Antelope Solomo

Best served on crusty bread with olives, roasted red peppers and olives.

Best served on crusty bread with olives, roasted red peppers and olives.

Historically, large sheep populations in Idaho have been managed by Basque immigrants. In fact, Idaho hosts one of the largest Basque populations outside of the Basque homeland. Basque food and culture have been embraced and celebrated by Idahoans for generations. In this spirit, I have adapted a traditional Basque pork dish, solomo for use with antelope.

Antelope Solomo

1 antelope sirloin

½ cup olive oil

½ cup sweet paprika

¼ cup garlic powder

1/8 cup fresh basil, chopped

1/8 cup fresh sage, chopped

Salt and freshly ground pepper, to taste

Mix oil, paprika, garlic, herbs, salt and pepper in a bowl. It should come out as a thick paste. Rub the paste on the sirloin and let sit in refrigerator for no less than 24 hours. Re-apply rub as needed to keep the whole roast covered.

1 onion, sliced

2 red bell peppers, cored, seeded and sliced

20 cloves of garlic, crushed

1 small jar pimentos

10 green olives, pitted and quartered

1 baguette, sliced and grilled

Fresh cilantro

Olive Aioli

½ cup mayonnaise

¼ cup green and black olives

Preheat oven to 375˚F.

Reapply rub to the loin. In a roasting pan add the onions, garlic, red peppers, pimentos and olives. Place sirloin on top of the onion mix. Roast in the oven until the loin reaches 120 degrees at the thickest spot.

Mix mayo and olives together in a small bowl. Chill and reserve.

Remove roast from oven and it let rest in the pan for about 10 minutes. Slice thin and serve with the onions and peppers, grilled baguette, olive aioli, and cilantro.

Antilope Sirloin, whole roasted.

Antilope Sirloin, whole roasted.

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