Roasted Antelope with Corona Beans, Cardamom Carrots and Sweet Onions
Chef Percy Whatley prepared and paired this with 2006 Hidden Ridge 55% Slope Cabernet Sauvignon during the Vintners Dinner Celebration at the Ahwahnee Hotel in Yosemite National Park, November 2010. It takes a bit of advance planning to get the corona beans and antelope loin – but it is tasty dish that your friends will enjoy.
2 pounds Antelope Loin (www.brokenarrowranch.com
¼ cup olive oil
1 t. thyme leaves
1 t rosemary leaves
6 garlic cloves, bruised
½ c red wine
6 oz. Corona beans (Italy) dry
¼ cup carrot, peeled, small dice
¼ cup onion, small dice
¼ cup celery, small dice
1 bay leaf
1 quart chicken stock
6 carrots, peeled, oblique cut or coins
½ t cardamom, ground
¼ c olive oil
1 Walla Walla or Maui onion, small dice
1 T butter
1T apple cider vinegar
1T brown sugar
Salt and pepper to taste
Marinate the antelope in olive oil, herbs and garlic cloves. Let sit for at least 1 hour, overnight preferred. Remove garlic prior to searing.
Soak beans overnight in cool water. Once soaked, you are able to peel the outer membrane, or skin, off of the beans. Simmer in stock, diced onion, celery, carrot and bay leaf for 2 hours. Let steep in the liquid in a warm spot for as long as possible prior to serving.
Toss carrots in olive oil, salt, pepper, and cardamom. Spread on a sheet pan and roast in a 325F oven for 40-45 minutes. They should have a slight caramelization, but not burnt. Turn/toss them in the pan after 20 minutes. Reserve in a warm place.
In a sauce pan, cook the onions in butter slowly, stirring occasionally. Caramelize them and deglaze with cider vinegar and stir in the sugar. Season with salt and pepper to taste, reserve.
Season and sear the antelope loin on all sides over medium-high heat in a frying pan. Place in the 325F oven for 20 minutes. Using a probe thermometer, take the internal temperature reading. The antelope is done when the temperature reaches 125F. Cook longer in oven if necessary. Remove from oven and keep the drippings in the pan. Set the meat aside to rest for 10 minutes prior to slicing. Place pan over medium heat and deglaze with red wine. Add some of the excess bean liquid to the pan and let all reduce by half. Season with salt and pepper to taste.
In a shallow casserole pan, place beans on bottom and slice the meat, placing it over the beans. Garnish top of meat with spoonfuls of the onions.
2006 55% Slope
2006 Hidden Lot #1