- 1 Boneless leg loin of Antelope (cleaned and portioned to 6-8 oz
- Salt & Pepper
- Olive Oil
- 3 Shallots, sliced
- 1 stick Falfurrias unsalted butter
- 1 cup slicked button mushrooms
- 1 cup sliced crimini mushrooms
- 1 cup any seasonal wild mushrooms
- 2 tablespoons Titos vodka
- 2 cups beef stock
- ½ cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- ½ quart heavy whipping cream
- 1 lbfingerlings washed and cut into fourths
- 2 tablespoonsYour favorite herbs, chopped
- 2 tablespoonsOlive oil
- 1 pintcherry tomatoes washed & halved
- 1 cupmesquite chips
For Diane Sauce
For Mesquite Smoked Cherry Tomatoes
Now this is something that’s totally Texan…antelope! The result is amazing, and definitely a fit for a Texan appetite. Here’s to fine dining! Thank you to Chef Ernie Estrada at Francesca’s at Sunset at the Westin La Cantera.
Into a hot cast iron skillet, pour olive oil and sear seasoned Antelope. Lower heat and cook each side no more than 3 minutes each side to reach a desired temperature of Medium Rare. On a plated napkin place cooked antelope to let rest. Place into a 350 degree oven come service time for no more than 2 minutes to reheat.
Method (Diane Sauce):
Into a sauté pan add the butter and melt on low heat. Before butter begins to brown add the shallots. Cook until transparent and add the mushrooms. Sauté until all liquids from mushrooms have evaporated. Deglaze with Tito’s. Add Beef stock, Dijon, and Worcestershire sauce. Bring to a simmer and add heavy whipping cream. Reduce by one quarter then salt to taste.
Place all onto a sheet tray coat and mix. Bake at 350 degrees for ten-fifteen minutes or until soft.
Method (Mesquite Smoked Cherry Tomatoes):
Place mesquite into a smoking basket, when smoke is apparent place tomatoes into smoke for 5 to 8 minutes.