Antelope Sirloin with a Simple Red Wine Reduction
Who said butter is bad for you? There’s nothing better than cooking a steak in butter in a hot cast iron skillet. So to pay tribute to the last sirloin from my antelope, I wanted to fry it up with some fresh thyme, some butter and a quick and simple red wine reduction sauce.
1 Antelope Sirloin (double the recipe if you are cooking 2) I used backstrap 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Fresh thyme 3 tablespoons butter 1/2 cup red wine
Season antelope with salt, pepper, garlic powder and fresh thyme. Cover with plastic wrap and marinade for 30 minutes to an hour. Remove from refrigerator and bring to room temperature for about 30 minutes.
Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat. Make sure your skillet is hot. Add sirloin and cook on each side for 3-5 minutes. You want to be sure to thoroughly sear the outside of your sirloin. You can always us the finger test to check the doneness of your sirloin. I like my sirloin like I like my Tri-Tip, medium rare. Remove from skillet and set aside to rest.
Pour red wine into the skillet and turn the heat to high. Boil until it is reduced by 3/4, about 5-7 minutes. Turn off the heat and wait until the wine has stopped bubbling add the 1 tablespoon of butter. Season with salt and pepper if needed. Slice your antelope sirloin into small medallions and spoon red wine reduction on top. Enjoy.
Anyway, it sounds delicious!
A little dijon mustard in your marinade will also help with some of the gamey taste.
Jim Moore's Link
Justin, like most game meat I cook, antelope cooks pretty fast. I found the the best way to prepare game is to leave the thawed steak or backstrap or roasts that I cook covered and out for at least 4 hours and preferably longer if possible... say 8 hours or so. It bleeds out well and the meat seems to be more tender and flavorful. Thin cuts cook very fast so keep poking on them until you can feel them start to firm up a bit. I cook them on very high heat if possible to sear the outside quickly. On thicker cuts, sear them good and either use a thermometer on them or cook in the oven. I have had the soux vide style with venison and it is amazing. Those you cook to your taste then sear them. Would love to hear about Jaquomos try at it.