Friday, April 30, 2010


Cook 4 pieces of bacon crisp enough to crumble

Sauté 1 medium onion and one can of mushrooms
(or substitute fresh) in butter and the leftover
bacon grease, Sprinkle with Garlic Pepper Grillin'
rub and Steak Seasoning while sautéing.

In a sauce pan combine equal amounts of your
favorite Honey (We use the local Wind River
Honey in Riverton, they have a great product!)
and spicy brown mustard, along with 1
tablespoon of butter. Make enough to cover the
sautéed vegetables thoroughly and mix with
the vegetables.

Season 3 chicken breasts with the garlic pepper
rub and steak seasoning and cook thoroughly on
the grill.

On a cookie sheet, place the three breasts;
cover them with the honey mustard, and
sautéed vegetables. Place a slice or two of
pepper jack cheese over the top of each breast
and broil until the cheese melts to your desire.

Crumble bacon on top and enjoy!

Thursday, April 1, 2010



2 pounds ground antelope

1 pound ground Italian sausage-- (mild or hot)

1-2 Tablespoon Hi-Mountain Steak Seasoning

Hi-Mountain Buckboard Bean Seasoning (to be sprinkled on after cooking)

2 Tablespoons Worchester Sauce

1/2-3/4 teaspoon fresh ground pepper

1+ Tablespoon minced or crushed garlic (to taste)

4 Tablespoons finely diced onion (fresh or dried)

1 Large bowl for mixing meats and spices

1 Large frying pan with lid

2-3 Tablespoons Bacon grease or oil (for frying)

Antelope is a very delicate wild game meat that has virtually no natural fat. Since antelope is of the goat family, many say that prepared properly that it has a flavorful lamb/sheep flavor. Overcooked, and antelope burgers can be dry and tasteless as a ground up carboard patty. This recipe adds fat through the Italian sausage, great zest with the Hi-Mountain Steak Seasoning, and locks in all the mositure by using a hot, covered frying pan or skillet.

Mix all ingredients together thoroughly in a large bowl... except the Hi-Mountain Buckboard Bean seasoning and the bacon grease or cooking oil! Make sure all ingredients are blended well together. Cover, and put in refrigerator for a least 1-hour or all day to let everything rest and the flavors to come together.

Heat bacon grease or oil to medium high/hot in a large frying pan that has a lid. Mix your meat and seasonings together again thoroughly, one more time. Form meat into small palm sized balls and flatten no more than 1/2 inch thick. Make sure the pan and grease are hot before placing the patties in the pan. Secret is to cook/sear them at relatively high heat to sear and brown each side for approximately 2-3 minutes.... with the lid of the pan on tight! Cooking to Medium Rare is ideal, and cook to no more than Medium.

This keeps the burgers juicy and from drying out, and locks in all the moisture. Cooking at relatively high heat does /can cause some splatter, but puts a nice brown sear on the burgers quickly, and keeps them juicy and dripping. Once browned, remove from pan onto a paper towel and let rest before serving. Sprinkle very lightly with Hi-Mountain Buckboard Bean for a touch of smoke flavor.

Can be eaten as a hamburger on a bun, but equally delicious, just by themselves!


Andy Lightbody/Kathy Mattoon

COOKIN' ON THE WILD SIDE, Rocky Mountain Television/Productions