Idaho hosts one of the largest Basque populations outside of the Basque homeland. The Basque are here to herd sheep and their food is embraced by Idahoans. Randy King, author of Chef in the Wild, adapts a Basque pork dish, solomo, for use with antelope.
Ingredients:
1 antelope sirloin
1/2 C. olive oil
1/2 C. sweet paprika
1/4 C. garlic granules or 1/4 C. fresh garlic, chopped
1/8 C. fresh basil, chopped
1/8 C. fresh sage, chopped
Salt and freshly ground pepper, to taste
Directions:
Mix oil, paprika, garlic, herbs, salt and pepper in a bowl making a paste.
Rub the paste on the sirloin and let sit in refrigerator for no less than 24 hours. Re-apply rub as needed to keep the whole roast covered.
Onion Mix:
1 onion, sliced
2 red bell peppers, cored, seeded and sliced
20 cloves of garlic, crushed
4 oz. jar pimentos
10 green olives, pitted and quartered
Olive Spread:
1/2 C. mayonnaise
1/4 C. green and black olives, chopped
For Serving:
1 baguette, sliced and grilled
fresh cilantro
Directions:
Preheat oven to 375 degrees
Mix mayonnaise and olives together in a small bowl and chill.
Place the onion mix in roasting pan.
Place sirloin on top of the onion mix.
Roast in the oven until the loin reaches 120 degrees at the thickest spot.
Remove roast from oven and let it rest in the pan for about 10 minutes.
Slice thin.
Serve with the onion mix, olive spread, grilled baguette and cilantro.
Serves 4