Jean’s Cuisines
Antelope Kabobs
Recipe from The Big Sky Bounty Cookbook-Local Ingredients and Rustic Recipes
(Substitute with beef, bison, elk)
Serves 4
Wooden skewers, soaked in water overnight
2 pounds antelope meat (or substitution), cut into 1-inch pieces
2 white onions, cut into large pieces
2 red peppers, cut into large pieces
2 yellow peppers, cut into large pieces
*Marinade
½ cup (1 stick) unsalted butter
1 teaspoon red pepper flakes
2 garlic cloves, minced
½ cup brown sugar
½ cup soy sauce
½ cup lime juice
Prepare marinade first. Heat butter over medium-heat and add red pepper flakes until fragrant. Add garlic and saute 2 minutes. Then add brown sugar, soy sauce and lime juice. Bring to a boil and boil for 3 to 4 minutes or until thickened. Remove from heat and cool slightly. Set aside.
Assemble kabobs, alternating onions, red pepper, antelope (meat), yellow pepper, etc. until you have skewers full of meat and vegetables. Once assembled, put into shallow pan and pour marinade over the kabobs. Marinate overnight for best result or for at least 4 hours. Heat grill to medium-high, shake off extra marinade and place kabobs on grill.
Grill until vegetables become slightly charred. Take off grill and let rest 5 minutes. Leftover marinade can be reduced over the stove and served in a dish alongside kabobs as a dipping sauce.
Hobo Bags
Serves 2
Ingredients:
Aluminum foil
12 oz. Kielbasa or (2) Bratwurst
¼ to ½ cup vegetables
Seasonings
Butter
Cooking Spray
Directions:
Slice vegetables of your choice into bite size pieces, such as onions, potatoes, carrots, beans, peas, broccoli, corn. (For a different twist add ¼ of an ear of corn on the cob).
Seasonings-sprinkled over the vegetables’ and add garlic salt, a mix of dried parsley, basil, pepper and a dash of red pepper or pepper flakes (optional).
Cut a square of heavy-duty aluminum foil into size that is reasonable to serve one to two people with the ingredients. Lightly spray it with cooking spray. Cut the Kielbasa or Bratwurst into bite size chunks and place in the center of the foil. Surround the meat with vegetables. Top with 3 dollops of butter or drizzle across the top with oil. Tightly fold and seal the aluminum foil into a tent, closing in the ingredients. It should be tight enough that the ingredients are not falling out and everything is contained. Place on a grill or campfire until meat is cooked and vegetables are tender. Enjoy!
