One of my favorite techniques used for cooking wild game is to simply pan sear the meat in butter and garlic at a high temperature until a caramelized crust forms on all sides. I also like to add fresh herbs to the butter which adds subtle hints of flavor to the meat while cooking.
Pan Seared Antelope Tenderloin
- 1-2 Antelope Tenderloins
- 1 garlic clove, sliced thin
- 2 tablespoons butter
- 1 teaspoon Kosher salt and pepper
- 3-4 fresh sage leaves, chopped
Season antelope tenderloins on all sides with kosher salt and pepper. Let tenderloins rest for 10 minutes before cooking. Heat a 10 or 12 inch well seasoned cast iron skillet over medium heat. When the skillet is nice and hot, add butter, fresh sage, slivered garlic and tenderloins. Sear all three (3) sides until a deep brown crust has formed, about 2 minutes per side. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonal against the grain into small medallions and serve.