INGREDIENTS:

• Antelope steaks

  Crust for Antelope

• 3 cups sifted bread crumbs
• 1 ½ cups toasted almond slivers
• 1 Tbsp. salt
• 1 Tbsp. granulated garlic
• 1 Tbsp. cracked black pepper

Porcini Cream Sauce

• 2 oz. dried porcini
• 2 qt. light chicken stock
• ¼ cup teriyaki sauce
• ¾ cup heavy cream
• 1 ½ tsp. garlic
• 1 tsp. thyme
• 1 tsp. dry mustard

Directions:

Mix ingredients for crust in food processor
For sauce, combine porcini and chicken stock in sauce pot and simmer for 30 minutes. Then add remaining ingredients.

Antelope

Cut antelope into 6 oz. portions and roll them in almond crust. Bake at 400° for about 7 - 10 minutes, or until medium. Slice antelope and set in pool of porcini cream sauce. Finish with fancy shredded Colorado Rustic Blue Cheese.