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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Antelope Swiss Sweak Recipe

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This recipe for Antelope Swiss Sweak is from Oseth & Anderson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Antelope steak, chops or roast*
2 T olive oil
one half package Lipton's Onion Soup mix
One 14-16 oz. can diced tomatoes
1 Cup Merlot wine, or good table red wine
Garlic powder
1T parsley flakes
1 t basil


* To remove game flavor, pour milk over meat and let stand one hour and rinse well before cooking.
Directions:
Directions:
Salt, pepper and sparingly use garlic powder on Antelope. Lightly brown in med/high skillet with olive oil. Immediately add teh tomatoes, soup mix, parsley flakes, basil flakes and wine. Cover and simmer for at least one hour. If liquid has not been reduce d to a rich tomato sauce within the one hour, you may use one tsp of flour mixed in 3 T water to thicken. Remove steaks before adding flour/water mixture.
ENJOY!

 

 

 

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