- 4-6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin
- Salt to taste
- Pepper to taste
- 1 tablespoon canola oil
- Cilantro sprigs for garnish
- 1/2 tablespoon canola oil
- 2 red bell peppers, stems removed, seeded and medium chopped
- 1 small onion, medium chopped
- 2 cloves garlic, minced
- 1 tablespoon annatto seeds
- 1 cup honey
- 1/2 cup malt vinegar
- Salt to taste
- Black pepper to taste
- 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.
- 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.
- 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.
- 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.