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.
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
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.