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Rolled Antelope Roast with Sour Cream Sauce
Pronghorn angst? Don't fret, here's a great way to make that plains buck a tasty feast.
For the Marinade
- 3 cups milk
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 bay leaf
- 1/2 tsp. thyme
For the Roast
- 1 2 1/2--3 lb. antelope roast
- 1 clove garlic, peeled and sliced
- 2 tbs. capers
- 1/4 lb. bacon
For the Sauce
- 3 shallots, chopped
- 4 tbls. butter
- 2 tbls. flour
- 2 cups beef broth
- 1/4 tsp. curry
- 3/4 cup white wine
- 3/4 cup sour cream
- 1 tbls. paprika
Place the roast (split open but not all the way) into a large resealable plastic bag. Mix together the marinade ingredients and pour over the roast. Refrigerate for 48 hours turning the bag over every 12 hours.
Remove the roast from the marinade and sprinkle the capers over the inside of the roast. Distribute the garlic slices in the same manner. Roll and tie the roast. Lay the bacon slices in a roasting pan, place the roast on top of the bacon and roast in a preheated oven at 400 degrees for about 15 minutes.
Saute the shallots in the butter for 3 minutes and then stir in the flour and cook for 2 minutes. Lower the burner and add in the broth and wine, cook over a low heat stirring until the sauce thickens. Stir in the sour cream, curry and paprika. Turn oven down to 300 degrees. Pour about a quarter of the sauce over the roast and continue cooking the roast at about 20 minutes per pound or until done.
Remove the roast from the pan and place the pan onto a burner. Add the balance of the sauce to the pan and heat through but do not boil. Slice the roast and serve with the sauce.
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