1/1 Photo of Antelope Medallions With Brown Sauce
2 hrs 50 mins
2 hrs 30 mins
I found this online and we were blown away at how good it was. You could probably sub the antelope with venison or elk.
My Private Note
Units: US | Metric
- 1 lb antelope cutlets (the tenderloin cut into 1/2-inch medallions)
- 2 tablespoons b&b liqueur
- 1 tablespoon olive oil, with
- 1 dash toasted sesame oil
- 1 small shallot, minced
- 1 garlic clove, peeled and minced
- 1/8 teaspoon freshly ground sea salt
- 1/8 teaspoon fresh ground black pepper
- olive oil, for searing
- 2In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
- 3Pour some more olive oil into a heavy-based skillet on medium heat.
- 4Lift the meat from the marinade and dry well with paper towel.
- 5Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
- 6Brown Sauce.
- 7In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
- 8Return the medallions to the pan, add the liqueur, and flambé (ignite).
- 9When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes.
- 10In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce.
- 11Keep warm but do not boil.
- 12Pool the sauce onto warm plates and top with medallions.
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Nutritional Facts for Antelope Medallions With Brown Sauce
Serving Size: 1 (304 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 568.2
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 2.9 g
- Cholesterol 5.2 mg
- Sodium 546.9 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 2.3 g
The following items or measurements are not included: