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Antelope Scottadito (Italian-Style Antelope Chops with Garlic, Rosemary, and Anchovy)
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. anchovy paste
- 7 garlic cloves (grated, about 2 Tbsp.)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. finely chopped rosemary (or 2 tsp. dried)
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- antelope
- venison
- canola oil (for greasing the griddle)
- freshly ground black pepper
- lemon wedges (for serving)
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