Antelope Medallions With Brown Sauce Recipe

Name: Antelope Medallions With Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: marinade; 1 lb antelope cutlets (the tenderloin cut into 1/2-inch medallions); 2 tablespoons b&b liqueur; 1 tablespoon olive oil, with; 1 dash toasted sesame oil; 1 small shallot, minced; 1 garlic clove, peeled and minced; 1/8 teaspoon freshly ground sea salt; 1/8 teaspoon fresh ground black pepper; olive oil, for searing; brown sauce; 1 small shallot, minced; 1 garlic clove, peeled and minced; 1 cup beef stock; 2 tablespoons sour cream; 1/4 cup b&b liqueur

Servings: persons

marinade
1 lb antelope cutlets (the tenderloin cut into 1/2-inch medallions)
2 tablespoons b&b liqueur
1 tablespoon olive oil, with
1 dash toasted sesame oil
1 small shallot, minced
1 garlic clove, peeled and minced
1/8 teaspoon freshly ground sea salt
1/8 teaspoon fresh ground black pepper
olive oil, for searing
brown sauce
1 small shallot, minced
1 garlic clove, peeled and minced
1 cup beef stock
2 tablespoons sour cream
1/4 cup b&b liqueur

1
Marinade.
2
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
3
Pour some more olive oil into a heavy-based skillet on medium heat.
4
Lift the meat from the marinade and dry well with paper towel.
5
Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
6
Brown Sauce.
7
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
8
Return the medallions to the pan, add the liqueur, and flambe (ignite).
9
When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes.
10
In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce.
11
Keep warm but do not boil.
12
Pool the sauce onto warm plates and top with medallions.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: marinade, 1 lb antelope cutlets (the tenderloin cut into 1/2-inch medallions), 2 tablespoons b&b liqueur, 1 tablespoon olive oil, with, and more.

Yes, Antelope Medallions With Brown Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antelope Medallions With Brown Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions