Sautéed Antelope Steaks or Chops
Most game steaks are about ½ to ¾ inch thick. They cook quickly. Many people like the meat rare to medium-rare simply because it gets dry and tough when overcooked.
Lightly coat the steaks or chops with olive oil. Sprinkle both sides with salt and pepper to taste. Set aside.
Combine the shallots, parsley, and thyme in a small bowl and set aside.
Heat a heavy sauté pan or iron skillet over high heat. When hot, sear the steaks or chops for about 2 or 3 minutes per side or until desired doneness.
Sprinkle the herb mixture over each steak while hot. Finish with a drizzle of extra-virgin olive oil.
Olive Oil Smashed Potatoes
Place 4 to 6 potatoes, peeled or not, in a saucepan and cover with water. Cook over high heat for 20 to 25 minutes. When potatoes are fork tender, drain the water well. Smash the potatoes with a masher, just a couple of times. Drizzle with olive oil and sprinkle with salt and pepper to taste. Serve hot and lumpy.
4 antelope steaks or chops
2 tablespoons extra-virgin olive oil, and extra for drizzling
Kosher salt and freshly cracked black pepper to taste
¼ cup shallots, finely chopped
¼ cup Italian parsley, finely chopped
¼ cup thyme, finely chopped