Antelope tenderloin recipe

[wildstreak]

Anyone got a good recipe for Antelope tenderloin? Killed my first speed goat this past fall and figured I would finally get the tenderloins out of the freezer.

 

[okielite]

Butterfly so its' about 1" thick. Season with Montreal steak seasoning. Cook mid rare. Enjoy.

 

[Hilltop]

I marinate in Zesty Italian dressing and broil to medium rare. They are honestly hard to mess up unless you over cook them. Anything past medium rare ruins them in my opinion.

 

[Shane13]

A little salt and your favorite cajun seasoning (I like Ragin' Blaze). Heat up some butter and olive oil in a cast iron skillet, and then cook the meat until medium rare. That's good eatin'.

 

[Sawfish]

Butterfly so its' about 1" thick. Season with Montreal steak seasoning. Cook mid rare. Enjoy.

I like the Montreal Steak seasoning on both Antelope and Venison. I use it sparingly, so it does not overpower the taste of the antelope. Sometimes I drizzle a(very) few drops of rum on the meat for a different twist)

 

[okielite]

Now I'm all ready for some antelope and I remembered my wife set out some beef cube steak. Looks like antibiotics and growth hormones for me tonight. Sigh.

 

[genesis27:3]

Marinade in Moores Marinade for a couple hours. While on the grill, sprinkle a little Tony Chachere's original Cajun seasoning on one side. Keep center on the pink side.
Delicious!

 

[go_deep]

Leave the loin whole soak it for 2 to 3 days in the fridge in salt water, take it out of the water and sprinkle it with sea salt and grill. If you took care of the meat all you need is salt.

 

[Gr8bawana]

Antelope tenderloins rarely make it home. All of these recipes sound good, the only way to ruin a tenderloin is to overcook it. They are so good, it's too bad they are so small.

 

[6mm Remington]

Put some flour that has garlic salt and other seasoning spices put in the flour and mix it up. Put the flour in a small paper bag or plastic bag about gallon size. Toss the steaks in the flour and seal the top so there is air space in the bag. Shake the meat in the flour mix coating it. In a med-hot pan with butter toss the steaks in there and cook to medium rare, pink in the middle. You can change flavors by changing what kind of steak seasoning or what ever you put in the flour.


Or do it this way.
Take several eggs and toss into a glass bowl with some milk. Stir the mixture up and toss your steaks in the mixture and cover them up with it. Put in the fridge for a couple hours if you have the time. If not that is fine. Take a whole cube of Ritz crackers and keep them in the package. Crush the crackers as best as you can. Then open and poor onto a large pan making sure they are crushed up nice. Take and make sure a steak piece is coated nicely with the egg mixture and quickly put it into the crumbs and coat each side,then toss into a heated pan with butter and maybe a touch of oil. Do the rest of the steaks the same way. Cook until each side is starting to turn golden brown and then flip. They will turn out medium rare in the middle and will be wonderful. Salt and pepper to taste. These two ways work superbly for all pieces of game meat.

You can alter this second one too by using pre-crushed crumbs of different flavors, but it's really hard to beat Ritz crackers.

 

[missjordan]

These sound like great recipes might have to try them myself too

 

[libidilatimmy]

I'm sort of a minimalist when it comes to tenderloins, or any antelope steak for that matter. I butterfly cut them into steaks. A little olive oil in the cast iron, I usually brine them for an hour or so, salt n pepper, and a dash of your favorite seasoning. Cook to medium rare and no more. My mouth is watering as I type.

 

[shootbrownelk]

I like to marinate a whole tenderloin in a Soy/ Teriyaki sauce mix for a few hours, then dry and totally wrap the loin in thick sliced smoked bacon, using toothpicks to hold it. Put it in a hot BBQ grille over charcoal and cook until the bacon is done. The bacon bastes the meat as it cooks.

 

[AT Hiker]

I like to "age" mine in the fridge on a baking cooling rack for about 5 days. Then I either smoke it over hickory chips or grill on gas until medium rare. No seasoning until after, if anything just a bit of salt and pepper to taste. Last night we actually put some Amish made Blu Cheese on top of the steaks after we took them off the grill and let the meat rest and cheese melt a bit. It was delicious!


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