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Cooks' Corner
Antelope Tenderloin
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<blockquote data-quote="rm76" data-source="post: 235878" data-attributes="member: 2467"><p>jpruit - are you talking about the tenderloin or backstap (loin)? These are different although the same recipes can apply to both -- but cooking time may be different. The tenderloin on an antelope is not very big and will only feed 2 people -- but only if you serve it sparingly. The tenderloin (fillet migon cut in beef) is found on the inside of the gut cavity. The backstap or loins are found ofcourse on the outside of the carcass on each side of the backbone.</p><p></p><p>My favorite recipe for the tenderloin is simply to saute both tenderloin strips (whole and unseasoned) in a generous amount of butter (real butter). Lightly brown on all sides on medium heat, but do not overcook. This is best if the meat is still pink on the inside when sliced. Add about 1/3 to 1/2 cup of Jack Danniel whiskey (or any good bourbon). Then let simmer for a few minutes. Remove the tenderloin strips and slice at an angle, place slices back into skillet to ensure coating of the liquid on all surfaces of the cutlets and then season (salt/pepper) and serve immediately with plenty of juice. Dont worry about the alcohol -- it all cooks off quickly. This recipe also works well for backstap but I like to first cut the backstap into cutlets or steaks before cooking. Be sure to remove as much of the connective tissue as possible from the backstap before cooking though. Enjoy!</p></blockquote><p></p>
[QUOTE="rm76, post: 235878, member: 2467"] jpruit - are you talking about the tenderloin or backstap (loin)? These are different although the same recipes can apply to both -- but cooking time may be different. The tenderloin on an antelope is not very big and will only feed 2 people -- but only if you serve it sparingly. The tenderloin (fillet migon cut in beef) is found on the inside of the gut cavity. The backstap or loins are found ofcourse on the outside of the carcass on each side of the backbone. My favorite recipe for the tenderloin is simply to saute both tenderloin strips (whole and unseasoned) in a generous amount of butter (real butter). Lightly brown on all sides on medium heat, but do not overcook. This is best if the meat is still pink on the inside when sliced. Add about 1/3 to 1/2 cup of Jack Danniel whiskey (or any good bourbon). Then let simmer for a few minutes. Remove the tenderloin strips and slice at an angle, place slices back into skillet to ensure coating of the liquid on all surfaces of the cutlets and then season (salt/pepper) and serve immediately with plenty of juice. Dont worry about the alcohol -- it all cooks off quickly. This recipe also works well for backstap but I like to first cut the backstap into cutlets or steaks before cooking. Be sure to remove as much of the connective tissue as possible from the backstap before cooking though. Enjoy! [/QUOTE]
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Antelope Tenderloin
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