If you are lucky enough to have a harvested an antelope, then you know that this cut of meat really doesn’t require a complex cooking method to be fully enjoyed. Simply sear in melted butter, slivered garlic and sage leaves. Then add a little red wine to the skillet with another tablespoon of butter and you have a rich pan sauce to spoon over the delicate cut of meat.
And if you’re like some people who don’t like the taste or fragrance of sage try substituting fresh thyme leaves or rosemary.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
- 1 or 2 antelope tenderloins
- 3 tablespoons butter
- 1 clove garlic, thinly sliced
- fresh sage leaves
- 1/2 cup dry red wine
Season the tenderloin with kosher salt, freshly ground black pepper and a tablespoon of olive oil. Let the tenderloin come up to room temperature before cooking. This will allow the meat to cook evenly when searing in the pan.
Heat a cast iron skillet over medium heat and add 2 tablespoons of butter, slivered garlic and fresh sage leaves. When the garlic becomes fragrant, add the tenderloin to the skillet. Sear all three (3) sides until a deep brown crust has formed, about 2 minutes per side. Remove the tenderloin from skillet when done and loosely cover with a piece of foil letting it rest while you prepare the pan sauce.
Remove the sage leaves and garlic from the skillet and add 1/2 cup of dry red wine. When the wine starts to thicken add 1 tablespoon of unsalted butter and stir until blended. Remove from heat.
Slice the tenderloin and serve with the rich pan sauce and a side of mashed potatoes.