If you are lucky enough to have some antelope backstrap in your freezer this
recipe is for you. You can substitute other big game if you do not have antelope
(pronghorn). You will be well rewarded for this meal. It makes an elegant meal.
I give you Stuffed Antelope backstrap.

What you need.
One to two pounds of backstrap
Lemon juice
Three cloves minced garlic
Salt and pepper to taste
Apricot stuffing
Half teaspoon salt
Quarter teaspoon white pepper
Quarter thyme
Quarter cup chopped onion
Half cup chopped celery

Three cups soft cubed bread
One cup chopped apricots
Half cup beef broth
Two tablespoons butter
What you do.
Cut the backstrap lengthwise about half way through. Take a meat mallet on the
flat side and flatten meat to about half inch thick. Now rub the meat with a bit
of the lemon juice on bothe sides and repeat with the garlic. Salt and pepper to
taste.

Cover the dried apricots with water and boil for five minutes. Remove from heat
drain and set aside to cool. Place butter in a pan and cook the onions and
celery for five minutes. Add the apricots, bread, onion and celery mixture to a
bowl along with the rest of the seasonings and broth. Blend together well.
Spread the stuffing over the flattened meat and place on a broiler pan. Broil
until meat is medium done and dressing is lightly browned. Serve with steamed
vegetables of choice.

SOURCE: http://www.montanaoutdoor.com/2010/10/stuffed-antelope-backstrap/

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