Antelope Backstrap Recipes

ANTELOPE BACKSTRAP RECIPE

Steps:

• Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
• Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.

PRONGHORN BACKSTRAP RECIPE

Steps:

• Trim off any fat or silverskin that may be left on.
• Cut the backstrap to fit the size of your pan. I use a 10 inch cast iron pan and had to cut the pronghorn backstrap in half so that it fit the pan. This is assuming your backstrap is whole and not pre-cut into steaks.
• Season the backstrap with salt and pepper.
• Turn on your oven to 350℉.
• Get the oven-safe pan scorching hot - as hot as your stovetop can get it.
• Throw in a pad or two of butter and watch it sizzle.
• Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. If you're adding herbs, like rosemary, add it to the pan at this time, as well, and let it cook in the butter.
• Once seared, put the pan and backstrap in the oven until the backstrap reaches 125℉ for medium-rare.
• Pull backstrap out of the oven and let rest, tented under foil, for 10 minutes.
• Slice and serve.

GRILLED VENISON STEAKS

Steps:

• Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
• Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
• Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
• When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.

GRILLED ANTELOPE TENDERLOIN BACON-WRAPPED AND SUCCULENT

Steps:

• Using butcher's twine, tie the antelope loin in a log shape. Place the loin in a heavy duty zip-lock bag.
• In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. 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.
• Remove the loin from the marinade, blot with a paper towels, remove the butcher's twine. Sprinkle liberally with the Montreal Steak seasoning, fresh thyme and rosemary. Wrap the meat with the bacon.
• Cook over medium heat until the internal temperature reaches 135 degrees F. Cover and rest 15 minutes before slicing. The meat should reach an internal temperature of 140 degrees. Check notes for temperatures of other tenderloins.
• Enjoy a delicious piece of meat.

TERIYAKI TENDERLOIN (VENISON, ELK, ANTELOPE)

Steps:

• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly.
• Pour 1/2 of the marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated meat from refrigerator and place on broiler pan. Let sit at room temperature for 20-30 minutes. Turn broiler on to high.
• Place meat in preheated oven, 3-5 inches from broiler. Cook each side for 2-3 minutes (about 2 1/2 minutes for medium-rare). For very thinly sliced meat, broil for 2 minutes total. Meanwhile, place remaining marinade in saucepan and bring to a simmer. Dissolve the arrowroot powder in two tbsp. water and add to marinade, stirring until mixture thickens.
• Remove venison from oven and cover with tin foil. Let rest for five minutes.
• Plate meat with rice and drizzle with teriyaki sauce. Garnish with green onions, sesame seeds, or red pepper flakes, if desired. Serve with steamed veggies or Asian salad for a well-rounded meal.
• Mix together first eight ingredients for the marinade. Set aside.
• Cut venison into 1.5-inch pieces (being sure to cut against the grain) and place in shallow pan or bowl. Alternatively, you can slice thinly (see note above), just adjust cooking time accordingly).
• Pour all of marinade on meat and toss gently to coat. Cover and place in refrigerator to marinate for 30 minutes (and up to four hours). Cover and refrigerate remaining marinade.
• Remove marinated venison from refrigerator and place meat Instant Pot. Mix in 3 Tbsp. water.
• Secure lid and select PRESSURE COOK mode. Set time for 12 (10 minutes for thinly sliced meat) and press START (it will take about 7 minutes to warm up before starting).
• Meanwhile, prepare veggies and garnish, if using. Prepare cornstarch slurry by mixing the cornstarch with 2 Tbsps. water.
• When timer goes off, do a quick release. Remove lid.
• Press CANCEL, then select SAUTE function. With lid off, stir in cornstarch or arrowroot slurry and optional veggies.
• Sauté for 2-5 minutes, depending on how crisp you like your veggies. Press CANCEL to finish.
• Ladle over steamed rice and garnish with green onions, sesame seeds, and/or red pepper flakes, if desired.