Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. I really enjoy using rubs on our wild game and making sure that the meat is room temperature before cooking. This recipe is quick, easy and full of high intensity flavors. Enjoy!
- Antelope backstrap, 1/2 inch thick steaks
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 4 tablespoons butter
- Fresh sage leaves, roughly chopped
- Using a sharp knife, cut antelope backstrap into ½ inch thick steaks
- In separate bowl mix cumin, garlic powder, salt and pepper together and rub on both sides of the antelope pieces. Set meat aside.
- Heat cast iron skillet to medium-high temperature. Melt butter and add sage leaves until sage leaves begin to get a little crispy.
- Add antelope to sage butter and cook up to 1 or 2 minutes flip antelope and continue cooking on other side – 1 minute or less. This will ensure that the antelope remains tender and flavorful.
- Serve immediately with a side of fresh squash and top with the left over butter from the pan.