Antelope is phenomenal if you dress it correctly and are able to cook. Return the medallions to the pan, add the liqueur, and flambé (ignite). Item added to cart. 1 tsp chopped fresh thyme (or 1/3 tsp dried), 2 tsp chopped fresh tarragon (or 1/2 tsp dried). Here’s how to get a juicy, perfectly seared venison steak every time. Using a mortar and pestle or a pepper grinder, crush whole peppercorns until medium coarse. Use lots … Venison Chops Recipes Backstrap Recipes Cooking Venison Steaks Venison Backstrap Venison Tenderloin Canned Venison Venison Meals Deer Recipes Bacon Recipes. Place antelope in searing-hot pan, flip and slightly baste with olive oil every 30 seconds for two minutes until desired doneness. Thanks WV . Remove from the pan. 4. N., R.R. ( more) Combine the ingredients, adding the cornstarch last. dried tarragon (5 ml) ½ tsp. Jan 18, 2012 #2 noharleyyet Well-known member. The silver skin and fat have been removed for your ease of use. Get Cinnamon Chipotle Honey Glazed Antelope on Whisky Braised Greens Recipe from Food Network. Slice filets across the grain into 1/4 inch ... 4 large antelope or venison rib chops. Add a tablespoon of olive oil to a sauté pan and heat over high heat. Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Oven roast low and slow for carving or slice thin for a quick stir-fry. Combine in a resealable bag 1 cup extra-virgin olive oil, 2 tablespoons steak seasoning, and 1 ⁄3 cup white vinegar. Do not cook past medium-rare. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Antelope is nutrient-dense. Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Antelope Medallions With Brown Sauce. A meat-eater's nirvana, and I do not want to ruin it. Be careful to not overcook the medallions. Place the meat in the pan and sear the This recipe also includes brown sugar, dry mustard, Worcestershire sauce and strongly brewed coffee that lends a smokey flavor to your meat. You can order Broken Arrow Ranch products on their site. Join Emmy-winning host Cat Neville and meet the makers who are defining flavor of American cuisine. We love wild game too – elk, deer, antelope. Sprinkle with salt and pepper. You'll want to drink this stuff as a venison steak sauce. COVID-19 Update: Hunter's Reserve is open and working hard to safely deliver your order to your door! Cut the remaining butter into small slices and stir into the sauce. Remove meat from pan. South Texas Antelope is a very mild and lean meat that is well suited for summer dishes. Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. I will have to try this Place the meat in the pan and sear the medallions for about 2-3 minutes per side. 7.5 ounce Crème fraîche; 2 tablespoons whole grain mustard; 1 tablespoon fresh ground horseradish; By the way… We have had great success with our published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl. Antelope Recipes. I found this online and we were blown away at how good it was. It’s about the right size to fit perfectly into your Bradley food smoker! Jun 17, 2019 - If you're bored with eating your game meat as steaks or stews (or just looking for a new venison recipe), try this flavorful recipe for teriyaki tenderloin. You can order Broken Arrow Ranch products on their site. Ive seen people destroy every kind of meat, wild or not -just from lack of ability in the kitchen. This is an old restaurant technique that has become … Honey Ginger Venison Marinade. Serve over rice, pasta or bread. When the flames have subsided, remove the meat and keep warm in the oven. You could probably sub the antelope with venison or elk. Ingredients. Medallions are small filets cut from any tender muscle (loin or leg). Brown Sauce. If you go with elk, you’ll want to double the herb crust Cut round steaks into 1/4inch medallions. Turn and continue cooking until medium rare. This recipe is almost identical to Venison Country Fried Steak which was proportioned for 3 to 4 people. Brown in hot skillet with 2 tblsp flour add seasoning. antelope cutlets (the tenderloin cut into 1/2-inch medallions), b sp & liqueur, olive oil , with, toasted sesame oil, shallot, minced, garlic clove, peeled and minced, freshly ground sea salt, fresh ground black pepper, olive oil, for searing, shallot, minced, garlic clove, … Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. I have to say Meatloaf is my all time favorite comfort food. A small deer or antelope might only serve one, while an elk will obviously serve several people. There may not actually be a more perfect flavor to pair with grilled venison. When browned, add soup and milk. Posted on January 19, 2021 by January 19, 2021 by Bacon Wrapped Venison Medallions and venturing into manly food territory. I have a freezer full I need to put to good use. And the bacon would definitely help keep it moist and add flavor. Yes, you can grill venison medallions, but they are far harder to grill successfully without drying them out. Brush each side of the elk backstrap with olive oil and lightly season. When browned, add soup and milk. Cut the antelope loin into 1/2-inch steaks. It is suggested that you use that recipe but add the ingredients milk and Country Gravy Mix. 7. It will take approx 170 minutes to cook. Close. Add a tablespoon of olive oil to a sauté pan and heat over high heat. South Texas Antelope Boneless Loin or South Texas Antelope Filets can be used with this recipe. Ingredients (serves 8 to 10): 2 pounds ground antelope 2 pounds ground pork or game sausage 8 slices of bread cubed and soaked in milk 1 bunch of parsley 4 eggs, beaten 1 cup parmesan cheese Salt a…. Antelope Steak Medallions Four Pack. Be careful to not overcook the medallions. Feb 8, 2019 - Simple ways to prepare your antelope harvest with my mouthwatering pronghorn recipes including steaks, casseroles, soups, stews and more. Rainy River Elk Company 274 LaVallee Rd. Remove meat from pan. Tenderize / pound out meat, if necessary. I found this online and we were blown away at how good it was. Allow the meat to “rest” for five to ten minutes before serving with the sauce. Thread starter WV Hunter; Start date Jan 18, 2012; Jan 18, 2012 #1 WV Hunter Active member. Print | Share with Friends | save recipe. 3. This recipe was originally posted by Mean Chef. When the flames have subsided, remove the meat and keep warm in the oven. Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Combine peppercorns with the coriander and salt. Rub the antelope steaks with olive oil and sprinkle each side of the steaks with the salt and black pepper. The oil helps to prevent the meat from drying out while cooking. Cut the antelope loin into 1/2-inch steaks. Apr 19, 2016 - An easy coffee and brown sugar flavored dry rub for wild game roasts and steaks. Dec 17, 2015 - Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild [Shaw, Hank] on Amazon.com. Recipe courtesy of Broken Arrow Ranch. 4.2 g Antelope meat has more protein than other red meats, is rich in iron and vitamins and low in cholesterol. A fabulous friend of mine gave me an entire shoulder of Nilgai (the cutting-up process is another story). Oct 29, 2015 - I found this online and we were blown away at how good it was. Photo by Holly A. Heyser. Place the loin in a heavy duty zip-lock bag. Close. Lift the meat from the marinade and dry well with paper towel. Sign up to receive news and updates from tasteMAKERS. Bring to a boil, stirring. 422. In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes total cooking time. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan. When the oil is hot, place the medallions in the pan and cook on one side until brown, about 2 minutes. The oil helps to prevent the meat from drying out while cooking. Yummies. In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Mustard powder, Worcestershire sauce and strongly brewed coffee that lends a smokey to... A few spices added, which are mainstays of Bozeman, Mont. cuisine... 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