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!