Jennie@ifish
09-05-2004, 08:47 AM
Antelope Empanadas
Cook for a long time the following ingredients:
2 lbs antelope stew meat (or other meat of choice....)
1 bottle apple cider or two cups red wine
1 onion, chopped
6 cloves garlic, chopped
1 small can tomatoes or 4 Tabl tomato paste
5 dried new mexico or ancho chilis, torn into bits
2 dried cayenne chilis, torn into bits
1 Tabl molasses
1 teas ground coriander
1 teas ground cumin
1 teas ground pepper
1 Tabl salt
After meat has gotten tender to the point of falling apart (2 hours in the pressure cooker or 5 hours on the stovetop), add the following:
1/2 cup chopped green olives
1/2 cup chopped black raisins
Cook for 1/2 hour more. Season to taste with salt, brown sugar, cider vinegar and tabasco. Mixture should be moist with no standing liquid. Add a little water if necessary.
For the pastry:
Blend together in a food processor:
6 cups all purpose flour
1 stick butter
8 Tabl crisco shortening
1 egg
2 teas salt
Transfer to bowl, and add 1/2-3/4 cup water, enough to make a dough. Gather dough, kneading slightly if necessary. Refrigerate at least 5 minutes.
To construct the empanadas:
Roll out to 1/8 inch thick, cut into 4 inch squares. Place 2 Tabl meat mixure in center of each. Brush two edges with water, fold the dough over the meat. Crimp edges with fork tines. Brush tops of empanada with a beaten egg. Bake at 375 degrees for 20 minutes or until lightly browned.
Enjoy in memory of Milt.
I can't take credit for the first recipe - I got it from the Oregonian a few years ago. I can't remember where I learned the second one, but my friends and I have been using it for years.
Neal Dietz (WheresMyBobber)
Cook for a long time the following ingredients:
2 lbs antelope stew meat (or other meat of choice....)
1 bottle apple cider or two cups red wine
1 onion, chopped
6 cloves garlic, chopped
1 small can tomatoes or 4 Tabl tomato paste
5 dried new mexico or ancho chilis, torn into bits
2 dried cayenne chilis, torn into bits
1 Tabl molasses
1 teas ground coriander
1 teas ground cumin
1 teas ground pepper
1 Tabl salt
After meat has gotten tender to the point of falling apart (2 hours in the pressure cooker or 5 hours on the stovetop), add the following:
1/2 cup chopped green olives
1/2 cup chopped black raisins
Cook for 1/2 hour more. Season to taste with salt, brown sugar, cider vinegar and tabasco. Mixture should be moist with no standing liquid. Add a little water if necessary.
For the pastry:
Blend together in a food processor:
6 cups all purpose flour
1 stick butter
8 Tabl crisco shortening
1 egg
2 teas salt
Transfer to bowl, and add 1/2-3/4 cup water, enough to make a dough. Gather dough, kneading slightly if necessary. Refrigerate at least 5 minutes.
To construct the empanadas:
Roll out to 1/8 inch thick, cut into 4 inch squares. Place 2 Tabl meat mixure in center of each. Brush two edges with water, fold the dough over the meat. Crimp edges with fork tines. Brush tops of empanada with a beaten egg. Bake at 375 degrees for 20 minutes or until lightly browned.
Enjoy in memory of Milt.
I can't take credit for the first recipe - I got it from the Oregonian a few years ago. I can't remember where I learned the second one, but my friends and I have been using it for years.
Neal Dietz (WheresMyBobber)