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1
Season antelope fillets with salt and pepper to taste.
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2
Heat 1 tablespoon oil in a large saute pan over medium-high heat.
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3
Place as many fillets in pan as you can without crowding.
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4
Cook fillets for 2 minutes on each side.
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5
Meat should be medium-rare.
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6
Repeat as needed to saute all fillets.
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7
Heat oil in a medium sauce pan over medium-high heat.
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8
Add red bell peppers, onion, garlic and annatto seeds and saute for 2 minutes or until onion is translucent.
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9
Add honey and reduce by one-third, about 2 minutes.
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10
Add malt vinegar and reduce by one-third or about 1 minute.
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11
Pour mixture into blender and puree until smooth.
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12
Season with salt and black pepper to taste.
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13
Reserve.
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14
A minute before fillets are finished sauteing, brush on a generous amount of Honey Malt Glaze.
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15
Turn each fillet and cook until glaze thickens, about 1 minute.
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16
Remove fillets from pan and keep warm.
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17
Place a portion of roasted Yellow Tomato-Pozole Stew on four warm plates.
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18
Place each fillet of antelope in the middle of each plate on top of the stew.
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19
Place a Venison Fajita next to fillet and garnish each plate with cilantro sprig.
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20
Serve immediately.
