Easy Antelope Backstrap with Gremolata
Easy antelope backstrap, skillet-seared and topped with bright lemon gremolata. A fast, flavorful wild game dinner—great for antelope, elk, or venison.
Servings: 2
Ingredients
Antelope Backstrap
- 1 antelope backstrap cut (6–8 inches long)
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1/2 tsp granulated garlic powder
- 1/2 tsp onion powder
- 2 tbsp unsalted butter
- 1-2 garlic cloves, lightly crushed
Gremolata
- 1 bunch flat-leaf parsley, finely chopped
- 1 tsp zest of a lemon
- 1-2 tbsp fresh lemon juice
- 1-2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes, optional
- Salt and black pepper, to taste
Instructions
- Rub the antelope backstrap with 1 tablespoon olive oil. Season evenly with salt, pepper, garlic powder, and onion powder.
- Heat a cast iron skillet over medium heat. Once hot, add the remaining olive oil, butter, and crushed garlic cloves.
- Sear the antelope backstrap on all sides and ends for 60–90 seconds per side, creating a well-browned crust.
- Remove the backstrap from the skillet and let rest for 10 minutes to retain juices.
- Slice the backstrap on a diagonal. Garnish generously with gremolata and serve with baked potatoes and a crisp green salad.
Gremolata Instructions
- Finely chop the parsley by hand.
- In a bowl, combine parsley, minced garlic, lemon zest, lemon juice, olive oil, red pepper flakes (if using), salt, and pepper.
- Mix well and adjust seasoning to taste.
Notes
- Use a meat thermometer if unsure—remove backstrap at 120–125°F and let rest before slicing.
- Sear hot and fast to avoid overcooking lean antelope backstrap.
- Elk or venison backstrap can be used, but cooking times may vary—cook to temperature, not time.