South Texas Antelope, Vanilla-Scented Sweet Potato Purée, and Piquillo Pepper Escabeche


4 Persons


Vanilla-Scented Sweet Potato Purée:

      • 1 to 2 pounds sweet potato
      • ½ vanilla bean, split and scraped
      • 2 tablespoons sweet butter
      • Salt
      • Freshly ground black pepper

Piquillo Pepper Escabeche:

      • 1 1/2 tablespoons diced Spanish onion
      • 1 teaspoon sliced garlic
      • 1 pinch saffron
      • 1 teaspoon pimentón
      • 1½ tablespoons diced piquillo peppers
      • 1 small, segmented orange, with juice
      • 2 tablespoons Sherry vinegar
      • Salt
      • Freshly ground black pepper
      • 1 tablespoon golden raisins
      • 4 whole piquillo pepper
      • Sauce oil or butter
      • 1 pound antelope or beef trimmings
      • 2 sprigs thyme
      • 1 cup sliced shallots
      • 3 cloves garlic, sliced
      • 750 milliliters red wine
      • 1 quart roasted chicken jus
      • Pat of butter


      • 4 5-ounce Broken Arrow Ranch antelope loin portions, or other venison saddle cut, trimmed and free of sinew
      • Salt
      • Freshly ground black pepper
      • Brown butter


For the Vanilla-Scented Sweet Potato Purée:
Preheat the oven. Roast the sweet potatoes on rock salt or bake them in their skins in the oven until tender. Cool and clean the sweet potatoes, removing the skins. Add the vanilla and butter. Adjust the seasoning with salt and black pepper. Add extra butter if necessary. Reserve the purée warm over a double boiler.

For the Piquillo Pepper Escabeche:
Preheat the oven to 350ºF. Sweat the onion, garlic, and saffron together, add the pimentón, and toast lightly. Add the diced piquillo peppers, orange segments and juice, and sherry vinegar. Finish with salt and pepper, and golden raisins, and allow the mixture to cool. Remove the seeds from the whole piquillo peppers and stuff each pepper with one tablespoon of the mixture. Warm the stuffed peppers on a sheet tray in the oven and keep them warm for plating.

For the Sauce:
Heat oil or butter in a pan and brown the antelope trimmings. Remove the meat from the pan. Add the thyme, shallots and garlic, sweat them, and deglaze the pan with the red wine. Reduce the liquid and strain it. Add the chicken jus in small increments until the sauce acidity levels are met. Strain the sauce again and swirl in a pat of butter. Keep warm.

For the Antelope:
Season the antelope loin with salt and pepper. Sear it to rare in a cast iron skillet with the brown butter, until just warmed through. Remove from the skillet and rest.

To Assemble and Serve:
Fill a pastry bag fitted with a plastic tip with the sweet potato purée. Pipe 2 lines of purée on each plate. Slice the antelope and lay it over the sweet potato. Top with 1 stuffed piquillo pepper and serve the sauce tableside.