Speed Goat Sandos
Slow-cooker antelope banh mi.
Antelope is one of my favorite foods to cook and share with others. This recipe offers a delicious way to enjoy antelope roast, which can be tough. With a roast, you don’t have to trim the silver skin, as it will render and break down with the slow-cooking process. The resulting sandwich meat is fresh, has great texture, and is full of spice-infused flavor. Requiring only 15 minutes of prep and six hours in the slow cooker, this is a great meal for when you’ve got a big day ahead and want something delicious to eat at the end of it. I hope you enjoy every bite!
Ingredients
Antelope
2 lbs. antelope roast, thawed
Salt & pepper
1 Tbsp. olive oil
1 jalapeno, with seeds, diced
1 2” piece of ginger, peeled and thinly sliced
8 garlic cloves, minced
3/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup brown sugar
1 cup beef broth
Pickled Carrots
3-4 carrots, peeled and shredded
1/2 cup hot water
3/4 cup rice or apple-cider vinegar
3 Tbsp. sugar
2 tsp. salt
Sandwiches
Pickled carrots (see above)
2 baguettes cut in thirds, or 6 small rolls split lengthwise and toasted
1/2 cup mayonnaise (add 2-3 tsp. of Sriracha, mix well, and set aside)
1 English cucumber, thinly sliced
1 jalapeno, with seeds, thinly sliced
1 cup cilantro leaves
Sriracha for mayo (see above) and drizzle
Antelope Preparation
1. Remove the antelope roast from the refrigerator and pat dry. Season the meat generously with salt and pepper on all sides.
2. In a skillet over medium to high heat, add the olive oil and brown the antelope on all sides, then set aside.
3. In the slow-cooker, stir together the jalapeno, ginger, garlic, soy sauce, vinegar, brown sugar, and broth. Nestle the browned roast in the mixture. Cover and cook on low for 6 hours or high for 4-5 hours, until the antelope is fork-tender and easily pulls apart. Shred the meat in the slow cooker, so it can soak up the juices and all the spices.
Pickled-Carrots Preparation
To a 16oz. mason jar, combine the hot water, vinegar, sugar, and salt. Seal and shake until well combined. Add the carrots and let marinate for at least one hour (or overnight) in the refrigerator.
Sandwich Assembly
Slice the baguettes or rolls lengthwise. Spread a layer of Sriracha mayo on the bottom half. Top with some of the pulled antelope, drizzle with Sriracha, then top with pickled carrots, cucumber, sliced jalapenos, and cilantro leaves. Close up the sandwiches and enjoy!
Beef, elk, or a venison roast also work for this recipe. This is also great served with a spicy slaw, over some cooked rice or as tacos.
Jaime Teigen is a private chef based in the Gallatin Valley. She focuses primarily on wild-game cooking and sharing the skills she’s learned in the field with those around her. To hire her for an event, reach out to her Instagram account: @chef_jaimeteigen.
