Antelope With Honey Malt Glaze Recipe

Name: Antelope With Honey Malt Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin; Salt to taste; Pepper to taste; 1 tablespoon canola oil; Cilantro sprigs for garnish; 1/2 tablespoon canola oil; 2 red bell peppers, stems removed, seeded and medium chopped; 1 small onion, medium chopped; 2 cloves garlic, minced; 1 tablespoon annatto seeds; 1 cup honey; 1/2 cup malt vinegar; Salt to taste; Black pepper to taste

Servings: persons

4-6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin
Salt to taste
Pepper to taste
1 tablespoon canola oil
Cilantro sprigs for garnish
1/2 tablespoon canola oil
2 red bell peppers, stems removed, seeded and medium chopped
1 small onion, medium chopped
2 cloves garlic, minced
1 tablespoon annatto seeds
1 cup honey
1/2 cup malt vinegar
Salt to taste
Black pepper to taste

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

261

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 14 ingredients. The key ingredients include: 4-6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin, Salt to taste, Pepper to taste, 1 tablespoon canola oil, and more.

Yes, Antelope With Honey Malt Glaze falls under the General 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 With Honey Malt Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions