Antelope Marsala – Tender Top Round Steak in a Savory Mushroom Wine Sauce
Enjoy this Italian-inspired Antelope Marsala with tender top round cutlets simmered in a rich Marsala wine, butter, and mushroom sauce. Quick, flavorful, and perfect with rice or salad. Swap antelope for venison or elk for equally delicious results.
Thin-cut antelope top round steaks are lightly dusted in flour, quickly pan-seared, and then simmered in a rich Marsala wine sauce with butter, shiitake mushrooms, sweet onion, and garlic.
I sliced half of an antelope top round roast into cutlets, tenderized them, and seasoned with kosher salt and white pepper. The steaks brown quickly in hot olive oil, then rest while the butter, onions, garlic, and mushrooms build the flavorful sauce. Marsala wine is added and reduced until silky, then the cutlets return to the skillet to finish cooking gently for just a few minutes.
One of my favorite easy, flavorful wild game meals, this dish comes together quickly and pairs perfectly with basmati rice and a crisp green salad. You can also swap antelope for venison or elk for equally delicious results.
What Cut of Antelope Works Best for Marsala?
Top round is ideal for this recipe because it slices easily into uniform cutlets and tenderizes well when pounded thin. Other suitable cuts include antelope sirloin or backstrap sliced into medallions. No matter the cut, trimming away any silver skin and pounding to an even thickness will greatly improve tenderness and overall texture.
Why Marsala Wine Works So Well with Wild Game
Marsala’s rich, slightly sweet profile balances the natural earthiness of wild game meats like antelope. When reduced with butter, mushrooms, and aromatics, it creates a sauce that enhances the meat without overpowering it. This Italian-inspired technique is an excellent way to introduce bold flavor while keeping wild game approachable for any table.
Other Delicious Antelope Recipes
If you love cooking with antelope, there are plenty of other delicious ways to enjoy this lean, flavorful game meat. From simple pan-seared antelope steaks and tender antelope roasts to hearty ground antelope chili, meatballs, and stuffed peppers, antelope adapts perfectly to both elevated dishes and everyday meals. Exploring different sauces, spices, and cooking methods lets you highlight its natural flavor while keeping your wild game dinners exciting and satisfying.
Be sure to explore my full collection of antelope recipes for more inspiration and tried-and-true favorites to add to your table.
Ingredients
- 1 lb antelope top round cutlets, (about 7 steaks)
- 1/2 cup all-purpose flour
- 1 tsp granulated garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 1/2 cups fresh mushrooms, quartered (shiitake or portobello)
- 1/2 cup sweet onion, finely diced
- 1 clove garlic, minced
- 3/4 cup Marsala wine
Instructions
- Place the antelope cutlets between two sheets of parchment paper on a firm, level surface. Using the smooth side of a meat mallet, pound the steaks to about ¼-inch thickness.
- In a shallow dish, combine the flour, garlic powder, onion powder, and salt. Dredge each cutlet in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook until lightly browned, about 1½ minutes per side. Remove the steaks from the skillet and set aside.
- Melt the remaining butter in a separate skillet. Add the mushrooms, onions, and garlic, cooking until the mushrooms are golden and tender, about 8–10 minutes.
- Pour in the Marsala wine, stirring to loosen any browned bits from the pan. Return the antelope cutlets to the skillet and simmer gently until tender and heated through, about 5 minutes.
- Serve the antelope Marsala over steamed basmati rice with a crisp green salad on the side.
Notes
- Don’t overcook the antelope: Antelope is very lean. Keep the heat moderate and simmer just until tender to prevent the meat from drying out.
- Pound evenly: Uniform thickness ensures the cutlets cook quickly and stay tender.
- Marsala wine: Use dry Marsala for the best savory flavor. Sweet Marsala will change the profile of the dish.
- Mushroom options: Shiitake and portobello add depth, but cremini or button mushrooms work well too.
- Make it your own: A splash of beef or game broth can be added with the Marsala if you prefer extra sauce.
- Serving tip: This dish pairs perfectly with basmati rice, mashed potatoes, or buttered egg noodles.
- Substitutions: You can easily swap antelope for elk or venison if preferred—just adjust cooking time to keep the meat tender.
Discover More Wild Game Recipes in My Cookbook
If you’re passionate about cooking wild game, my Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, expert tips, and flavorful ideas for elk, venison, antelope, and more. From weeknight dinners to impressive dishes for special occasions, this cookbook helps you make the most of every cut of meat while creating meals your family and friends will love. Whether you’re a seasoned hunter or just starting to explore wild game cooking, it’s your go-to guide for inspiration in the kitchen.