Antelope Sirloin with Red Wine Reduction

The Perfect Antelope Sirloin
Print Friendly, PDF & Email

Antelope Sirloin with a Simple Red Wine Reduction

Who said butter is bad for you? There’s nothing better than cooking a steak in butter in a hot cast iron skillet. So to pay tribute to the last sirloin from my antelope, I wanted to fry it up with some fresh thyme, some butter and a quick and simple red wine reduction sauce.

INGREDIENTS

  • 1 Antelope Sirloin (double the recipe if you are cooking 2)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Fresh thyme
  • 3 tablespoons butter
  • 1/2 cup red wine

DIRECTIONS

  1. Season antelope sirloin with salt, pepper, garlic powder and fresh thyme. Cover with plastic wrap and marinade for 30 minutes to an hour. Remove from refrigerator and bring to room temperature for about 30 minutes.
  2. Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat. Make sure your skillet is hot. Add sirloin and cook on each side for 3-5 minutes. You want to be sure to thoroughly sear the outside of your sirloin. You can always us the finger test to check the doneness of your sirloin. I like my sirloin like I like my Tri-Tip, medium rare. Remove from skillet and set aside to rest.
  3. Pour red wine into the skillet and turn the heat to high. Boil until it is reduced by 3/4, about 5-7 minutes. Turn off the heat and wait until the wine has stopped bubbling add the 1 tablespoon of butter. Season with salt and pepper if needed.
  4. Slice your antelope sirloin into small medallions and spoon red wine reduction on top. Enjoy.
The Perfect Antelope Sirloin

A Seasoned Antelope Sirloin with salt, pepper, garlic powder and fresh thyme.

Antelope Sirloin

Sear outside of Antelope Sirloin on all sides to seal in juices.

Antelope Sirloin

Add red wine to pan and bring to a boil reducing the liquid down 3/4. Turn off heat and add butter.

Antelope Sirloin

Antelope Sirloin with Simple Red Wine Reduction

 

4 Comments

  • Reply September 8, 2014

    Teri

    Made this tonight with elk. So good! Thank you for all of your great recipes.

    • Reply September 8, 2014

      kristy

      Teri – we just got home yesterday with our doe antelope and I’m planning on making this for the kids tomorrow night again with the fresh sirloins. I’m glad you loved it. Let me know what other recipes you try… I really enjoy the feedback from everyone!

      • Reply January 15, 2015

        Teri

        I have made up many of your recipes, and have been happy with them all. We have a freezer full of game every year, and I am always looking for ideas. Your recipes are fresh and innovative. Much different from other game recipes. Thank you!

        • Reply January 16, 2015

          Kristy

          Teri – I’m totally 100% thrilled you enjoy them and appreciate your feedback. I look at a lot of recipes as well and they can sometimes be a little boring or a little over the top for me. I like to cook with ease and simplicity but ensure it tastes great every time. Have a wonderful New Year! Kristy

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.