Steve Hutchison (foomf) wrote,
Steve Hutchison

Antelope Sausage with Black Beans and Garlic

Ok, urban_bohemian demanded it since I was going on about this on City of Heroes (an online game).

My uncle George, until this year, has been an avid hunter. He's had to stop because he's unable to haul out an animal by himself any more, and his cousin whose land he can hunt on (it's in Montana) has leased the hunting rights to an outfitting group, so nobody else is allowed to go there except immediate family.

He got a couple Antelopes over the last two or three years, and he had some of them made into sausage.
I decided to cook some, had a vague idea of spaghetti with meatballs, but I can't eat large amounts of carb in one meal, and I had a can of black beans (black soy).

It turned out gorgeous and I did not take pictures because my kitchen is not photogenic at the moment.
I'll post pictures when I make it again.

Ingredients, in the order used:

~1 lb antelope sausage, thawed, cut into approximately 1-inch cubes
1-2 Tbsp extra-virgin olive oil
1 tsp sweet hungarian paprika
1 tsp cinnamon
about 10-12 whole cloves of roasted garlic - thank you Trader Joes
1 tsp black peppercorn
1/2 tsp kosher salt
1 tsp cocoa nibs - I had Dagobah Chocolate cocoa nibs and I'm experimenting
(or substitute about that same volume of 70% bittersweet chocolate)
1/2 to 3/4 cup 'jar spaghetti sauce' - I used tomato-basil store brand
1 15oz can black beans (black soy), rinsed

I started with a big flat piece of the antelope sausage, which had 'southern style' seasonings; I have no idea what that means but it smelled nice. I planned to cook it well-done because game meats need to be cooked well-done to eliminate parasites, unlikely as they are.

I put it in my big cast-iron frying pan, set on medium-hot (6 1/2 on the dial on my electric range) and used a metal spatula to cut it into vaguely inch-sized pieces, added the EVOO and shifted it around so it wouldn't stick, let it brown briefly and turned it to get all sides. I added the paprika, cinnamon, and garlic cloves, stirred, and let it cook under a 'no-spatter' screen for about five to eight minutes.
I stirred it again to cook it evenly, then put the peppercorns and cocoa nibs into my spice-mill, ran them about 30 seconds to eliminate any large chunks, added the kosher salt (cleans the mill) and ran another 3-4 seconds, then added it to the cooking mix and stirred, then added the tomato sauce and stirred again. Lots of stirring at this point. I made an effort to keep from breaking up the 'meatballs'.

I let the tomato sauce mix in (it reduces a bit) while finding a can opener that would work to open the weirdly-sealed can of black beans, then (determining that they had a disagreeable slimy 'sauce') rinsed them in a strainer, which took longer than I expected because it turned into foam and I had to fill a pitcher to pour the water from. The faucet was just making more foam.

After draining and shaking I added the beans to the pan, stirred again, covered again with the spatter screen, and let it all meld for another five minutes.

It was SO GOOD. And moderately pretty, though monochrome. Pictures next time.

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