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    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 4-6

    List of Ingredients

    4 to 6 lb. antelope roast
    bacon or salt pork for larding or barding
    2 ribs of celery, with leaves, chopped
    juice of 1/2 lemon
    or 1/4 cup balsamic vinegar
    1 bay leaf, crumbled
    10 whole allspice berries
    10 whole black peppercorns
    2 cups whole wild plums
    or 3/4 cup wild plum jelly
    1 T. brown sugar
    2 tsp. Dijon mustard or 1 T. capers
    1 T. butter
    1 to 2 T. cornstarch
    salt and pepper


    Lard the roast or bard it after seasoning the surface as follows:
    Rub well with half the lemon juice, crumbled bay leaf and the whole allspice and peppercorns. Cover with the chopped celery and sprinkle on the remaining lemon juice. Place on a rack in a rotating pan. Roast in a 350-degree oven for about 16 minutes per pound for rare (125 degrees at the center). Baste frequently, adding a little water to the roasting pan if it begins to dry out. About 30 to 45 minutes before the meat is done, add whole, washed plums (or jelly) to the roasting pan along with 3/4 cup water. When ready to serve remove the celery and spices and set aside. Rub the plums and other contents of the roasting pan through a sieve. If the result is too thick for a smooth sauce, add water and stock and simmer briefly. If it is too thin, thicken it with a little cornstarch well mixed in a few tablespoons of water or stock. Simmer thicken, stir in butter, mustard or capers and serve over slices of roast garnished with reserved celery.




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