Antelope is often given a bad rap for being musky or fragrant with sage. Antelope is close to veal, being tender and flavorful, and if the taste isn’t satisfactory, it likely wasn’t handled properly in the field. Steaks and roasts are fine-grained meat that is always tender when cooked medium-rare or at the most, medium.
2 lbs antelope loin
2 green onion, chopped
2 cloves garlic, minced
1 tsp ginger, ground
¼ cup olive oil
¼ cup soy sauce
1 Tbsp sesame oil
- 1. Cut antelope loin into one-inch-thick steaks.
- 2. Add onion, garlic, olive and sesame oil, and soy sauce in a sealable container large enough to place your steaks into the marinade. Place steaks in the marinade and shake well, so all steaks are fully coated.
- 3. Marinate steaks for four hours, turning the container over about every hour.
- 4. Heat a large Camp Chef cast-iron frying pan to medium-high heat. Place steaks in a hot pan and leave them to sear for two minutes. Flip steaks and let sear for three minutes on the opposite side.
- 5. Remove steaks from frying pan and let rest in foil, completely sealed for 5 minutes before serving.