Post by mtwolfsbane on Mar 26, 2008 22:20:46 GMT -5
This can be made with either the tenderloin or backstrap, I usually use the tenderloin.
2 Antelope tenderloin (per 2 hunters)
Bacon
Olive oil
salt, pepper is basic, you may cayenne or other spices for your taste.
garlic cloves
onion, green pepper, corn on the cob, potato pieces, carrot whatever you like or whatever you have cut into slices or chunks to fit on a skewer.
toothpicks and skewers(should be at least 1 foot skewers)
First build your campfire and let it burn to an even bed of coals.
Cut the tenderloins cross-grain in 1 - 1 1/2 inch medalions.
cut small slice into the middle of the medalion and place 1/2 garlic clove inside.
Rub meat with olive oil and add salt, pepper and cayenne or other spice. Use spices sparingly as Antelope is a very mild meat and easily overpowered.
Wrap strip of bacon around the medalion and secure with toothpick.
Run the skewer through the medalion from side to side.
You can either cook the medalions seperately or alternate with pieces of the vegetables in a shishkabob style.
Cook over the open campfire for about 10-15 minutes turning once. Be careful not to over cook as the meat is delicate and can burn easily. The pieces are not very large, so it doesn't take long on a good bed of coals.
The bacon is to keep the meat moist as Antelope is very lean. If you wish you can brush with olive oil while the meat cooks.
The meat is cooked if you can insert a toothpick and the juices are clear.
Just before the meat and vegies are cooked, now comes the secret ingredient.
Take a few sage leaves, NOT MANY, I use about 1 small pinch of leaves per 2 skewers, as they are very strong, and sprinkle them on the coals under the meat.
The sage smoke imparts a wild flavor to the meat.
Nothing like it on the open prairie after a day of hunting pronghorn.
This is our traditional Antelope camp dinner.
2 Antelope tenderloin (per 2 hunters)
Bacon
Olive oil
salt, pepper is basic, you may cayenne or other spices for your taste.
garlic cloves
onion, green pepper, corn on the cob, potato pieces, carrot whatever you like or whatever you have cut into slices or chunks to fit on a skewer.
toothpicks and skewers(should be at least 1 foot skewers)
First build your campfire and let it burn to an even bed of coals.
Cut the tenderloins cross-grain in 1 - 1 1/2 inch medalions.
cut small slice into the middle of the medalion and place 1/2 garlic clove inside.
Rub meat with olive oil and add salt, pepper and cayenne or other spice. Use spices sparingly as Antelope is a very mild meat and easily overpowered.
Wrap strip of bacon around the medalion and secure with toothpick.
Run the skewer through the medalion from side to side.
You can either cook the medalions seperately or alternate with pieces of the vegetables in a shishkabob style.
Cook over the open campfire for about 10-15 minutes turning once. Be careful not to over cook as the meat is delicate and can burn easily. The pieces are not very large, so it doesn't take long on a good bed of coals.
The bacon is to keep the meat moist as Antelope is very lean. If you wish you can brush with olive oil while the meat cooks.
The meat is cooked if you can insert a toothpick and the juices are clear.
Just before the meat and vegies are cooked, now comes the secret ingredient.
Take a few sage leaves, NOT MANY, I use about 1 small pinch of leaves per 2 skewers, as they are very strong, and sprinkle them on the coals under the meat.
The sage smoke imparts a wild flavor to the meat.
Nothing like it on the open prairie after a day of hunting pronghorn.
This is our traditional Antelope camp dinner.