Antelope backstrap in sage butter

      • Antelope backstrap sliced into ½ inch pieces (10 pieces)
      • 1 teaspoon cumin
      • 1 teaspoon garlic powder
      • salt and pepper
      • 4 tablespoons butter
      • fresh sage leaves


      1. Cut antelope backstrap into 10 – ½ inch thick pieces.
      2. In separate bowl mix cumin, garlic powder, salt and pepper together and rub on both sides of the antelope pieces. Set meat aside.
      3. Heat cast iron skillet to Medium-high temperature. Melt butter and add sage leaves until sage leaves begin to get a little crispy.
      4. Add antelope to sage butter and cook up to 1 or 2 minutes flip antelope and continue cooking on other side – 1 minute or less. This will ensure that the antelope remains tender and flavorful.
      5. Serve immediately with a side of fresh squash and top with the left over butter from the pan.