Andrew Zimmern: Seared Antelope Loin with Pea Shoot Salad in Mustard Vinaigrette

Andrew Zimmern: Chef and Host of Bizarre Foods on the Travel Channel

Andrew Zimmern: Chef and Host of Bizarre Foods on the Travel Channel

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This is antelope loin. To take the silver skin off just slide the tip of a very, very sharp knife. I recommend until you're much better at this cutting away from you. Cut a big loin Cut two nice portions there. Salt and pepper. I've got a little bit of grape seed oil here. Rub those together at the last minute. We'll start searing those in a hot pan. And there are many species of hoofed animals that I would encourage you to eat. I happen to like antelopes and elks and things like that. Then all the venisons that are around the world, even Africa kudu. Back to our antelope, it's such fresh, beautiful meat. We're gonna serve it rare. There's my squares of tenderloin. Meanwhile, take my whisk, get some Dijon mustard in here. I have cider vinegar, I have peanut oil, vegetable oil, safflower. And the last thing I do is I whisk in some cream. This is a classic french farmhouse vinaigrette. I'm gonna season this with a little salt and pepper, plate that. Pea shoots, treat them like a leafy green. Tear them up a little bit so they sit a little nicer. I'm gonna use a little bit of Celery leaf adds an incredible flavor, gorgeous cremini mushrooms, little bit of radish, lemon juice, tear some parsley, olive oil. Now we are seasoning the salad, so as most people don't do. This little old sucker right here. It's heaven. A little more fresh salt, a little bit of this salad. And then last but not least, a little bit of shaved curl of parmesan. There is the seared venison or elk loin or whatever antelope you want to see.
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Andrew Zimmern: Seared Antelope Loin with Pea Shoot Salad in Mustard Vinaigrette


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