Antelope Cutlets from the Broken Arrow Ranch, with paleo gravy, and brussels sprouts.  The gravy is made from the homemade chicken broth, carrots, celery, garlic, rosemary, thyme, and black pepper the cutlets slow-cooked in.  I threw it all into a blender, and then thickened it with coconut flour.  All ingredients, all organic, all the time.  Antelope is incredibly lean, which also means very dry, so I think I’ll turn the gravy into paleo cream of mushroom soup, and turn the meat into chili once jalapeños are in season.  Ugga-Bugga!