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.
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.