The Foodies Digest

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For any of you readers that have been to Maverick it is very likely you have had chance to taste this high quality product which we have prepared several ways. The last time we served antelope it was ground fine with minced shallots, capers, egg yolk, cilantro and ancho chili sauce to put a Maverick twist on the classic steak tartare. Guests will be enthusiastic about our next preparation in which we cut filets out from the leg muscle, marinate it and grill it.

Coverage: San Francisco
Beats: Food , Local Business
Author: Unknown Contributor

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