Antelope Tenderloin Pasta


Tenderloin with an Italian twist. A light and flavorful pasta to contrast the red meat from antelope. simple and delicious.


Prep time: 5 Minutes    Cook time: 20 Minutes    Serving Size: 3-4

- Antelope Tenderloin

- 1/4t Black pepper

-1/4t Thyme

-1/4t Large sea salt

- Olive Oil (to coat)

- Angel hair pasta (Large handful)

- 1/4C Butter

- 8oz Sliced mushrooms (optional)

- 4 Cloves garlic (minced)

- 1 Can marinated artichoke hearts (12-14oz)

- Capers (3oz bottle)

- 1/3C Lemon juice

- 1/2C White wine (dry, not sweet)


Set barbecue to high heat. Pat dry antelope tenderloin and brush on olive oil. Coat with black pepper, thyme and sea salt and set aside to prep pasta.

On the stove top, heat a large skillet or cast iron pan on medium high and melt butter. Add mushrooms if using and cook for about 2 minutes, stirring occasionally. Add garlic and cook for an additional 30 seconds. Set to low heat and add lemon juice, white wine, artichoke hearts and capers. Simmer for about 5-10 minutes  to reduce liquid by about half.

Set a pot of water to boil for the pasta.

While  sauce simmers and water heats up, place the tenderloin on the barbeque and cook for about 3 minutes per side until internal temperature reads 130F.  Pull off barbecue and wrap in foil.

Boil angel hair  for about 6 minutes until done. Drain pasta and then combined it with the skillet of other ingredients.

Slice tenderloin into medallions. Plate pasta and place medallions over top. Enjoy!