Broken Arrow Ranch Antelope with homemade mango Worchestershire glaze on a Guiso of Conejo, Morels, and Tomatillos.
The plate is garnished with broken arrows of three colors cut from fried corn tortillas.

Entrée Price: $42.00, Serving Size: 6 oz, Portion Cost: $9.37
Chef Dean Fearing

Medallion of South Texas Antelope, Sautéed in Brown Butter and served with Wild Rice.

Entrée Price: $21.50, Serving Size: 6 oz, Portion Cost: $5.25
Chef Joe Mannke, Rotisserie for Beef and Bird, Houston, TX

Texas Antelope with Spicy Blackberry Sauce
Chef Taylor fans sautéed antelope loin or leg filet on the plate, covering it with tangy sauce made from blackberries, stock, Cabernet Sauvignon, seasonings, and some Serrano chiles added for another level of flavor.

Entrée Price: $36.00, Serving Size: 4-5 oz, Portion Cost: $5.53
Chef Kevin Taylor, Kevin Taylor Restaurant, Denver, CO