- 1 pound [450 g] antelope steaks, cut 1/2 inch [1.3 cm] thick
- 1 1/2 cups [375 mL] milk
- 1/2 pound [227 g] bacon slices
- 1 large onion, sliced
- 1/2 cup [70 g] all-purpose flour
- Salt
- Freshly ground black pepper
- Garlic powder
- 1 to 2 tablespoons [15 to 30 g] butter
Marinade
- 1/2 cup [125 mL] red wine
- 3 cloves garlic, minced
- Salt
- Freshly ground black pepper
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- Combine all marinade ingredients; set aside.
- Rinse then pat dry steaks.
- Remove all visible fat.
- Pound to flatten and tenderize steaks.
- Pour marinade over steaks and leave to marinate, refrigerated, for at least 4 hours.
- Remove meat and discard marinade.
- Pour milk into a glass baking pan.
- Add and leave steaks to soak for 10 to 15 minutes.
- Into a large heavy skillet, cook bacon slices until almost crisp.
- Drain and set aside.
- Saute onion slices into bacon melted fat until transparent.
- Remove and set aside.
- Coat steaks with flour; season steaks to taste with salt, pepper and garlic powder.
- Fry steaks into hot skillet until tender, adding butter to melted bacon fat if needed.
- Just before meat is done, return bacon and onion slices to skillet.
- Heat through.
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