I’ve been lucky enough to see many other parts of the world we live in, and I love bringing back tasty meals from the places I’ve been. I think its a habit I inherited from my Mother and her travels.
On today’s menu is one of my favorite dishes from the beautiful country of Perú. Lomo Saltado is a dish made of beef, though alpaca is also a likely a popular substitute in some areas. My lovely wife decided she was going to to whip up a homemade version of my favorite Peruvian dish, and she knocked it out of the park. It all started with a a very tender pronghorn antelope loin (lomo in Spanish), this particular loin came from one of the antelope my wife shot herself last fall. It was her first time shooting a big game animal, and it was an exciting adventure for both of us, I’d recommend you click here to read that story.
Since taking her own game, and helping butcher it, she has taken great pride in cooking what she has killed. Making it into delicious meals for the family.
After thawing the antelope loin from the freezer, it was sliced into thin strips. The meat was placed in a bowl where it was marinated with a few ingredients, obviously salt and pepper to your liking, then a quarter cup or so of soy sauce, and an equal amount of oyster sauce. Follow that with a similar portion of your favorite oil, I like avocado oil but use whatever you like. The meat mixture is usually marinated overnight in the fridge until dinner time.
Fries or chips take a bit longer to make, so its probably a good idea to get your fries cooked before cooking the meat. White rice is also part of the dish, so you’ll want to have your rice ready by then as well.
Oil your frying pan, and add a course chopped red onion to the pan. Once the onion begins to turn translucent, its time to add the meat mixture and some minced garlic. On fairly high heat you want to brown the meat, and give it nice dark edges. Once the liquid reduces down a bit, your almost ready to serve, but first you’ll add your tomatoes. My wife used whole cherry tomatoes out of our garden, which was an amazing idea. I don’t like the tomatoes overcooked, so we add them right at the end to avoid them being completely reduced. And the whole cherry tomatoes held their beautiful shape and flavor all the way to the plate. You want to leave a bit of the sauce liquid at the bottom of the pan, it goes perfectly with the rice and fries.
Serve a compressed cup of rice turned over onto the plate, and top it with some chopped cilantro. Then you can add your fresh and hot fries, and top them with the meat mixture and a bit of the sauce from your pan. Make sure to top the whole thing with more fresh chopped cilantro.
This outstanding dish could be made with any red meat obviously, but the fact that it was made from antelope made it even better. Many people have a bad taste in their mouth when it comes to antelope, if you’d like some tips on overcoming that perspective, I’d recommend reading ‘Make that Slaughterhouse a Slaughter-home’ for some great ideas on ensuring your game tastes as good as it should. Thanks for reading along, hope you enjoy what you’ve killed as much as we do.
2 thoughts on “Antelope Lomo Saltado”
This looks incredible!