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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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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.
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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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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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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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Place the leftover antelope steak on a wire rack over a baking sheet covered with foil. Add a little bit of water or broth to the foil-lined sheet to create steam as it bakes. Cover the meat loosely with another piece of foil and heat for about 10-15 minutes or until warmed through.
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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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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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1 tsp pepper (optional) Slice antelope tenderloins into 1 inch thick slices. Mix spices together and sprinkle on antelope until all sides are covered. Take a slice of bacon and wrap it around each antelope piece. Secure with toothpicks. Take extra bacon (if there are any) and put in frying pan. Cook on medium heat.
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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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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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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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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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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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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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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.
