Breakfast Cereal

Cornflakes.  I was looking for an intense and semi-unique crust for our slow cooked antelope.  I looked up on the shelf and saw our breakfast cereals and was drawn to the cornflakes.  I pulled down the box and tasted the flakes; to be frank I have not eaten cornflakes in a long time.  The toasted malt flavor of the flakes would add an important accent to slow cooked game.  I simply pulverized the flakes and applied them to the leg filets of antelope.  We used a spiced date puree to adhere the ground flake to the antelope.  I was and still am tempted to smoke the flakes and other breakfast cereals for future applications, though that is down line.  We paired the cornflake-crusted antelope with our dried mango and rose tea puree, tomato-jalapeno flakes, griddled matsutake mushrooms and young cilantro.