- Antelope backstrap sliced into 1/4 inch pieces (6-8)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- 3-4 tablespoons butter
- 2 tablespoons mango chutney
- ¼ cup sliced sweet onion
- 4 sliced Portobello mushrooms
- 1-2 diced Thai red and green chilis (the more the better if you like spicy)
- Fresh Thai basil or chives for garnish
- Cut antelope backstrap into 8 – ½ inch thick pieces.
- In separate bowl mix garlic powder, cumin and turmeric together and rub on both sides of the antelope pieces. Set meat aside.
- Heat cast iron skillet to Medium-high temperature. Melt butter and add onion and mushrooms. Cook until onions become translucent 5-8 minutes. Add chutney and Thai chilis and stir. Set to the side of the pan.
- Add antelope to the same pan 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.
- Serve antelope with mushrooms and garnish with fresh Thai basil or chives.