Antelope Stir-fry

This antelope stir-fry is easy to make and you can easily add other vegetables to the dish, such as broccoli or canned baby corn cobs

Antelope Stir-fry
Antelope Stir-fry (Nevada Foodies photo)

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.


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.

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/


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