• 4 antelope steaks, 1/2 inch thick
  • 1/2 c. flour
  • 1/2 tsp. thyme
  • 1/2 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 14/ tsp. garlic powder
  • 1 Tbsp. olive oil
  • 1 (8 oz.) pkg. mushrooms, sliced
  • 2 Tbsp. margarine
  • 2 c. chicken broth
  • 2 Tbsp. cornstarch
  • 1/2 c. milk

    In a small bowl combine the flour, thyme, mustard, salt, pepper, and garlic. Using a meat tenderizer pound each piece of meat until it becomes 1/4 inch thick. Coat each piece of meat heavily with the flour mixture. Rub the mixture into the meat to ensure thoroughly seasoned. Heat the olive oil in a large skillet. Add the mushrooms to the skillet and sauté until mushrooms become tender. Remove the mushrooms from the skill and set aside. Add the margarine to the skillet and heat until melted. Place the antelope into the skillet and cook until brown on both sides. Add broth and mushrooms back to the skillet and cover; simmer mixture for about 1 hour or until meat is tender. During this time turn meat occasionally and add extra chicken broth as needed. When done remove the meat from the skillet and keep warm. In a small bowl whisk the milk into the cornstarch until well blended. Add mixture to the liquid remaining in the skillet and heat until thickened. Pour gravy over meat and serve.
 

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