Chicken Fried Antelope with Mashed Sweet Potatoes and Sauteed Green Beans

Recipe contributed by Editor in Chief J. Townsend

This is a classic comfort food meal with a wild and healthy spin on it. I am such a sucker for chicken fried steaks of any sort. It is definitely my favorite breakfast food, and my grandmother used to prepare chicken fried venison with brown gravy on a regular basis so there is some childhood nostalgia there too. Give this recipe a try for something quick and easy.

Ingredients:

  • 2 Antelope steaks
  • 3 medium sized sweet potatoes or yams, diced
  • ½ lbs of fresh green beans
  • 1/2 onion, sliced thin
  • ½ cup flour
  • ½ cup bread crumbs
  • 2 eggs
  • 2 tbsp garlic powder
  • 1 teaspoon Cajun seasoning
  • 2 teaspoon salt
  • 3 tablespoons butter
  • ½ tsp ground white pepper
  • Oil for frying
  • Water for boiling

photo 2 (2)

Preparation:

  1. Bring a medium pot of water to boil and add the sweet potatoes
  2. Bring a smaller pot of water to boil and blanch the green beans, set aside
  3. Place the steaks in a large zip locked bag and pound them thin with a meat mallet
  4. Season the steaks with the Cajun seasoning and set aside
  5. Add the oil to a medium sized skillet and bring to medium heat
  6. Mix the flour and bread crumbs
  7. Whisk the egg until bubbles appear on the top
  8. Dip the steaks in the flour mixture, then into the egg, and then into the flour mixture again
  9. Place the steaks in the oil for frying
  10. Cook each side until it is golden brown
  11. Remove and place on a towel to drain excess grease
  12. Bring a medium pan to high heat
  13. Add 1 tablespoon of butter and cook the onions until they are clear
  14. Add the green beans
  15. Add 1 tbsp of garlic and 1 teaspoon of salt and warm up the green beans
  16. Remove the sweet potatoes from the water when you can easily pierce the flesh with a fork
  17. Place in a mixing bowl and add 2 tbsp of butter, 1 teaspoon of salt, the ground white pepper.
  18. Mix well
  19. Serve and enjoy!

See more recipe and articles by J. Townsend

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