Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe contributed by Editor-in-Chief J. Townsend

This recipe incorporates the use of a dry brine. It is important to ensure the proper mix of salt and sugar for the brine taste proper and you must allow at least 24 hours for the brine to fully work. We will be talking more about brines, marinades, and dry brining in relation to wild game on our first podcast episode on 30 November.

Ingredients:

Antelope Steak Dry Brine

2 lbs antelope steaks

3 Tbsp kosher salt

1.5 tsp sugar

1 tsp black pepper

½ tsp ground coriander

1 tsp cumin

½ tsp cinnamon

1.5 tsp dried rosemary

1.5 tsp dried thyme

1 tsp garlic powder

Humus

1 lbs of dried chickpeas

1 tbsp of baking soda

2/3 cup tahini

1 Tbsp lemon juice

5 cloves of garlic, crushed

1 tsp cumin

Israeli Salad

4 tomatoes, diced

4 cucumbers, diced

1 sweet onion, minced

4 garlic cloves, minced

½ tsp cinnamon

½ tsp ground coriander

3 tbsp olive oil

3 tbsp chopped parsley

1 tbsp chopped mint

Salt and black pepper to taste

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Preparation:

Antelope Steaks Preparation:

1. Pat dry the antelope steaks and set aside
2. Combine all the other ingredients
3. Place the steaks in a sealable dish and amply cover with the dry brine.
4. Seal the container and place in the fridge for 1 day
5. Remove the container from the fridge, open, and place on the counter for 1 hour to allow the moisture to dry and the steaks to come to temperature
6. Pat dry the steaks to remove any remaining moisture
7. Heat up the grill
8. Sear steaks on each side to the preferred internal temperature.
9. Allow to rest for 5 minutes before slicing

Humus

1. Place dried chickpeas in a large bowl, cover with water, and add the baking soda
2. Allow to beans to soak overnight
3. Drain and rinse the chickpeas
4. Place the chickpeas in a large pot and fill with water until approx. 1 inch above the chickpeas
5. Bring to mixture to a boil, reduce the heat to low and cook for 2-3 hours or until the peas are soft
6. Reserve some of the cooking liquid. Drain the chickpeas
7. Add the chickpeas, tahini, lemon juice, garlic, cumin, and salt and pepper to taste
8. Process until smooth
9. Garnish with olive oil, zaatar, and ground sumac

Israeli Salad

1. Combine all ingredients in a large bowl
2. Mix well and serve!!