Seared Antelope with Tomato Salsa

This is a quick recipe that can be prepared as an appetizer or as a main course meal. The antelope backstrap is seared to a medium rare in melted butter and sautéed garlic and pairs well when served with a fresh tomato salsa and grilled flatbread or baguette slices.

Served 2

Ingredients

• 10 antelope backstrap steaks 1/2 in thick
• 2 tablespoons butter
• 5 tomatoes diced, roughly 4 cups
• 2 garlic cloves chopped
• 2 tablespoons basil chopped
• 1 jalapeno chopped
• 1 tablespoon olive oil
• Grilled flatbread or baguette slices
• Kosher salt and black pepper

Directions

Generously season both sides of the sliced antelope backstrap with kosher salt and pepper. Set aside to bring to room temperature before cooking. Chop tomatoes, 1 garlic clove, basil and jalapeno pepper and place in a bowl. Add olive oil and a pinch of salt and pepper. Stir together and let marinade until you are ready to serve. Heat a seasoned cast iron skillet over medium heat. Add butter and remaining chopped garlic clove. Gently place antelope steaks in butter and garlic and quickly sear about 2-3 minutes. Turn and continue to sear on the other side about 2-3 minutes.  Remove antelope from skillet and place on a plate. Let rest for 5 minutes.

Slice and serve with tomato salsa and flatbread.