All Photo Credits: Lindsay Persico

Honey-Smoked Antelope Back Loin
Gluten Free-Paleo-Serves 4
15 min prep time-35 min total time

3T. Butter
1lb Antelope Back Loin, cut into bite-sized chunks
4 Carrots, sliced 1-inch
4 Celery Sticks, sliced 1-inch
½t. Garlic, fresh and finely chopped
¾t. Ginger, ground
1 Onion, small – thinly sliced
½t. Sage, dried
4T. Honey
3T. Lemon Juice
1½t. Liquid Smoke
¼t. Pepper
¼t. Salt

Start by melting the butter over medium-high heat in a 10-inch skillet. Add your chopped carrots to the skillet and cook for 5-7 minutes. Next, add the antelope chunks and cook, stirring occasionally, until meat is no longer pink (5-6 minutes). Reduce the heat to medium and add the remaining ingredients. Stir to combine and then cover the skillet. Cook for an additional 10-12 minutes, stirring occasionally until the vegetables are crisp-tender.

Walking into the kitchen is like the beginning of a flavor adventure. Who knows what culinary masterpieces you might create there. The possibilities are endless. When you bring wild game into your ingredient cache, not only are your dishes more unique but often they are more nutritious as well. There is nothing more satisfying than serving my family a healthy meal from wild game we hunted ourselves. One of my favorite wild meats is antelope. This dish is my go-to antelope dinner. I love the unique combination of ginger, liquid smoke, and honey. The flavor tantalizes your taste buds and does justice to the hard-earned meat as well. These are simple but tasty ingredients combined with an easy and quick recipe. I like to serve this with a loaf of soft French bread and homemade applesauce. Enjoy!

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