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Spiced Rubbed Antelope Loins
with chestnuts, bacon and sour cherries
Ingredients for 4
20-24 oz antelope loins (thicker loins preferable)
1 cup large dice bacon
2 tablespoons sour cherries
½ cup fresh chestnuts
½ cup black trumpet mushrooms
2 cups soft polenta
1.5 cups meat stock reduction (preferably venison stock)
¼ cup brandy
½ Tbs. butter
Spice Rub
1 ½ Tbs. hot paprika
½ Tbs. ground cinnamon
1 ½ Tbs. freshly ground coriander
1 ¼ Tbs. freshly ground allspice
1/8 cup brown sugar
½ Tbs. freshly ground cardomom
Method:
For the spice rub:
Combine all the ingredients. Lightly sprinkle the spice rub on the antelope loins and set aside.
For the polenta:
Make 2 cups of your favorite recipe of soft polenta and spoon it into 4 timbale molds. Set aside and keep warm.
For the sautéed chestnuts:
In a large sauté pan lightly brown the bacon and render some of the fat. Pour off the extra fat and set aside for another use. Add chestnuts and stir for 1 minute. Add mushrooms and cherries and stir for another minute. Deglaze with brandy and reduce to a syrup. Add meat stock reduction and let cook for 2-3 minutes to bring the flavors together. Adjust seasoning with salt and pepper. Keep warm.
To cook the antelope:
Preheat the oven to 375 degrees. Heat a large heavy sauté pan with 1 tablespoon of vegetable oil to the smoking point. Sear the antelope loins on all sides. If the loins are thick, place them in the oven for 2 to 3
minutes or just until medium rare. If the antelope loins are thin, simply browning them on all sides will be enough for medium rare doneness. (Well done game meats tend to be tough and dry) Let meat rest for 5 to 7 minutes before slicing and serving.
To plate:
Turn out the polenta molds onto the center of 4 plates. Stir the butter into the warm chestnuts and divide evenly among the 4 plates. Slice the antelope into thin medallions and divide among the 4 plates. Serve without delay.
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