Thursday, October 29, 2015

Antelope Tenderloin -- Recipe

After butchering our antelope, I had the tenderloins ready to go. The tenderloins are arguably the best cut of the animal (I say "arguably" because I've had backstrap that has come close.) The sooner you eat them, the better, or maybe it just feels that way because you're ready for a reward for good food. 

This recipe works on just about any game meat, but the antelope made it taste like heaven. Note that the nutmeg is a must. I discovered this "secret" when reading older recipe books that talked about cooking game. There's something about nutmeg that improves the flavor. They also recommend mace, which I would use as well, if the nutmeg wasn't so damn good.

Antelope Tenderloins

  • 2 Antelope tenderloins
  • 1 lb bacon (get the good stuff)
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 2 tsp nutmeg
  • 1 tsp pepper (optional)
  1. Slice antelope tenderloins into 1 inch thick slices.
  2. Mix spices together and sprinkle on antelope until all sides are covered.
  3. Take a slice of bacon and wrap it around each antelope piece. Secure with toothpicks.
  4. Take extra bacon (if there are any) and put in frying pan. Cook on medium heat.
  5. Add antelope tenderloins to the bacon. Cook and be sure to turn over and cook each side.
  6. Put a lid on the frying pan and let cook until the meat is done to your liking and the bacon is done. If necessary, turn down the heat to prevent burning.
That's it.  Really.  Simple but oh so good.  Even cheap bacon works in a pinch but you may be using less salt because they really load up cheap bacon with salt.


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