Sautéed Antelope Steaks or Chops

Most game steaks are about ½ to ¾ inch thick. They cook quickly. Many people like the meat rare to medium-rare simply because it gets dry and tough when overcooked.

  • Lightly coat the steaks or chops with olive oil. Sprinkle both sides with salt and pepper to taste. Set aside.

  • Combine the shallots, parsley, and thyme in a small bowl and set aside.

  • Heat a heavy sauté pan or iron skillet over high heat. When hot, sear the steaks or chops for about 2 or 3 minutes per side or until desired doneness.

  • Sprinkle the herb mixture over each steak while hot. Finish with a drizzle of extra-virgin olive oil.

Olive Oil Smashed Potatoes

Place 4 to 6 potatoes, peeled or not, in a saucepan and cover with water. Cook over high heat for 20 to 25 minutes. When potatoes are fork tender, drain the water well. Smash the potatoes with a masher, just a couple of times. Drizzle with olive oil and sprinkle with salt and pepper to taste. Serve hot and lumpy.

Serves 4

4 antelope steaks or chops

2 tablespoons extra-virgin olive oil, and extra for drizzling

Kosher salt and freshly cracked black pepper to taste

¼ cup shallots, finely chopped

¼ cup Italian parsley, finely chopped

¼ cup thyme, finely chopped

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  4. Sautéed Antelope Steaks or Chops
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