Jul 14 2026
Restaurants›Circa 1886 Restaurant›Broken Arrow Antelope Recipe

Broken Arrow Antelope Recipe

Inspired by Circa 1886 Restaurant
Time1h
Serves4

Anson Mills Pencil Cob Grits, Brussels Sprouts, Mushroom Duxelle, Red Currant Port Gastrique

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of Anson Mills Pencil Cob Grits and stir. Reduce heat to low and simmer for about 20-25 minutes, stirring occasionally until the grits are creamy. Add salt and butter, and stir to combine.

  2. 2

    Prepare the Mushroom Duxelle

    Finely chop the mushrooms and sauté them in olive oil over medium heat. Add minced garlic and cook until the mushrooms are browned and moisture has evaporated, about 10-12 minutes. Season with salt and pepper, then set aside.

  3. 3

    Roast the Brussels Sprouts

    Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden.

  4. 4

    Make the Red Currant Port Gastrique

    In a small saucepan, combine the red currant jam and port wine. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes. Stir occasionally and remove from heat.

Assembly

  1. 5

    Plate the Dish

    On a plate, spread a generous portion of the creamy grits. Top with mushroom duxelle and roasted Brussels sprouts. Drizzle with the red currant port gastrique before serving.

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