Bad to the Bone
Muzzy Pepper Steak Antelope Stir Fry
Serves 6-8
Ingredients Needed
2.5 lbs of Antelope meat, sliced across the grain into thin,
2-inch-long strips
6 small cloves of garlic, chopped
1/2 cup olive oil
2 green bell peppers cut into strips
1 red bell pepper cut into strips
8 green onion stalks, sliced into diagonal strips (use the entire onion, even the white and green leafy parts)
8 oz sliced mushrooms
1 cup sherry
2 cups beef broth
1/2 cup soy sauce
3 tablespoons cornstarch
In a large frying heat half of the olive oil on high heat and saute half the chopped garlic for 30 sec, then add the meat in batches and saute quickly until medium rare (do not overcook) remove from pan. Add the rest of the oil, and saute the rest of the garlic for 30 sec, then add the green and red pepper strips, sliced green onion, and sliced mushrooms. Cook for approximately two minutes on high heat. Add sherry and beef broth, and cook for 2 more minutes on high heat to bring to a boil. In a small bowl, combine soy sauce and cornstarch and stir until fully mixed. Add to boiling vegetable mixture, stirring constantly as it thickens. Add back the cooked meat, stir to cover with mixture and remove from heat. Serve with rice.
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