock,

1 teas dried thyme,

1 teas dried mustard,

1/4 cup teryiaki sauce,

6 rashers of bacon,

1 chopped onion,

2 cups of baby portabella mushrooms.

I cut the meat into 6 pieces and placed them in the bottom of the crock pot.

Then added the whole mushrooms, diced onion and thinly cut up strips of bacon.

Mix the liquids together with the mustard and thyme and a little black pepper.

Pour over the meat.

Pop the lid on and set it on high for 5 hours and for the last half hour I turned it down to low heat.

Try not to peak inside the pot too many times during the cooking process as you will loose a lot of heat and slow down the cooking process.

You may decide that you want to thicken the gravy after cooking but that's entirely up to you.

ENJOY!