This is an easy to make wild game meal for 2 to 4 individuals. Serve these antelope salisbury steaks alongside a crispy baked potato topped with sour cream sauce and sauted onions and garnished with a few chopped chives and a pat of butter. Substitute ground elk or venison for the antelope.
Just a few side notes… you can add a few drops of Tobasco to the cream sauce if you like HEAT like I do… or if you are lucky enough to save one as a leftover, convert it into a burger for lunch the next day! ~Enjoy!
- 1 lb ground antelope
- 1/4 lb ground mild pork sausage
- 1/2 cup plain breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon marjoram
- 1 tablespoon dried onions
- 1 whole white onion – sliced
- 2 tablespoons butter
- 1 cup sour cream (fat free works)
- 1 cup beef broth
- 2 tablespoons worcestershire sauce
- chopped chives
- 2-4 Russet potatoes
- Heat oven to 350 degrees. Wash potatoes and dry. Using a fork, poke holes all around each potato 8 to 12 times. Lightly coat potatoes with olive oil and place on middle rack in oven. Place a cookie sheet on lower rack. Bake for 60-70 minutes or until potatoes are done cooking.
- In a large bowl, mix together ground antelope, mild pork sausage, breadcrumbs, onion powder, garlic powder, marjoram and dried onions. Shape into 4 oval patties.
- In a heavy skillet, melt butter and saute onions over low-medium heat about 20 minutes. Remove onions and set aside.
- Increase heat to medium-high and brown both sides of antelope patties about 8 minutes on each side.
- In a separate bowl, mix together sour cream, beef broth and worcestershire sauce.
- Pour sour cream sauce in between the patties. Top each patty with caramelized onions and simmer on low heat for 15-20 minutes or until sauce begins to thicken. (Add more broth if needed). Garnish with chopped chives.