Like to hunt and live off the land? Test out chef Tyler Hill’s recipes, which are mainstays of Bozeman, Mont., cuisine. Here’s a recipe for pan-seared antelope — Hill’s favorite — but the directions will work on any type of meat to give a great outdoor taste made indoors.
Recipe: Montana pan-seared antelope medallions with morels and huckleberries (on this page) Recipe: Sweet chili and honey-glazed roasted root vegetables (on this page)
Preheat heavy aluminum-clad pan for six minutes over high heat. In a bowl, toss steaks with olive oil and season with salt and pepper.
Place antelope in searing-hot pan, flip and slightly baste with olive oil every 30 seconds for two minutes until desired doneness.
Remove meat from pan.
With pan on high, add two tablespoons olive oil, shallots, morel mushrooms and berries. Sauté and stir for one minute. Deglaze with whisky and stock. Reduce moisture by 1/2 half. Add soft butter and stir. Ladle over steaks.
Add the root vegetables to a mixing bowl. Add the marinade ingredients and mix.
Spread the marinade-covered root vegetables evenly on an oiled sheet pan.
Cook in 425 degree Fahrenheit oven for one hour or until the vegetables start to shrivel and caramelize, rotating the vegetables every 10 minutes and adding a little water to keep moist.
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