A go-to for cooking wild game? Pan-searing! All you need is some butter, garlic, and a little heat to create a beautifully caramelized crust on the meat. Toss in some fresh herbs like sage, and you have a flavor-packed dish in no time.
Take this pan-seared antelope tenderloin recipe for example—season it, sear it, rest it, and slice it into perfect little medallions. Easy, delicious, and done in just a few minutes. Whether you’re new to wild game or a “seasoned” pro (punny), this simple method never fails to impress!
Here’s the recipe for Pan-Seared Antelope Tenderloin from NevadaFoodies.com:
- 1-2 Antelope Tenderloins
- 1 garlic clove, sliced thin
- 2 tablespoons butter
- 1 teaspoon Kosher salt and pepper
- 3-4 fresh sage leaves, chopped
Season antelope tenderloins on all sides with kosher salt and pepper. Let tenderloins rest for 10 minutes before cooking. Heat a 10 or 12 inch well seasoned cast iron skillet over medium heat. When the skillet is nice and hot, add butter, fresh sage, slivered garlic and tenderloins. Sear all three (3) sides until a deep brown crust has formed, about 2 minutes per side. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonal against the grain into small medallions and serve.
