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DIRECTIONS. 1. PREPARE YOUR INGREDIENTS: Ensure your antelope steaks have been properly trimmed, cleaned, and pat dry with a paper towel. Apply salt and pepper (or steak seasoning if you insist) and let rest to room temperature. 2. HEAT YOUR CAST-IRON SKILLET: Bring your cast-iron skillet to a high temperature.
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Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours. Prepare charcoal grill for indirect heat. Light the grill and wait until it reaches medium heat (350 F.) While the grill is heating up, finish preparing the tenderloin.
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Place 2 Tablespoons salt, 1/4 cup vinegar, and sliced garlic into a large bowl. Stir. Add antelope roast, and cover with water. Cover bowl tightly with plastic wrap or a lid, and let meat marinade for 8 hours or overnight. Drain meat, discard marinade. Rinse meat and place in crockpot. Add ½ cup water, tomatoes, gravy mix, onion, mustard, and.
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Cut antelope into ½ inch thick medallions. Mix together cumin, garlic powder, salt and pepper and rub all over medallions. Heat cast iron skillet over medium-high heat and melt butter. Add sage leaves and cook until sage begins to get a little crispy. Carefully add antelope to sage butter and sear for 1 minute. Turn and cook for another minute.
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Brush the antelope steaks with olive oil while grilling to prevent the meat from drying out and sticking to the grates. Cook antelope to an internal temperature of 120 degrees Fahrenheit. This temperature provides a medium-rare center, leaving the meat juicy and tender. Remove the antelope steaks from the grill and serve immediately.
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In a large bowl, combine first four ingredients, then whisk in olive oil. Set aside ½ cup of the marinade. Transfer the remainder to a large baking dish, then add the chops and turn to coat.
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Rub down with sea salt and pepper and heat the grill to a high heat setting. Set the meat on the grill and allow the oils and seasoning to sear on each side for 4-5 minutes. Pull the meat and rest for 10 minutes before serving. An internal temperature of 130-degrees is good for medium-rare roasts and big cuts.
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To roast antelope, first you need to preheat your oven to 350 degrees Fahrenheit. Then, you will need to cut the antelope into 1-inch thick slices. Season the antelope with salt, pepper, and any other desired seasonings. Next, place the antelope slices in a baking dish, and bake for about 25 minutes or until the meat is cooked through.
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Still, I do have a few ways I like to eat my antelope and here are the Top 5. 1. Smoky Grilled Backstraps - Quick, simple and so delicious. Cut a whole backstrap crosswise in thirds, dust with.
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First, stir the marinade together, and place the antelope backstop steaks into the marinade, turning to coat each side. Marinate for 30 minutes. Next, heat grill to 400°, and brush some bacon fat (or oil) on the racks. Drain the marinade and discard. Place antelope steak on the grill, for 2-3 minutes per side, or until internal temperature.
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2. Garlic and Herbs. For a more aromatic and robust flavor, consider using minced garlic and a medley of herbs such as rosemary, thyme, and oregano.
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1/2 c. diced dried onion. Step 2: Set it and forget it- Put Meat and seasoning in the Zipper bag. I left it in the fridge for 3 days, every day I shook it around to ensure the seasoning would cover all the meat. Step 3: Crock-Pot- pull out 1/2 the meat covered in seasoning and put in slow-cooker. rinse off the other half and put it in the slow.
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And if you want to find more, be sure to view my entire collection of pronghorn recipes on the site. Remember, that most of my recipes regardless if they are made with elk or venison can also be substituted with antelope. Happy Hunting! ~Kristy. Antelope Salisbury Steak in Sour Cream Gravy; Antelope Green Chili Verde; Antelope Parsnip Stuffed.
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Cut the meat into thin strips. Place the strips in the marinade and let it sit in the fridge overnight. Preheat your oven to 170F. Place the meat strips on a baking sheet lined with parchment paper. Bake for about 3-4 hours or until the jerky is dry but still chewy. Store in an airtight container for up to 2 weeks.
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Cooking Time: 20 minutes. Ingredients. 1 or 2 antelope tenderloins; 3 tablespoons butter; 1 clove garlic, thinly sliced; fresh sage leaves; 1/2 cup dry red wine; Preparation. 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.
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Add the garlic, carrots and celery, and sauté for another 3-4 minutes. Add the rosemary, thyme, oregano, smoked paprika, salt and pepper, and sauté for another minute. Place the antelope roast in a roasting pan. Pour the onion and vegetable mixture over the roast and then pour the beef stock evenly over the top.
