Antelope backstrap in sage butter

Antelope backstrap in sage butter
Print Friendly

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


  1. Using a sharp knife, cut antelope backstrap into ½ inch thick steaks
  2. In separate bowl mix cumin, garlic powder, salt and pepper together and rub on both sides of the antelope pieces. Set meat aside.
  3. Heat cast iron skillet to medium-high temperature. Melt butter and add sage leaves until sage leaves begin to get a little crispy.
  4. 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.
  5. Serve immediately with a side of fresh squash and top with the left over butter from the pan.


  • […] […]

  • Reply September 10, 2013

    Steve Knief

    My son Jim is the hunter, I’m the cook. Found this recipe on line, tried it with some Antelope back strap from his Nevada hunt last year. Was a little leary of the cumin so cut the amount in half. Was very careful to serve this nice cut of meat medium rare. It was delicious. The fresh sage from my garden was very good crisp fried. Better than baked kale chips. We’re headed for Wyoming September 12th. Jim was drawn for Archery Elk and Rifle Antelope If we get an antelope I’m going to BBQ a whole rib rack on my Weber and serve It with sage butter. Should he get an Elk, which he usually does I will fry some back strap using this recipe. It was very good.

    • Reply September 11, 2013


      Steve, Congrats on the tags. We are hoping to fill an elk and 2 mule deer tags this year. It’s been a long time since we’ve had venison in the freezer. I’m glad you enjoyed the recipe. I have a love of Cumin and it seems to work well with a lot of wildgame. Sage is surely another herb that we grow plenty of and fried with butter just enhances the flavors. Try it with garlic Mashed Potatoes… Mmmmm.

      Let us know how your son does and what recipes you come up with! Good luck to your family ~Kristy

Leave a Reply