ELK & BUFFALO T-BONE MARINADE
1 cup Lea & Perrins worcestrshire sauce
1 Tbsp. chopped garlic
1/4 tsp. ground black pepperMix together ingredients and soak meat for at 2 -8 hours. Less for thin pieces more for thick pieces.
Slap both sides of the T-Bones twice on the grill.
Keep the meat moving is the point of 2 flips.
A nice glaze grill meat.
Total cook time on Elk is about 12 minutes for medium to medium rare.
Total cook time 14 minutes for medium rare on Buffalo.VENISON & ANTELOPE RACK MARINADE
1 cup Lea & Perrins worcestrshire sauce
1 Tbsp. chopped garlic
1/4 tsp. ground black pepperMix together ingredients and soak meat for at 2 -8 hours. Less for thin pieces more for thick pieces.
Venison racks go on the grill flipping about every 7 minutes.
The bone ends of the rack will be black. Add Marinade to up side
and close the lid. Inside temp of meat at final 130-140 degrees.Total Deer Fallow rack is 35-40 minutes
Antelope racks are much larger and take 55-65 minutes.
ANTELOPE BURGERS
Form Patties or get BROKEN ARROW RANCH's pre formed
patties in 5.5 oz and 8 oz sizes.Slap on the grill and cook for about 11-14 minutes.
Flipping twice and leave a nice grill line pattern on each side.
Juicy, tender, and what we believe the "ultra yummy burger"
with whatever topping you desire !Try a Antelope burger on a grilled sour dough bun,
with teriyaki sauce on both buns, and a slice/ring of
pinapple. Squish that together and eat.
Make sure to put the teriyaki sauce on both sides.
Great Stuff !The Tradition Mustard, Ketchup & Mayo burger is #1 with Antelope too.
ELK SAUSAGE PATTIES
1 lb. ground meat
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. cayenne pepper
1/2 trp. fennel seeds
1 Tbsp. Maple Syrup
1/2 tsp. Liquid SmokeMix all ingredients together and form into patties.
Grill with mesquite, flipping 2 times total time 12 minutes.These are great 2 at a time with a baked potato for lunch.
Ideal for a great lean breakfast, with your choice of spuds or egg.
