Antelope Backstrap Food

VENISON TENDERLOIN WITH ROASTED RED PEPPERS

Steps:

• Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes.
• Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds.
• Grind the dried mushrooms to a powder in a spice grinder, the add to the venison stock.
• Heat 2 tablespoons butter in a saute pan over medium-high heat. When it stops frothing, saute the tenderloin about 3-5 minutes per side, depending on how you like your meat. Set aside under foil when done.
• To make the sauce, deglaze the pan with the Port. Scrape up any brown bits with a wooden spoon. When the Port is reduced to a little more than a glaze, add the venison stock and bring to a boil. Reduce this to the point where when you run a spoon through it, the sauce takes a moment to close the trail you left in the pan with the spoon. Turn off the heat and add the final tablespoon of butter. Swirl to combine.
• To serve, pour some sauce down on a plate, then top with the red peppers. Slice the tenderloin and arrange it on the red pepper. Garnish with chopped chives.

ANTELOPE BACKSTRAP RECIPE

Steps:

• Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
• Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.

GRILLED ANTELOPE STEAK

Steps:

• In plastic bag or large shallow bowl, combine all ingredients except meat.
• Add meat and marinate 6-8 hours.
• Prepare barbeque for cooking.
• Place steak on rack 6 inches above hot coals.
• Grill 10-15 minutes, basting occasionally.
• Turn, continue basting, and grill 10-15 minutes longer for medium steak.
• Serves 6-8.