With three antelope tags between Joe and I this year now filled, I am exploring new ways to prepare antelope, since we have three times as much as a normal year. I came across this recipe on http://www.today.com from Chef Tyler Hill, of John Bozeman’s Bistro and made some minor changes in swapping out the berries, fresh mushrooms, and broth for what I had on hand to make tender steaks with a tasty raspberry pan sauce.

• 2 tablespoons olive oil
• 4 3 oz. antelope tenderloin steaks (I used the tenderloins from 1 antelope)
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup cream of mushroom soup
• 1/2 cup small diced shallots
• 1/2 cup fresh or frozen raspberries (or huckleberries)
• 1 oz. Whisky
• 1 cup beef stock* (or game stock from a roast can be substituted)
• 1 tablespoon softened butter

Trim antelope tenderloins.

Preheat an aluminum frying pan for four minutes over high heat. In a bowl, toss steaks with olive oil and season with salt and pepper.

Place antelope in hot pan, flip and add in a drop or two of olive oil every 30 seconds for two minutes until desired doneness.

Remove meat from pan.

With pan on high, add two tablespoons olive oil, shallots, cream of mushroom soup, and raspberries. Sauté and stir for one minute. Add whisky and stock. For the stock, I used frozen broth I had leftover from a crock pot elk roast that I had been saving to use as a stew base, and it worked great.

Cook mixture on low heat for about two minutes, stirring gently. Add soft butter and stir. Place steaks back in pan for thirty seconds with sauce. Enjoy!