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Antelope With Honey Malt Glaze

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  1. 4-6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin
  2. Salt to taste
  3. Pepper to taste
  4. 1 tablespoon canola oil
  5. Cilantro sprigs for garnish

Honey Malt Glaze

  1. 1/2 tablespoon canola oil
  2. 2 red bell peppers, stems removed, seeded and medium chopped
  3. 1 small onion, medium chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon annatto seeds
  6. 1 cup honey
  7. 1/2 cup malt vinegar
  8. Salt to taste
  9. Black pepper to taste
  1. Season antelope fillets with salt and pepper to taste. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Place as many fillets in pan as you can without crowding. Cook fillets for 2 minutes on each side. Meat should be medium-rare. Repeat as needed to sauté all fillets.
  2. Heat oil in a medium sauce pan over medium-high heat. Add red bell peppers, onion, garlic and annatto seeds and sauté for 2 minutes or until onion is translucent. Add honey and reduce by one-third, about 2 minutes. Add malt vinegar and reduce by one-third or about 1 minute. Pour mixture into blender and purée until smooth. Season with salt and black pepper to taste. Reserve.
  3. A minute before fillets are finished sautéing, brush on a generous amount of Honey Malt Glaze. Turn each fillet and cook until glaze thickens, about 1 minute. Remove fillets from pan and keep warm.
  4. Place a portion of roasted Yellow Tomato-Pozole Stew on four warm plates. Place each fillet of antelope in the middle of each plate on top of the stew. Place a Venison Fajita next to fillet and garnish each plate with cilantro sprig. Serve immediately.
Notes Annatto seeds can be found in Mexican markets or specialty stores. Serve With Yellow Tomato Pozole Stew, Barbecued Venison Fajitas


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