Antelope Steak Fingers

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As the plot thickens on the corona virus story in the United States many families continue to remain at home with children who have not been to school now for going on two weeks. That is the case in my house, so I am doing my best to entertain and prepare food that I know they will enjoy. Introducing… Antelope Steak Fingers. In the words of Hank Shaw from last week’s Fish Finger recipe, “Fish don’t have fingers!” I know and neither do antelope, but we all enjoy a good laugh at the title and a delicious meal regardless. Thanks for the chuckle Hank.

This recipe is a bit of a family tradition in the Townsend household. Not my current household, but my childhood home, to be precise. This dish was a favorite of mine growing up and I have fond memories of my mother preparing steak fingers for me when I was very young. She is in town now because of the birth of my second child so I asked her if we could prepare it to share with the world. Here you go world! Enjoy!

Serves: 2

Prep time: 20 minutes

Cook time:  20 minutes

Special Equipment:  zip lock bag, meat mallet, pan, and oil for frying

Substitute: Venison, Elk, Moose, Bear or any large game meat

Ingredients:

1 lbs of antelope steak, tenderized with a mallet

1 tsp salt

1 tsp garlic powder

1 tsp celery seed

1 tsp chili powder

1 tsp paprika

1 tsp black pepper

1 sleeve of saltine crackers, crush to a fine consistency

1 egg, beaten

1 tbsp Worcestershire sauce

1 tbsp maple syrup

1 cup of flour

Serve with:

Fried Potatoes and Salad with a fun dressing like Papaya Vinaigrette

Preparation:

  1. Cut the antelope steaks into approximately ¾ inch strips. Mix the salt, garlic powder, celery seed, chili powder, paprika, and black pepper. Amply season the strips of meat.
  2. Place the finely crush saltine crackers in a bowl and set aside. In another bowl, mix the egg, Worcestershire sauce, and maple syrup. Place the cup of flour in a third bowl
  3. Add the oil to the pot and bring to 350 degrees over medium heat. Allow the temperature to balance out.
  4. Work in batches to batter and fry the steak fingers. Dredge the strips in flour then dip in the egg mixture. Finally roll in the crush crackers and place the steak fingers in the oil to fry.
  5. Cook each steak finger until they are golden brown on the outside. Remove from heat, allow to cool and enjoy with you favorite condiment or alone.

Justin Townsend

Justin is an avid hunter, angler, and chef whose passions 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, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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