Chicken fried tarragon antelope poppers


1-2 Persons

      • Antelope backstrap sliced into 1/4 inch pieces (6-8)
      • 1 cup flour
      • 1 teaspoon garlic powder
      • Salt and pepper
      • 2 tablespoons chopped fresh tarragon
      • Canola oil
      • 1 egg beaten


      1. Cut antelope back strap into 8 – 1/4 inch thick pieces. Note: you can also cut each strip in half so you can get 16 antelope pieces.
      2. Mix flour, garlic powder, salt, pepper and tarragon in bowl. Beat one egg in separate bowl.
      3. Heat cast iron skillet to Medium-high temperature and add canola oil to cover bottom of pan.
      4. Add antelope to egg mixture and then toss in flour. Place antelope in oil and fry on both sides until golden brown. About 2-3 minutes each side.
      5. Serve antelope with your favorite side sauces or eat alone.