Country Fried Antelope Steaks
•1 pound [450 g] antelope steaks, cut 1/2 inch [1.3 cm] thick
•1 1/2 cups [375 mL] milk
•1/2 pound [227 g] bacon slices
•1 large onion, sliced
•1/2 cup [70 g] all-purpose flour
•Salt
•Freshly ground black pepper
•Garlic powder
•1 to 2 tablespoons [15 to 30 g] butter
Marinade
•1/2 cup [125 mL] red wine
•3 cloves garlic, minced
•Salt
•Freshly ground black pepper
Combine all marinade ingredients; set aside.
Rinse then pat dry steaks.
Remove all visible fat.
Pound to flatten and tenderize steaks.
Pour marinade over steaks and leave to marinate, refrigerated, for at least 4 hours.
Remove meat and discard marinade.
Pour milk into a glass baking pan.
Add and leave steaks to soak for 10 to 15 minutes.
Into a large heavy skillet, cook bacon slices until almost crisp.
Drain and set aside.
Saute onion slices into bacon melted fat until transparent.
Remove and set aside.
Coat steaks with flour; season steaks to taste with salt, pepper and garlic powder.
Fry steaks into hot skillet until tender, adding butter to melted bacon fat if needed.
Just before meat is done, return bacon and onion slices to skillet.
Heat through.