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Antelope Tenderloin
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<blockquote data-quote="cornstalker" data-source="post: 236240" data-attributes="member: 12323"><p>Antelope tenderloins are so small and mushy that I just grind 'em. </p><p></p><p>A quick yet delicious way to cook the backstraps (trimmed of course) is to soak the steaks in a mixture of heavy table cream and whipped egg, then dredge in Progresso Italian Style breadcrumbs and fry just like sharpshooterbr said. I liven mine up with a little cayenne powder as well.</p></blockquote><p></p>
[QUOTE="cornstalker, post: 236240, member: 12323"] Antelope tenderloins are so small and mushy that I just grind 'em. A quick yet delicious way to cook the backstraps (trimmed of course) is to soak the steaks in a mixture of heavy table cream and whipped egg, then dredge in Progresso Italian Style breadcrumbs and fry just like sharpshooterbr said. I liven mine up with a little cayenne powder as well. [/QUOTE]
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