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Antelope medallions with red wine sauce served with vegetables
Seared antelope medallions with a rich red wine sauce

Pan-Seared Antelope Medallions with Red Wine Sauce

Author: Flavelo
Recipes Main Courses
Antelope is lean and sporty, meaning almost no fat marbling. Overcooking is a crime! The medallion cut allows for a quick sear—crispy crust, buttery soft interior. The acidity of the red wine sauce replenishes the fat missing from the meat.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International/Game

Ingredients

Equipment Needed

  • Cast Iron Skillet
  • Whisk
  • Meat Thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Temper meat for 20 mins. Salt and pepper just before cooking.

Tip: Early salting draws out moisture, causing steaming.
2 ✓

Heat oil until smoking. Sear meat 2-3 mins per side (medium-rare). Don't move it! Remove and rest.

Tip: Contact creates crust.
3 ✓

Reduce heat. Add half butter, garlic, thyme. Fry 30 secs.

Tip: Fat carries aromatics.
4 ✓

Deglaze with wine. Scrape up brown bits. Reduce by half.

Tip: Brown bits = flavor.
5 ✓

Add broth, reduce again. Stir in cream and cold butter off heat.

Tip: Mounting with butter adds shine.
6 ✓

Warm meat in sauce 1 min. Serve.

Tip: Add resting juices to sauce.

Recipe FAQ

What does antelope taste like?
Like venison but finer. Sweet, earthy, mild game flavor.
Can I use water instead of broth?
No, use a bouillon cube if you must. Water is too bland.

Ingredients

  • 4 medallions Antelope (or Venison Loin, 4-6 oz each)
  • 2 tbsp Olive Oil
  • 2 tbsp Cold Butter
  • 2 cloves Garlic
  • 1 sprig Fresh Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Dry Red Wine
  • 2/3 cup Beef Broth
  • 1/4 cup Heavy Cream