Re: Antelope Tenderloin
Congratulations on your first antelope. While preparing the meat, be sure to cut all of the "striffen" off of the outside of the tenderloin. Then butterfly cut the tenderloin into steak size pieces. Next, I thoroughly rinse the meat under cold water. I then like to take a mixture of flour, seasoning salt, red pepper, black pepper and a touch of chili powder in a bowl. In a separate bowl have a couple of eggs. Take each steak and dip it into the egg, then into the flour mix, and then back into the egg again. This will ensure the breading will stay on the meat during cooking. I like to use an electric skillet with enough vegetable oil to cover the bottom. Turn it up to about medium heat and cook your steaks until they turn a golden brown on the outside. This is a quick fix, and is quite tasty.