Shredded Antelope

 

This is a great base for so many different dishes. Whether you’re looking to make tacos, pulled prgonhorn sandwiches, nachos, or just a salad, this is a flavorful way to cook up some antelope.

- 2lbs Antelope, cubed

- 1T bacon grease

- 1 medium yellow onion

- 1t Salt

- 2t Onion powder

- 1T Oregano

- 2t Thyme

- 6 Cloves garlic, minced

- 2 cups antelope stock (beef stock substitutes)

- 1 Lime, juiced

- 2 Bay leaves

 

Combine meat with salt, onion powder, oregano, and thyme in a bowl and set aside.

Add bacon grease to a large skillet and set to high heat. Once at the smoke point, add onions and brown for 2 minutes. Add meat to the skillet and brown on all sides, stirring occasionally. Once browned, add minced garlic and cook for an additional 30 seconds. Remove from heat.

In a pressure cooker, add stock , lime juice, and bay leaves. Add all contents of skillet into the pressure cooker. Seal and cook for 1 hour.

Remove pressure cooker from heat and allow pressure to release. Remove all liquid from the pot and replace about 1/4C back into it with the meat. Fork apart the meat until properly shredded. For ease you could also use a food processor and pulse it several times to shred the meat. Enjoy!