Ingredients
1 South Texas Antelope Chop Ready Rack, cut into individual chops
1 Cup Maple
2 oz Kosher Salt
5 oz Wild Rice, raw
1 Egg White (2oz)
3 Cups Vegetable Ragout*
Salt and Pepper to taste

Method
Soak wild rice in cold water overnight. Clean and strain. Cook in enough water to cover. Set aside.

Marinate chops in mixture of maple, kosher salt and cold water for one hour. Make sure all chops are submerged.

While chops are soaking, mix cooked wild rice with egg whites and season with salt and pepper. Place mixture in 4, 4oz votive pots to fill ¾. Bake in hot water bath at 325 degrees for 40 minutes or until done. Remove from oven.

Remove chops from mixture and pat dry. Season with salt and pepper, sear in hot skillet, brown first side and turn, remove when medium rare.

Serve with wild rice timbale and root vegetable ragout.

* Root Vegetable Ragout
2 ox Pancetta
2 oz Carrots, diced fine
2 oz Celery Root, diced fine
1 tblsp Horseradish Root, grated
1 tblsp Juniper Berries, crushed
1 oz Olive Oil
2 oz Onion, diced fine
4 oz Chicken Stock
2 oz Jicama, diced fine
1 tblsp Garlic, minced
1 tsp Chili Powder
2 tblsp Parsley, chopped course
Salt & Pepper to taste

Brown pancetta in pan, remove and strain. Wipe pan, add olive oil and heat. Add carrots and onion, sauté for five minutes over medium heat. Add celery root and jicama, sauté for three more minutes. Add horseradish root, garlic, juniper berries and chili powder. Mix well. Cover with chicken stock and bring to boil, reduce heat to simmer. Simmer until vegetables are done. Remove from heat, add parsley and season with salt and pepper.

Serves 4

1994 National Game and Game Fish Cook-off, Christopher P. Ray, WI