October 25, 2013
Food Fight Friday: Antelope Heart vs Venison Pepper Steak
By David Draper
This week we have a veteran food fighter taking on a new challenger, so let’s see who comes out on top. Frequent contributor and longtime commenter MaxPower gets right to the heart of the matter, literally, with the pump house of a fresh antelope. The newcomer is Joe Schipf, who not only sent in a mouthwatering picture of an Asian-inspired venison steak, but was also good enough to provide the recipe as well. Will that be enough to sway the vote in his favor?
MaxPower’s Antelope Heart
Saturday was a rough day for me in the world of College Football. Luckily filling my antelope tag and enjoying some antelope heart helped me feel better. I sprinkled it lightly with salt, pepper, and flour then cooked on high heat in a little butter. Paired up with garlic mashed potatoes (red potatoes from Dad's garden) and broccoli, it was a nice consolation prize.
Joe Schipf’s Pepper Steak
Mix 2 to 3 tablespoons corn starch, 1/2 cup soy sauce, and 1/4 cup orange juice with a dash or two of Worcestershire sauce making a cold, gravy-like paste. Blend in onion powder, garlic powder, and a half teaspoon of brown sugar. Mix all contents in glass bowl and soak venison strips overnight. Fry in oil until tender. Add fresh sliced green peppers and onions. Serve over hot rice.
Don’t forget to send in your best fish or game dish, along with a short description or recipe to firstname.lastname@example.org and we’ll feature it here in the coming weeks.