Drunken Antelope

3/4 pound antelope backstrap

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup flour

1/4 cup white cooking wine

1 tablespoon sugar

1/4 cup butter

1 tablespoon parlsey

Slice antelope backstrap into one fourth by two inch pieces. Mix flour, salt and pepper. Melt butter in frying pan. Dredge antelope in flour and fry until brown on both sides. Mix wine with sugar and add to antelope. Let simmer until all juice is absorbed. Sprinkle parsley over antelope and serve warm. Serve with buttered noodles, broccoli with cheese and a combination salad. Allow 45 minutes preparation time.

Copyright 1998-2014 Stephen Ricciardelli