Antelope Stir-fry (Nevada Foodies photo)
February 11, 2016
By Nevada Foodies
Print Recipe
Substitute the antelope meat for elk or venison.
Ingredients
2 pounds of antelope roast, sliced thin 2 cups rice (cook as directed on package) 2 tablespoons hoisin sauce 1 tablespoon soy sauce 3 garlic cloves minced 1 tablespoon fresh ginger minced 1/2 cup chicken broth 1 cup sweet mini bell peppers chopped 1 small white onion diced 8 ounces of sliced water chestnuts, drained 6 green onions chopped 1 tablespoon olive oil Directions
In a large skillet, heat the oil over medium-high heat. Add the antelope and cook for 4 to 5 minutes or until lightly browned.
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Add garlic, sweet peppers and white onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
In a small bowl, combine chicken broth, hoisin sauce, soy sauce and ginger. Add to antelope mixture and bring to a boil over medium-high heat.
Reduce heat to low, and simmer for 4 to 5 minutes, or until sauce thickens.
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Serve over hot cooked rice. Garnish with chopped green onions.
For more information about this recipe, please visit: http://www.nevadafoodies.com/antelope-stir-fry/
