Raspberry Antelope Tenderloin

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!



Last of the 2012 Antelope + Pink Ribbon Ride

I cooked up the last of my 2012 antelope on Friday before heading up to Togwotee for the Pink Ribbon Ride this weekend. It had been sitting in the fridge marinating all week long, and I knew I needed to use it, and some other leftovers on hand, before leaving home for two days. I had also been wanting to try out the Sundried Tomato Pesto I bought last week while at Wal-Mart. So Sundried Tomato Pesto Antelope Pasta was created on the fly and ended up being a quick and easy veggie and protein-filled pasta dish.

Sundried Tomato Pesto Antelope Pasta

Serves 2

  • 1/2 lb antelope steaks (this was backstrap)
  • 1/3 cup Italian dressing (I use Kraft Roasted Red Pepper Italian)
  • 1 c. AP Flour
  • Garlic salt
  • Season salt
  • Black Pepper
  • 2 tsp. Italian Seasoning
  • 1 cup uncooked Egg Noodles
  • 2 Tbsp. yellow onion, diced
  • 1 big handful fresh Spinach (or spinach mix- mine was mixed with arugula)
  • 2 Tbsp. Italian Diced Tomatoes
  • 1/4 cup Half and Half (I use fat-free)
  • 1/4 cup heaping Sundried Tomato Pesto
  • 1/4 cup Parmesan Cheese

Marinade antelope in Italian dressing for 1-3 days in refrigerator.


When ready to cook, make the breading mixture for the steak by combining flour, 1 tsp. Italian seasoning, a big shake of season salt, and a big shake of pepper in a shallow bowl or ziplock bag. Thoroughly coat each steak.


Heat a shallow layer of vegetable oil in a medium-sized frying pan so that it begins to sizzle and bubble. Lower heat slightly.

Drop each steak into the oil and fry for about 2 minutes per side, depending on the  thickness of your steak. Do not overcook–take the meat out and make a cut into it if you are unsure if it is done, better to have to put it back in than to have tough, overcooked meat.


Lay steaks on a paper towel to drain. Sprinkle with garlic salt and black pepper.

Next, boil water according to package directions for the egg noodles.


Add in pasta and allow to boil until almost cooked, about 3/4 of the way done.

Then throw in a handful of spinach and the diced onion with the pasta and continue to cook.


When pasta is cooked, drain the water off and then add into the pot: Italian diced tomatoes, remaining 1 tsp. Italian seasoning, sundried tomato pesto, half and half, and half (2 Tbsp.) the parmesan cheese.


Cook pasta mixture another 2-3 minutes on medium-low heat.


Divide pasta into two bowls and top each pasta bowl with one antelope steak. Drizzle the remaining sauce from the pasta over the steak and top with another Tablespoon of parmesan cheese.


Last of the antelope ’til next year.

As I mentioned, I took Jade and left home Friday after work to spend the weekend with Joe up at Togwotee Mountain Lodge for the 6th Annual Pink Ribbon Riders Wyoming Snow Run.


We gathered at 8:30 am on Saturday to line out into our groups for the day. Each group is led by a Togwotee guide. I got to ride with a friend from Jackson and her husband, Joe, was our guide for the “B-Cup” Intermediate group. The B-Cups are the “middle” riding ability group– not just trail riding but no crazy hill-climbs either.  We ended up meeting up with everyone else’s groups, including my Joe’s, at lunch. About 90 people made the 38-mile round-trip run from Togwotee to Brooks Lake Lodge for lunch, and then back, to support those in need fighting against breast cancer. It was a warm and beautiful day to ride, and despite the lack of snow this year, it was nice to be outside for most of the day and to ride for an even greater cause.

The Pink Ribbon Riders is a small non profit organization that provides direct financial assistance to both men and women diagnosed with breast cancer. Funds raised are distributed through an assistance program that is made available to both men and women breast cancer patients.

The Pink Ribbon Riders is a grass roots effort, and I always enjoy hearing the story of how it all started: the effort began in upstate New York when two women went out riding, and in honor of their mothers who had been diagnosed with breast cancer, they strapped on bras to the front of their sleds and took off for the day. While stopped for lunch at a restaurant along the trail, they returned to their sleds to find that their bras had been filled with dollar bills while they had been inside eating lunch. An idea was then born, and the Pink Ribbon Riders developed as a result. Each year the organization holds a snow run fundraising event and supports patients in: Michigan, Minnesota, North Dakota, New York, Wisconsin, Colorado, and Wyoming.

I encourage anyone who wants to support the cause and support those fighting breast cancer to sign up for the Pink Ribbon Ride. The ridiculously fantastic snowmobiling is just an added benefit of contributing to the cause. There were many beautiful panoramic views  of the Absarokas and Tetons that I wanted to photograph, but was not able to do so while going 40 mph, so you will have to use your imagination. Pics from the day:


One of the many decorated sleds!


I stepped off my sled here to start it again after we took a break to get another lady un-stuck and sunk up to my waist…there’s definately more snow than meets the eye.



Pink ribbon on the ski= Pink Ribbon Rider! This is the 4th winter I have had my own sled, and I love my Polaris 600 RMK, and find it especially amusing that the new windshield Joe put on it says “GUIDE”. The decal won’t come off of this old windshield that used to be on a guide sled at Togwotee, and that’s perfectly fine with me. Yesterday I overhead a lady in a passing group that we met on the trail ask another lady why the Guide, being me of course, was in the middle of the group: “What’s that guide doing, why are they just waiting right there?” Priceless.


Jade being Queen of the Snow Mountain outside of our cabin. Which sadly (nicely?) was as big as our house…


Creamy Italian Antelope & Artichoke Casserole

This was the first meal I made using my antelope from this year, and both Joe & I agree that this recipe is one of the best ways to eat antelope! It was incredibly tender, and had NO game taste. Although it requires a few steps, it is a fairly simple recipe, but does take some planning–you need to give yourself 2-3 days to marinade the meat before you make this meal.

Creamy Italian Antelope & Artichoke Casserole

Serves 2

  • 1 lb. antelope steaks (backstrap)
  • 1/2 c. Italian dressing
  • 3/4 c. (6 oz.) rotini pasta
  • 1 T. butter
  • 1/2 c. diced tomatoes
  • 1/2 c. quartered and drained artichoke hearts
  • 1/3 c. diced yellow onion
  • 1 green onion
  • 1/4 c Half & Half ( I use fat free)
  • 1  c. AP flour + dash black pepper
  • Vegetable oil (enough to cover bottom of frying pan)
  • 1/2 c Parmesan Cheese, divided
  • 1/2 C Italian Blend Cheese or mozzerela, shredded
  • Italian seasoning
  • Garlic salt
  • Garlic pepper


  1. Marinade the meat in Italian dressing in a ziplock bag for 2-3 days.
  2. Boil water to cook pasta in a saucepan. While pasta is cooking, sautee the onions, tomatoes, and artichoke hearts in 1 T. butter in a medium frying pan for 4-5 minutes on medium-low heat. Season with Italian seasoning, garlic salt, and garlic pepper.
  3. Turn heat to low and add in 1/4 c half and half. Simmer and reduce for another 10 minutes on low.
  4. Drain pasta and add vegetable mixture to it into the same saucepan you used to cook the pasta. Sprinkle with 1/4 c parmesan cheese (or more!).
  5. Preheat the oven to 350 F.
  6. Rinse out the frying pan with water. Pour enough vegetable oil into the frying pan to cover the bottom completely and begin to heat the oil to fry the meat. It is ready when it bubbles steadily.
  7. Pour 1/2 cup to 1 cup of flour into a ziplock bag and add in a few dashes of black pepper.
  8. Remove the antelope from the marinade and onto a cutting board. Cut the antelope steaks into thin strips (1/2 inch) and place directly into the ziplock bag with flour to coat each piece of meat entirely.
  9. Fry meat for about 3 minutes in oil and lay out on a paper towel. It took me two batches to fry the meat. Watch carefully and do not overcook!
  10. Spray a casserole dish with cooking spray (8 x 8 inch worked for me) and dump in the pasta and vegetable mixture. Layer the streak strips on top. (NOTE- I had about 10 extra strips of meat leftover that I did not use in this dish.)
  11. Sprinkle another 1/4 c parmesan cheese and 1/2 c of Italian Blend cheese onto the casseole.
  12. Cover with aluminum foil and bake 15 minutes at 350.