(serves 6)
Vegetable & pignoli “ricotta” tartlette made with house dried onion & tomato, marinated zucchini & kalamata olives & a sage pesto sauce
Ingredients
Antelope sirloin:
6 Portions 8oz each of south Texas (Nilgai) antelope sirloin
Celtic salt and fresh-grounded black pepper to season
Savory Tart shell:
½ cup Brazil nuts soaked for 2 hours
½ cup Almonds soaked for 2 hours
½ cup Sunflower seeds soaked for 2 hours
½ cup Sun dried tomatoes soaked for 2 hours
2 Medjool Dates soaked for 2 hours
½ White onion chopped coarsely
3 Garlic cloves
1 tsp Fresh Rosemary chopped
Celtic salt and fresh-grounded black pepper to season
Pine nut Ricotta:
1 cup Pine nuts soaked for 2 hours
1 tsp Lemon juice fresh squeezed
1 tbsp Nutritional yeast
3 tbsp Filtered water
1 tsp Celtic salt
Marinated vegetables:
1 Zucchini thin sliced
1 Yellow squash thin sliced
1 tbsp Fresh Parsley chopped
1 tsp Agave syrup
½ cup Balsamic vinegar
½ cup extra virgin olive oil
Dried tomato & onion:
3 Vine ripe tomatoes peeled and seeded
½ cup Fresh basil cut in thin chiffonade
Celtic salt and fresh-grounded black pepper to season
1 Red onion sliced
1 White onion sliced
1 tbsp extra virgin olive oil
Celtic salt and fresh-grounded black pepper to season
Garnish:
½ cup Kalamata olives cut in quarters
1 cup Arugula leaves cut in chiffonade
Sage pesto sauce:
2 cup Fresh sage leaves
1 cup Fresh parsley leaves
1 tbsp Nutritional yeast
1 Date soaked for 2 hours
½ cup Walnuts soaked for 2 hours
1 tbsp Raisins soaked for 2 hours
2 cup extra virgin olive oil
Celtic salt and fresh-grounded black pepper to season
Directions
- For the tartlette shell: In a food processor, process all ingredients until finely chopped ( not pureed ). Divide the mixture into 6 equal portions. On a nonstick drying sheet, form each portion into a 3 inch round making them about ¼ inch thick. Using your fingers, form the sides of the tart shells as evenly as possible. Place the sheets on a dehydrator shelf and dehydrate at 105 degrees for 6 to 8 hours or until just dry.
- For the pignoli ricotta: Blend all ingredients in a high speed blender until smooth. Transfer to a container and refrigerate until ready to use. The mixture will thicken slightly as it cools.
- For the dried tomato & onions: Cut the tomatoes in 1 inch strips, toss with the basil, salt & pepper and lay them out on a dehydrator tray. Slice the onions ¼ inch thick, separate the rings, toss with olive oil, salt & pepper and lay out on a dehydrator tray. Place the trays in the dehydrator at 110 degrees for 3 to 4 hours until half dry but still a bit moist. Remove and store at room temperature until ready to use.
- For the marinated vegetables: Combine all ingredients in a medium size stainless steel bowl. Let marinate at room temperature for 1 hour.
- For the pesto: Combine all ingredients in a high speed blender and process until smooth. Transfer to a container & set aside until ready to use.
- To Assemble: Remove antelope from the refrigerator and allow to temper for 10 to 15 minutes before grilling. Season the antelope with celtic salt & fresh ground pepper & grill over a medium high heat for 4 to 5 minutes per side depending on how thick they are and the doneness you desire. Remove from the heat and allow the steaks to rest for 5 minutes before slicing. Spoon some of the ricotta onto the tart shells to almost fill them. Sprinkle with some kalamata olives. Top with a slice of each zucchini & yellow squash, a few onions & tomatoes and some chiffonade arugula on top. Place the tart on each of 6 plates. Slice the antelope thin and arrange on the plates. Spoon some of the sage pesto on the sliced meat & drizzle some on the plate for garnish. Serve & enjoy!
