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Antelope medallions with red wine sauce served with vegetables
Juicy antelope medallions served with red wine reduction

Antelope Medallions

Author: Flavelo
Recipes Main Courses
Preparing antelope (and game in general) scares many, yet the rule is simple: since this is very lean, athletic meat, there is almost no fat between fibres. So forbidden to overcook! The 'medallion' cut allows quick, flash frying, where crust is crisp and inside remains butter-soft. Acidity of red wine sauce and creaminess of butter compensate for missing fat in taste experience.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cast iron skillet (for best heat retention)
  • Whisk (for sauce)
  • Meat thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Take meat out of fridge 20 mins before frying. Salt and pepper directly before cooking.

Tip: Timing of salting is critical: if salted too early, salt draws moisture from surface, and meat will steam instead of sear.
2 ✓

Heat oil until smoking in skillet. Put meat in, and don't move it! Fry 2-3 minutes per side (for medium-rare). Remove and rest covered.

Tip: The 'don't move' rule is important because meat only caramelises (Maillard reaction) if in constant contact with hot metal.
3 ✓

Turn skillet heat down. Toss in half the butter, crushed garlic, and thyme. Fry for half a minute.

Tip: Aromatic herbs release best into fat.
4 ✓

Pour in wine. Scrape up brown layer from bottom with wooden spoon (deglazing). Boil until reduced by half.

Tip: This 'brown layer' is full of flavour, a sin to leave it. Wine acidity dissolves it.
5 ✓

Add stock, reduce by half again. Finally stir in cream and remaining cold butter off the heat.

Tip: Cold butter at the end (monté au beurre) thickens and makes sauce glossy (emulsification).
6 ✓

Put meat back in sauce for 1 minute to warm through, then serve.

Tip: Pour juices leaked during resting into sauce too, that is pure flavour!

Recipe FAQ

What does antelope taste like?
Similar to venison, slightly sweet, earthy, 'gamey' flavour, fine textured meat.
I don't have beef stock, is water ok?
Better to use good quality stock cube, water is too tasteless for this rich sauce.

Ingredients

  • 4 pcs Antelope medallions (or venison loin steaks)
  • 30 ml Olive oil
  • 30 g Cold butter
  • 2 cloves Garlic
  • 5 g Fresh thyme
  • 10 g Salt
  • 5 g Freshly ground pepper
  • 100 ml Dry red wine
  • 150 ml Beef stock
  • 50 ml Double cream (min. 30%)