Recipe: South Texas Antelope Summer Salad

Recipe courtesy of Broken Arrow Ranch

A satisfying salad for a hot afternoon. Mix it up with whatever you have on hand. South Texas Antelope is a very mild and lean meat that is well suited for summer dishes. You can order Broken Arrow Ranch products on their site.

| Ingredients |

  • 1 lb Broken Arrow Ranch South Texas Antelope Boneless Loin or Filets

  • Head of romaine or green leaf lettuce, cut into manageable pieces

  • 4 to 5 handfulls arugula

  • Red onion, sliced

  • Tomatoes; cherry, halved, or beefsteak, sliced and quartered

  • Cheese of your choice: goat cheese, gorgonzola or parmesan

  • Toasted pecans or walnuts

  • 1/2 cup red wine vinegar

  • 1 cup olive oil

  • 3 Tbsp lemon juice

  • 2 tsp honey

  • 2 tsp salt

  • Freshly ground black pepper to taste

| Preparation | Liberally season antelope with salt and pepper. Cook rare to medium-rare over a hot grill or by pan searing, then roasting in a 400 degree oven. Let meat rest and cool slightly while you prepare the rest of the salad.

In a large bowl toss lettuce, arugula, onion, tomatoes, cheese, and nuts.

Mix remaining ingredients well to make the vinaigrette. Drizzle a little vinaigrette over salad and toss. Don’t drown the salad with dressing; you can always add more later if you want.

Distribute salad among 4 to 5 plates. Thinly slice antelope across the grain and fan several pieces on top of each salad. Enjoy.

Serves 4 to 5

Catherine Neville