Ingredients Jump to Instructions ↓

  1. 1 boneless loin of antelope (3 to 4 lbs.)

  2. 2 tablespoons oil or clarified butter Salt and freshly ground black pepper to taste

  3. 2 sweet onions (preferably Vidalia), chopped

  4. 1/2 cup carrot, chopped

  5. 1/2 cup celery, chopped

  6. 4 cloves garlic, minced

  7. 1 cup dry red wine

  8. 2 1/2 cups beef stock, veal stock, or game stock

  9. 4 tablespoons butter, at room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Heat oil in a heavy, ovenproof roasting pan over medium-high heat.

  2. Season the roast with salt and pepper and sear on all sides in oil. Remove the roast from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently.

  3. Remove pan from heat and place the roast on top of vegetables. Place pan in preheated oven and roast to medium-rare, 10-12 minutes.

  4. Remove the roast from pan and keep warm in foil. Place roasting pan over high heat on stovetop, add wine, and deglaze pan. Reduce to a medium sauce consistency. Add stock and reduce by half.

  5. Strain into a saucepan, discard vegetables, and reheat sauce. Reduce further, if necessary. Whisk in butter, 1 tablespoon at a time, and adjust seasoning with salt and pepper. Plating: Cut the meat into serving portions and spoon sauce over top.<


Send feedback