Skillet heated to smoking. Loin salt and peppered and seared evenly on all sides to Medium Rare.

Bourbon-Peach Sauce with pomegranate, cherries, demi-glace.

Cool Sweet Corn and Black Bean Salad....

The meat was prepared perfectly.

Unbelievably tender. No gamy flavor whatsoever...

Antelope has to be my favorite.

Rick, you suck !

Great cooking and plating!

LOL

I think I could poach a bunch of antelope and be really happy

Rick, that looks really good.

I was just re-proving to myself for a couple nights last week that getting a cast iron skillet smoking hot and dropping loin meat in is just about the finest eating on earth.

Game laws and ethics aside, I agree 100%!

Grilled Antelope Sirloin with Anne Burelle's Brown Sugar-Red Chile Rub, finished with Citrus Gremolade Sauce, Sauteed Sugar Snap Peas with Multi-Colored Grape Tomato, Anchovy-Roasted Garlic Paste, Grilled Garlic Bread.

Wow, I can't do rare!!! Looks ok, but I would like mine a little more well done.. It is interesting the number of folks who rave about antelope.. Nothing wrong with that, but most guys I know make them into jerky.. It IS great.. Only one of my hunting pals used antelope as you do.. If you enjoy it, that is what counts.. Happy grilling.

That looks great, too!

AGAIN !

Looks great to me, salivating font used.

WCH, can't do blue myself, but would be all over that.

The pictures, descriptions of ingredients and flavors are tantalizing.

Wow! Nicely done on those dishes Rick!

Mike

that beat my lunch all to hell!

I had pan seared Spam, with guava hot sauce, and cole slaw. Washed it down with two ice cold Yuenglings.

Waiting for SWMBO to get home so we can head to camp so had the last of a grilled moose tenderloin on rye. She missed out.

Known to the rest of the world simply as fried spam.

That crap puts my blood pressure through the roof. They should put a skull and crossbones on each and every can.

Hint

Olive Oil, Salt and Pepper then grilled.

Sauteed Sugar Snaps with Grape Tomato

Saffron Roasted Garlic Mashed Potato

Mint and Red Chile Oil Salsa Verde on the Loin

You've moved up a little.

Yours ?

Yep, that'll eat too Rick.

Ya Bastard !