- 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
1) Cut antelope backstrap into 8 – ½ inch thick pieces.
2) In separate bowl mix garlic powder, cumin and turmeric 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 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.
4) 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.
5) Serve antelope with mushrooms and garnish with fresh Thai basil or chives.