You probably remember a few months ago when I harvested my antelope at my friends ranch in Thermopolis, Wyoming.
The Tick Tock Buck
Well now it is time to put it on the plate. I thought a nice rosemary balsamic reduction would be nice with a glass of Oregon Pinot.
3 tablespoons of virgin oil
2 tablespoons of finely chopped parsley leaves
1 tablespoon of finely chopped rosemary leaves
2 garlic cloves finely chopped
I used my handy mixer but you can do it by hand as well. Mix ingredients in a small bowl and add salt and pepper to taste. I take my meat out and bring to room temperature and marinate the above ingredients on the loins.
Antelope tenderloin with marinade
I put them on the plate and let them sit for 30 minutes. Heat your oven to 350 degrees. I take my cast iron skillet and bring the pan up to a high heat. I then add 2 tablespoons of olive oil and sear the meat on each side for 3 minutes or until brown. Remove meat and put in oven on plate for five minutes while you prepare the reduction.
Take the same skillet and add to the uncleaned pan, because we are going to deglaze it with the following.
tablespoon of olive oil
2 tablespoons of chopped shallots
1 tablespoon of chopped garlic
add the shallots and cook until translucent, about one minute then add garlic. Then add 1 cup of balsamic vinegar, and 1 large Rosemary sprig and bring to boil. Reduce the vinegar until only 1/4 cup remains. Remove from heat and add 2 tablespoons of butter.
Remove rosemary sprig and put sauce on loins
The Antelope should have been taken out of oven about 4 minutes before the reduction is done. Drizzle the sauce over the Antelope loin.
I made lamb chops for my oldest daughter to accompany the dish, as well as a shrimp gorgonzola pasta dish I have been working on which is lights out.
I highly recommend this dish to those of you that have harvested antelope this year. I learned two things making this dinner. One, both of my daughters LOVE gorgonzola shrimp pasta. Second, my youngest can gnaw on a lamb bone for hours.