As summer is in full swing, so are our appetites here at Rough Creek. Like our activities, we don’t cut corners on our food. Our award-winning, Zagat Rated kitchen never ceases to amaze our guests whether it’s their first time visiting or one of their countless evenings enjoying a meal. Impressive cooked to order meals are prepared by renowned Chef Gerard Thompson, whose motto is “make the meal memorable”. Join us on your stay in our expansive, comfortable dining room. Upon entering the main lodge, guests immediately feel at home in our beautifully set eating quarters. Our spotlight meal this week is our signature Roast Loin of South Texas Antelope, butternut squash-wild mushroom risotto with sage and pancetta. This exquisitely arranged dish has always been a fan-favorite. Check out our website for a full list of dining options, and to learn more about our wonderful kitchen. To make reservations, visit our website or call 254-918-2550.

24 Ounces Antelope Loin
½ Cup Vegetable Oil
1 Tablespoon Chopped Thyme
1 Tablespoon Chopped Garlic
Kosher Salt & Cracked Black Pepper

1. Mix Herbs and Oil. Rub mixture all over Antelope loin. Season all over with Salt and Pepper.
2. Preheat oven to 350 degrees. In a large, oven-proof sauté pan, heat the oil over medium heat. Season and sear the antelope loin on all sides. Place in the oven and roast to desired degree. Remove from heat and set aside to cool for 10 minutes before slicing.

Butternut Squash
1 Onion, Peeled
1 Onion, Chopped fine
½ Cup Salted Butter
1 Cup Fresh Mushrooms
2 Cups Italian Arborio Rice
½ Cup White Wine
8 Cups Hot Water or Vegetable Stock
2 Cups Diced Small Butternut Squash
½ Cup Cooked Chopped Pancetta
1 Tablespoon Chopped Fresh Sage
1 Tablespoon Orange Zest
½ Cup Reggiano Parmesan Cheese
Kosher Salt and Freshly Cracked Black Pepper

1. Heat ¼ cup of the butter in a heavy-bottomed pan over low heat.
2. In a separate pot, warm the water or vegetable stock, and keep warm.
3. As the butter begins to melt, add the finely chopped onion and mushrooms; Cook slowly for 2-3 minutes (or until soft).
4. Stir frequently to be sure that the onion does not burn.
5. Add rice and cook for 2 minutes.
6. Add white wine and cook until wine has absorbed.
7. Turn up heat to medium, and set timer for 12 minutes.
8. Begin to add warm water/broth one cup at a time.
9. Season with salt and pepper. Let the rice absorb each cup before adding the next. Be sure to constantly stir the mixture so the rice does not stick. At this point, the rice should have a creamy consistency.
10. After 12 minutes, add the Butternut Squash and set timer for 3 minutes.
11. When the timer sounds, stir in the other ¼ cup of butter, pancetta, orange zest, sage, and parmesan cheese. Taste; add salt and pepper as needed.
12. To serve, immediately divide among 8 plates, and serve with sliced antelope.