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!
- 1 pound antelope backstrap
- 4 tablespoons unsalted butter
- 1 tablespoon sage leaves, roughly chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
Cut antelope into ½ inch thick medallions. Mix together cumin, garlic powder, salt and pepper and rub all over medallions. Heat cast iron skillet over medium-high heat and melt butter. Add sage leaves and cook until sage begins to get a little crispy. Carefully add antelope to sage butter and sear for 1 minute. Turn and cook for another minute. Remove and let rest for 5 minutes before serving.