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Coconut Antelope Curry Recipe

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This recipe for Coconut Antelope Curry, by , is from The Barthelemy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Barthelemy
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Antelope, cut into 1 " squares
1/2 c. seasoned flour (add salt and pepper)
2 T. olive oil
1 c. sliced onion
2 cloves garlic
1 101/2 oz. can mushroom soup
1 c. coconut milk
1 c. beef stock
1 T. beef base
1 T. curry powder
2 small jalapeno peppers, minced with seeds
1 t. dry mustard
1 t. freshly ground pepper
1/2 c. cashew pieces
1/2 c. shredded coconut
1 T. honey

Directions:
Directions:
Trim all fat, silver skin from meat. cut meat into cubes. Dredge in flour. Shake off excess flour. In a Dutch oven, heat oil until almost smoke hot. Add meat cubes. Broen well on all sides. Remove meat to a plate. add onions and garlic and cook until tender. Add mushroom soup, coconut milk, beef stock, beef base, curry powder, jalapeno peppers, dry mustard, black pepper. Combine well. Add cooked meat. cover and bake in a 350 oven for 2 hours.
Place nuts and coconut ina bowl. Toss with honey to coat well. Place ona well-buttered sheet pan. Spread evenly into a thin layer. Place in a 350 oven and bake for 20 minutes, or until golden brown. Remove from oven. Let cool on pan. Serve antelope curry over white, brown or wild rice topped with honey-cocnut-cashew pieces.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
After John's 2006 Wyoming Antelope hunt, I found this recipe from John Schumacher (The Game Gourmet) from New Prague, MN. He's a Czechoslovakian so we knew it had to be good! And it is! Try it with venision or beef!

 

 

 

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