Tonight's dinner is another first-degree of separation kind of meal. Well, I suppose second-degree of separation for me; first degree for D since he's the one who dispatched the animal whose meat is featured in the tostadas. D hunted this antelope last year in Wyoming's Shirley Basin (scroll down for a photo of the successful hunt). I have to admit that I'm not a fan of antelope meat on its own -- it definitely has a "gamey" taste, probably due to the antelope's penchant for eating sage on the plain. We learned this the hard way after D dispatched his first antelope in 2008; last year he opted to have the majority of his antelope processed locally into chorizo sausage and breakfast sausage. Antelope meat is relatively low in fat and is a good source of protein, iron, riboflavin, thiamin, and phosphorus. For more nutrition facts about antelope meat, click here.
Tostadas with Antelope Chorizo Sausage
makes 4+ servings
1 lb chorizo sausage
1. Heat a large skillet over medium heat.
2. Add in the chorizo sausage and brown, about 10 minutes. Stir occasionally.
3. Line a colander with a paper towel and spoon the cooked sausage into the colander to soak up any excess fat.
4. Set up a table with all the taco/tostada fixin's -- we had fresh guacamole, refried beans, baby spinach leaves, chopped heirloom tomato, shredded cheese, and Greek yogurt.
{antelope . . . it's what's for dinner}
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