A satisfying salad for a hot afternoon. Mix it up with whatever you have on hand. South Texas Antelope is a very mild and lean meat that is well suited for summer dishes.
1 lb Broken Arrow Ranch South Texas Antelope Boneless Loin or Filets
Lettuce – Romaine or Green Leaf, cut into manageable pieces
Arugula – mix in a handful per plate with the other lettuce(s)
Red onion, sliced
Tomatoes – cherry, halved or beefsteak, sliced and quartered
Flavorful cheese - goat cheese, gorgonzola, or parmesan
Nuts – toasted pecans or walnuts (optional)
Vinaigrette – use your favorite or try the one below
1/2 cup red wine vinegar
1 cup olive oil
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper to taste
Liberally season antelope with salt and pepper. Cook rare to medium-rare over a hot grill or by pan searing then roasting in a 400° F oven. Let meat rest and cool slightly while you prepare the rest of the salad.
Mix vinaigrette ingredients well. In a large bowl add lettuce, arugula, onion, tomatoes, cheese, and nuts. Drizzle a little vinaigrette over salad and toss. Don’t drown the salad with dressing – you can always add more later if you want. Distribute salad among 4-5 plates.
Thinly slice antelope across the grain and fan several pieces on top of each salad. Enjoy.
Broken Arrow Ranch