Back to Entrees

ANTELOPE SAUSAGE MEATBALLS

With the compliments of Tanya.

Serves one small army or a large battalion. 

1 Antelope (boned and ground)

1/4 Elk (boned and ground)

2 lbs. pork tallow

Spices .... on hand

Wine .... homemade, preferably

Time

Sense of Adventure

Mix 3 hunters, guns for each, a good 4-wheel-drive vehicle and Mother Nature into one good day of hunting. Extract one antelope and one elk (on hoof). After skinning and boning and grinding the antelope and elk, add a quick trip to the butcher's for pork tallow, and re-grind all the above ingredients. Get 2 bottles of homemade wine. Add some to meat mixture, then fill enough glasses to serve everyone who is helping to make the sausage. Scavenge the spice cupboards and boxes for anything that sounds like it would mix well together. (Sometimes you can find really handy ingredients in the door of the refrigerator, too!) Sprinkle, throw, or spoon spices into the meat mixture until it looks or smells right. Knead by hand until mixed completely. (WARNING!!! The meat is still really cold .... this could cause extreme pain.) Pour another glass of wine for everyone to help warm up. Put mixture in meat tubs, and set in the cooler for 24 hours, mixing by hand (Brrrr!) every 2-4 hours. Finish off bottles of wine while re-capping the good day of hunting . . . just make the day a little colder, the shot a little farther, and the animals a little bigger: Enjoy!

Back to Dr. Evil