Pan Seared Antelope Tenderloin

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One of my favorite techniques used for cooking wildgame 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.

I served the sliced tenderloin alongside a quick garden vegetable medley that I prepared while searing the meat. The medley included red, white and purple cubed potatoes, onion, garlic, bell pepper, fresh sage and julienned zucchini.

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 antelope meat rotating on all sides until a caramelized dark crust forms about 3-4 minutes on each side. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonal against the grain into small medallions and serve.

Garden Vegetable Medley

  • 2 tablespoons butter
  • 1 garlic clove, chopped
  • 1 cup red, white and purple potatoes, cubed
  • 1 small yellow onion
  • 1 bell pepper
  • 2 cups zucchini, julienned
  • 1 teaspoon fresh sage, chopped
  • Salt and pepper
  • Parmesan cheese

Heat a large skillet over medium heat and add 2 tablespoons butter, chopped garlic, cubed potatoes, chopped onion and bell pepper. Saute until potatoes soften and onions become translucent. Add zucchini and fresh sage. Reduce heat to low and continue cooking for 10 minutes. Season with salt and pepper and finish with grated parmesan cheese.

Antelope Tenderloin with Sage Butter

Antelope Tenderloin with Sage Butter

Antelope Tenderloin with Sage Butter

Antelope Tenderloin with Sage Butter

4 Comments

  • Reply June 22, 2018

    Nat

    First time ever cooked antelope tenderloin. And it was a hit! My husband ( a picky eater) was amazed! Thank you so much! And could not agree more with you – the simpler the better! Really like your blog! Thanks again.

    • Reply June 23, 2018

      NevadaFoodies

      I’m so glad he enjoyed it as much as you did. Simple is always best. Thank you for letting me know. It makes my day — enjoy your weekend! Kristy

  • Reply September 27, 2016

    Elke H.

    I made this last night and Oh My Word! It was amazing! Thank you so much for sharing! I wanted to try something different and this hit the spot. Enjoy reading your blog.

    • Reply September 28, 2016

      Kristy

      Thank you Elke for your comment. Really appreciate everyone’s feedback! Simplicity I think is best in cooking!

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