How to Make It
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">http://www.foodandwine.com/recipes/yellow-tomato-pozole-stew">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.
