Indoor Grilled Antelope

My dad likes to do a bit of hunting. {Don't worry, my parents eat, freeze, and give away the meat to friends and appreciative family members like me!} Usually he gets elk or deer, which are so tasty. If you've ever had Oryx, it is beyond delicious with a taste that isn't gamey and {to me} is more flavorful than beef. If I had started this blog a few months ago, I'd have done a recipe for that too.

This time, however, the hubby and I got a little sliver of antelope tenderloin. Honestly, there's not much meat to them. It does have a bit more of a gamey flavor to it, but I found that lemon actually helps to cut that taste. This recipe can be used for wild game such as elk or venison, or even on a nice steak. It's super simple and quick, but with the brown rice and grilled veggies, this was a fresh tasting meal that my family, including my toddler, enjoyed.

If you do happen to try this recipe, please leave a comment below and remember to share!

This recipe serves 2; though it was enough for us and our two year old daughter.

Ingredients:

Antelope tenderloin
1 cup brown rice
1 large green squash
1 large yellow squash
1/2 - 3/4 cup fresh parsley
3 tbsp butter, at room temperature
1/4 - 1/2 tsp dijon mustard
1 tbsp olive oil
Fresh ground pepper to taste
1/8 tsp kosher salt
Kosher salt to taste, for the tenderloin
1 lemon


1) Take about a half a bunch of fresh parsley, cutting it off where the majority of leaves begin. On your cutting board, finely chop the stalks and leaves.

2) By hand, mix in the olive oil, 1/4 tsp salt, and 1/4 tsp dijon mustard. I wanted more of kick, so I added in another 1/4 tsp dijon mustard. Set aside.

2) On your indoor grill, if you are able, adjust the temperate to 300 degrees.


2) Boil and simmer your brown rice, according to how the package recommends. For mine, I brought 1 cup rice, 1 1/2 cup water, and 1 tbsp butter to a boil in a medium pot, stirring occasionally until the butter is melted. Once it began to boil, I turned it down to a simmer for 20 minutes, covered. {This is plenty of time for you to prepare the rest of your meal.}

While your rice is simmering…


2) On your indoor grill, if you are able, adjust the temperate to 300 degrees.

3) While your grill is heating up, rub the tenderloin strips with salt to taste and cracking some fresh pepper.

4) Transfer the tenderloin strips onto the grill, along with 1 tbsp of butter on each piece. Flip after a few seconds so that bother sides get a coat of butter. {A little secret: butter is the key to a perfect steak.}

*If you're using a grill similar to George Forman, it will only take a minute or two to cook medium. {Before removing, I cut into the center to make sure it was just the way I wanted.}

5) While the antelope is grilling, chop the green and yellow squash and set aside. My squash were so large that I only used half of each. {My family isn't very good about reheating veggies at a later date and I hate wasting food.}

6) Remove the tenderloin. Spread out the the green and yellow squash in its place for a minute or two. Because they're cooked so fast, the added texture is a nice touch to the dish. {I just love how the grill brings out the flavor of fresh vegetables!}

7) Create a nice bed of rice on a plate for presentation. Set aside.


8) Cut the tenderloin into strips. Using a long wide knife, transfer everything onto the bed of rice. Garnish before or after with the fresh parsley mixture. Squeeze lemon sparingly, according to taste, over the length of the tenderloin and over rice. Add on the grilled squash and serve hot!

Here it is again----->

~ Enjoy ~