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.