Wild Recipes

Seared Antelope Steaks with Fried Hominy and Roasted Red Pepper Puree


Recipe provided by Editor-in-Chief J. Townsend

I have been conducting some research for our upcoming podcast pilot episode and I recently stumbled upon an interesting food trend. The trend is the use of mayonnaise in place of oil for searing meat. Yes, you can re-read that statement, I said mayonnaise. At first this struck me as very odd and made me slightly uncomfortable because who would put mayo on a perfectly good piece of meat. I dug a little deeper into the proposed science behind the “why” and I was surprised at the results.

An article from the LA Times explains, “Mayonnaise is an emulsion, which means you have small droplets of oil surrounded by egg yolk, and that has a couple of really cool properties.” They go more in depth, “This emulsion allows the oils in the mayonnaise actually to stick to the food, unlike plain oil. Oil and water don’t mix, which is why it’s so hard to get the fat to adhere to foods you want to grill, particularly meats.” This process, I learned, is not limited to grilling. I slathered a couple Antelope steaks in a mayo spice mixture and tossed them in a piping hot cast iron pan. The results are below!

Antelope Steaks

1 lbs of antelope steaks

¼ cup of mayonnaise

½ tsp granulated garlic

¼ tsp chipotle powder

¼ tsp smoked paprika

½ tsp salt

¼ tsp ground black pepper

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  1. Rinse and pat dry each steak and set aside
  2. Mix the mayonnaise and the spices
  3. Bring a cast iron skillet or a grill to medium high heat, near smoking for a good sear
  4. Brush a light coat of mayonnaise on the outside of each steak
  5. Place in pan or on grill and cook to desired internal temperature
  6. Allow to rest for 5 minutes before cutting

Sautéed Corn

1 cup of corn kernels

1/2 cup red onion, diced

4 cloves of garlic minced

1 tbsp oil

Salt and pepper to taste


  1. Bring a medium pan to medium heat and add oil
  2. Add remaining ingredients and season to taste
  3. Cook until onions begin to brown

Roasted Red Pepper Puree

1 Red Bell Pepper

½ red onion

1 tbsp game or beef stock

Salt and pepper to taste


  1. Bring a cast iron skillet or a grill to medium high heat, near smoking for a good sear
  2. Rub the pepper and onion with oil
  3. Place in the pan and lightly char each side
  4. Remove from heat, allow to cool, and remove seed from the pepper
  5. Place the pepper, onion, stock, and season in a blender or food processor
  6. Blend until smooth, season as needed

Fried Hominy

1 cup of hominy

½ cup flour

¼ cup corn starch

2 tsp Cajun seasoning

1 tsp garlic powder

Oil for frying


  1. Wash and place the hominy on a pan with a towel
  2. Allow the hominy to fully dry before frying
  3. Place oil in a pot and bring to 350 degrees
  4. In a wide shallow bowl, mix the flour, corn starch, garlic and Cajun seasoning
  5. Working in batches, coat the hominy with flour mixture and place in hot oil
  6. *** Hominy may pop during frying*** I used a mesh cover to block hot popping hominy and oil
  7. Once slightly brown, approx. 3-5 minutes, remove hominy and place on a towel to drain
  8. Repeat as needed

Justin Townsend

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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