- 4-6 lb. antelope roast
- 2 tsp. allspice
- 1 Tbsp. course ground black pepper
- juice of 1/2 lemon
- 2 stalks of celery,finely chopped
- 1 bay leaf
- 1 1/4 c. plus 3 Tbsp. water
- 2 c. whole wild plums or 3/4 cup wild plum jelly
- 2 tsp. Dijon mustard
- 1 Tbsp. capers
- 1 Tbsp. butter
- 1 Tbsp. cornstarch
- salt and pepper to taste
Heat oven to 350 degrees. In a small bowl, combine allspice and pepper. Rub the roat with the lemon juice. Next, rub with spice mixture. Cover roast with the celery and place on the rack in a roasting pan. In bottom of roasting pan add bay leaf and 1 cup of water. Cook for approximately 16 minutes per pound basting frequently with contents of pan. (Roast will be rare.) Approximately 30 minutes before roast is done add plum to the roasting pan and another 1/4 cup of water. When roast is done remove from oven and cover allowing meat to rest. While meat is resting remove plums and other contents from
the bottom of the roasting pan. Find and discard the bay leaf. Remove the seeds from the plums and run them along with other contents of the roasting pan through a sieve. In a medium sauce pan, simmer plums and 3 Tbsp. of water for 2 minutes. (For a thicker sauce mix 1 Tbsp. cornstarch with enough water to create a paste. Then add mixture to sauce pan.) After the 2 minutes add mustard, capers, butter, salt and pepper and simmer 2 minutes longer. Slice roast and serve with plum sauce.
Notice: Consuming raw or undercookd meats, poultry, seafood, shellfish or eggs may increase your risk of foodbore illness, especially if you have certain medical conditions.
