The Story Behind the Food
Banh Mi are from Vietnam, and one of my favorite sandwiches. It's also a great way to utilize lots of different wild game. I've made them using small game like squirrels, upland birds, waterfowl, and pronghorn antelope like in this recipe. Just don't overstuff the sandwich with meat. A balanced banh mi looks like a salad in your sandwich with equal parts vegetables to meat.
The antelope, in common with many other forms of North American big game animals, was misnamed by the early explorers, and such errors are long-lasting. In most of the areas in which it's abundant, this animal is known as the "Pronghorn Antelope" or merely the "Pronghorn." The latter is accurate, for the pronghorn is neither an antelope, nor a goat. The pronghorn is a true American, with no relative in any other part of the world.
- 1 pronghorn antelope roast (about 2 pounds)
- 3 Tablespoons hoisen sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon each brown sugar, ground ginger, minced garlic, soy sauce, and sesame oil
- 1/2 cup water
- 1 star anise
- 1/4 teaspoon each cinnamon, ground cloves, fennel, and salt
- 1 cup mayonnaise
- liquid aminos
- 1 large French baguette, sliced lengthwise and divided for 4 sandwiches
- 6 baby carrots, thinly sliced into matchsticks
- 3 radish, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 teaspoon salt
- 1 cup warm water
- 1 cup distilled white vinegar
- 2 Tablespoons each salt & sugar
- 1/2 cucumber, sliced
- 10 sprigs fresh cilantro
- 1 jalapeno, thinly sliced (optional)
1. In a slow cooker, add the pronghorn antelope roast, hoisen sauce, fish sauce, brown sugar, ginger, minced garlic, soy sauce, sesame oil, water, star anise, cinnamon, ground cloves, fennel, and salt and set on "high" setting for 6 to 8 hours.
2. When the time is up, it should be fall-apart tender. Shred the meat directly in the liquid so the antelope absorbs the juices. (If you want to prepare the meat ahead of time, you can refrigerate the shredded cooked meat up to 3 days, then reheat in a skillet over medium heat until it's heated through completely before serving).
3. Add carrots, radish, and onion to bowl and sprinkle with 1easpoon salt, toss well, and let sit for 10 minutes. Rinse salt off with a quick rinse of water in sink and squeeze out all liquid. Now dissolve 2 Tablespoons sugar and salt in a bowl of 1 cup warm water and 1 cup distilled white vinegar. Add the carrots, radish, and onion, and mix well and let sit for at least 1 hour or overnight, covered, in the refrigerator.
3. To assemble the sandwiches, evenly spread the mayonnaise on each side of the baguette. Add a few dashes of Liquid Aminos on top of the mayonnaise. Next add a generous helping of shredded antelope with all those amazing juices. Top with pickled carrots, radish, and onion, sliced cucumber, and fresh cilantro. (Add optional sliced jalapenos if you want it spicy). Serve immediately.