Stephan Pyles
1807 Ross Avenue, Suite 200
Dallas, TX

Coriander-Cured Antelope with Llapingachos and Cranberry Mojo
Chef Stephan Pyles of Stephan Pyles Dallas, TX
Adapted by

Yield: 4 Servings


    Ceviche of Bronzini by Chef Stephan Pyles of Stephan Pyles – Dallas, TX on StarChefs.comCoriander-Cured Antelope
  • ¼ cup coriander seeds
  • ¼ cup black peppercorns
  • 4 shallots, minced
  • 4 cloves garlic, minced
  • ¾ cup kosher salt
  • 6 Tablespoons dark brown sugar
  • 2 18 to 24-ounce Frenched antelope loins, trimmed

    Cranberry Mojo
  • 1½ cups orange juice
  • 6 cups fresh cranberries
  • 1 2/3 cups sugar
  • 5 cloves garlic, peeled
  • 1 habañero, seeds and stems removed
  • ½ teaspoon cumin
  • 1½ cups olive oil
  • 1 tablespoon Spanish sherry vinegar
  • ¼ teaspoon salt
  • 2 teaspoons chopped cilantro

    Black Olive-Sweet Corn Llapingachos:
  • 3 large potatoes baked, cooled and peeled
  • 2/3 cup finely crumbled feta
  • 1/3 cup chopped Kalmata olives
  • ¾ cups cooked corn kernals      
  • 3 ounces cream cheese
  • 3 tablespoons chiffonade basil leaves
  • Salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 Tablespoons milk
  • 1 cup bread crumbs

    To Assemble and Serve:
  • 3 Tablespoons vegetable oil
  • 16 spears cooked asparagus


For the Coriander-Cured Antelope:
Put coriander and peppercorns in a food processor and process just long enough until coarselyground. Add shallots, garlic, salt and sugar. Continue processing until a thick paste forms. Spread on antelope loins and cure for an hour, turning occasionally.

For the Cranberry Mojo:
Reduce orange juice to ¾ cup. Put 2 cups cranberries and about one-third of the sugar in a food processor, process until roughly chopped, transfer to a bowl; repeat with remaining cranberries and sugar. Puree garlic, habañero, and cumin in food processor and place in a large mixing bowl. Heat oil in a pan to 140°F and then carefully pour into garlic mixture; let sit until garlic no longer sizzles. Stir into cranberry mixture and add reduced orange juice and sherry vinegar. Add the salt and cilantro and combine thoroughly.  

For the Black Olive-Sweet Corn Llapingachos:
Place potatoes, feta, olives, corn, cream cheese and basil in the bowl of an electric mixer fitted with the paddle attachment; mix ingredients until just combined and season to taste. Make 2-inch by 1-inch thick patties. Put flour in a shallow bowl. In another bowl, whisk together milk and egg. Put breadcrumbs in a third bowl. Dip each patty into flour, then into egg mixture, and then dredge in bread crumbs.

To Assemble and Serve:
Preheat oven to 375°F. Put llapingachos on a lightly greased cookie sheet and bake until hot and slightly browned, 10 to 12 minutes. Heat vegetable oil in a skillet over medium heat until lightly smoking. Remove antelope from the cure and scrape clean. Sear on all sides in the skillet. Transfer to an oven-proof baking dish and roast for about 5 minutes (for medium-rare). When antelope is done, remove from oven and let rest for 3 to 5 minutes; then slice into chops (2 bones in each). Spoon cranberry mojo onto center of plate, and place a llapingacho on top. Arrange antelope chops and asparagus to lean against llapingacho.

   Published: June 2008