Antelope Scaloppine Recipe (Easy Wild Game Dinner with Lemon Butter Sauce)

Antelope scaloppine is a simple yet elegant wild game recipe that proves antelope can be both tender and flavorful when prepared correctly. Scaloppine refers to thinly sliced meat cooked quickly over high heat, making it an ideal method for lean wild game like antelope. Lightly dredging the cutlets in flour before searing helps create a delicate golden-brown crust while locking in moisture.

To prepare this antelope scaloppine recipe, the thin cutlets are quickly cooked in a blend of butter and oil, then set aside while a bright lemon butter sauce comes together in the same skillet. Shallots are softened in butter, then finished with fresh lemon juice to create a simple pan sauce that complements the natural flavor of the antelope without overpowering it.

Serve the antelope cutlets over a bed of noodles, then drizzle generously with the lemon butter sauce. A handful of olives adds a briny contrast that balances the richness of the dish. This fast-cooking antelope recipe is perfect for an easy weeknight wild game dinner or an impressive meal for entertaining.

Best Cuts for Antelope Scaloppine

The best cuts for antelope scaloppine come from the top round, bottom round, or backstrap cutlets. These lean, tender muscles slice easily into thin cutlets and cook quickly over high heat, making them ideal for fast-cooking dishes like scaloppine. When sliced thin and cut across the grain, all three cuts stay tender and develop a light golden crust without drying out.

Place the cutlets between plastic wrap or parchment paper and pound to ¼-inch thickness. Generously season the antelope cutlets on both sides with salt and pepper.

Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Lightly dredge each cutlet in flour, shaking off any excess.

Add the cutlets to the hot skillet and cook for about 1 minute per side, just until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove cutlets and set aside.

Reduce heat to low. Add the shallots and remaining 4 tablespoons of butter to the skillet. Cook for about 5 minutes, or until the shallots are soft and fragrant.

Stir in the fresh lemon juice, scraping up any browned bits from the pan to form the sauce.

Serve the antelope cutlets over cooked pasta, sprinkle with olives (or capers), and drizzle the lemon butter sauce over the top.

Recipe Tips for Antelope Scaloppine

• Slice thin for tenderness: Antelope is very lean, so slicing the cutlets about ¼-inch thick ensures they cook quickly without drying out.
• Don’t overcook: Scaloppine should cook fast—about 1 minute per side. Overcooking will make antelope tough.
• Use a hot pan: Make sure the skillet is fully heated before adding the cutlets to get a light golden crust without steaming the meat.
• Flour matters: A light flour dredge not only helps with browning but also slightly thickens the lemon butter sauce. Shake off excess flour to keep the sauce silky.
• Butter + oil combo: Cooking with both butter and oil adds flavor while preventing the butter from burning at higher heat.
• Swap the briny element: Kalamata and green olives add great contrast, but capers work just as well for a classic scaloppine flavor.
• Finish with acid: Fresh lemon juice brightens the dish and balances the richness of the butter—add it at the end for best flavor.
• Serve immediately: Antelope scaloppine is best enjoyed right away while the cutlets are tender and the sauce is glossy.

Antelope Scaloppine

This antelope scaloppine recipe is a fast, elegant wild game dinner made with thin-sliced antelope, lemon butter sauce, and shallots. Perfect for tender results every time.

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Course: Main Course

Cuisine: American

Keyword: antelope scaloppine, antelope steaks

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Ingredients

• 8 antelope cutlets (about 1/2-inch thick )
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 shallot, finely diced
• 6 tbsp unsalted butter
• juice from a lemon
• Pitted Kalamata and green olives, sliced (capers optional)
• Cooked spaghetti or angel hair pasta, for serving

Instructions

• Place the cutlets between plastic wrap or parchment paper and pound to ¼-inch thickness. Generously season the antelope cutlets on both sides with salt and pepper.
• Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
• Lightly dredge each cutlet in flour, shaking off any excess.
• Add the cutlets to the hot skillet and cook for about 1 minute per side, just until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove cutlets and set aside.
• Reduce heat to low. Add the shallots and remaining 4 tablespoons of butter to the skillet. Cook for about 5 minutes, or until the shallots are soft and fragrant.
• Stir in the fresh lemon juice, scraping up any browned bits from the pan to form the sauce.
• Serve the antelope cutlets over cooked pasta, sprinkle with olives (or capers), and drizzle the lemon butter sauce over the top.

Notes

• Slice antelope thin (about ¼ inch) so it cooks quickly and stays tender.
• Cook cutlets hot and fast—about 1 minute per side—to avoid drying them out.
• Use a hot skillet to get a light golden crust without steaming the meat.
• Lightly dredge in flour and shake off excess for the best texture and sauce.
• Cook with both butter and oil for flavor and to prevent burning.
• Finish with fresh lemon juice for brightness and balance.
• Serve immediately for the most tender results.

If you loved this Antelope Scaloppine Recipe with Lemon Butter Sauce, be sure to try my other easy and flavorful antelope recipes for more simple, satisfying wild game meals the whole family will enjoy.

More Antelope Recipes to Try

• Antelope Schnitzel – Crispy, pan-fried antelope cutlets with a golden crust, perfect for a quick and comforting wild game dinner.
• Antelope Marsala Recipe – Tender antelope simmered in a rich Marsala wine sauce with mushrooms for a classic, restaurant-style meal.
• Antelope Stew with Root Vegetables – A hearty, slow-cooked antelope stew featuring carrots, potatoes, and other root vegetables for deep, comforting flavor.
• Antelope Stuffed Poblano Peppers – Ground antelope mixed with bold seasonings and baked inside roasted poblano peppers for a flavorful twist on wild game comfort food.
• Antelope Scaloppine Recipe – Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.
• Easy Antelope Heart Recipe That Tastes Like Steak – Protein packed crispy, bite-sized pieces that disappear fast. Served with BBQ sauce and a fresh garden salad, these heart steak strips are rich, savory, and incredibly satisfying.