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Antelope Medallions
with Mustard and Shallot Sauce


This is one of the best ways to cook meat from tender muscles. Medallions are small filets cut from any tender muscle (loin or leg). Be sure to remove all fascia (silverskin) from the muscle. South Texas Antelope Boneless Loin or South Texas Antelope Filets can be used with this recipe.

After removing any silverskin, cut across the muscle grain in slices about ½ to ¾ inch thick. Sprinkle with salt and pepper. Add a tablespoon of olive oil to a sauté pan and heat on high heat. When the oil is hot, place the medallions in the pan and cook on one side until brown (about 2 minutes). Turn and continue cooking until medium rare. Be careful to not overcook the medallions. Allow the meat to “rest” for five to ten minutes before serving. Serve with sauce.

MUSTARD AND SHALLOT SAUCE

5 Tbs butter
4 Tbs minced shallot
3 minced garlic cloves
½ cup dry red wine
1 cup beef broth
1 tsp fresh thyme – chopped
(or substitute 1/3 tsp dried thyme)
1 tsp Dijon mustard
2 tsp fresh tarragon – chopped
(or substitute 1/2 tsp dried tarragon)

Melt 2 tablespoons of the butter in a pan and add the garlic and shallot. Cook 2 or 3 minutes until soft. Be careful not to brown the garlic and shallot. Add the wine and boil on medium heat until it becomes syrupy. Add the thyme and broth. Boil for 6 to 10 minutes until only about 1/3 cup of liquid remains. Reduce to low heat. Stir in the mustard, being careful to not let the mixture boil after the mustard is added. Cut the remaining butter into small slices and stir into the sauce. Stir in the tarragon. Add salt and pepper to taste.

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