Caribou Gear Tarp

Antelope Tenderloin Appetizer

WyoDoug

Well-known member
Joined
Apr 8, 2019
Messages
3,517
Location
Cheyenne, Wyoming
I did this today for lunch. Turned out incredibly good! Not my recipe. I found it on the internet. By someone named Karin.

antelopetenderloin.png

Ingredients:​

  • 8 oz Antelope Tenderloin
  • 1-2 Loaves of Italian Bread (small diameter loaf)
  • 1 6.5 oz Container of Reduced Fat Garlic & Herb Soft Spreadable Cheese
  • 4 Garlic Cloves
  • 1 Tomato (sliced thin - 1/8 inch)
  • Pink Himalayan Salt (hard to find locally. I used coarse grind kosher salt)
  • Fresh Black Ground Pepper
  • Parkay Spray Butter (I use any olive oil cooking spray wife happens to have bought)
  • Basil Olive Oil
  • Chives

Directions:​

Wild Game tenderloin is best if it is eaten fresh and has never been frozen but I made mine from frozen and fully thawed in refrigerator.
  • Clean the tenderloin, trim any tissue
  • Place in a Gallon sized freezer bag
  • Add Garlic Pepper, 1 garlic clove diced, Teriyaki Sauce, Pepper, couple pinches of salt till the meat is covered (use your judgment here)
  • Marinate for 24-48 hours
  • Warm BBQ grill to a medium heat (never cook tenderloin on high heat. It toughens it up!)
  • Cook tenderloin on each side 4 minutes
  • Remove (this will be medium rare)
  • Slice tenderloin into thin strips. Set aside
  • Warm oven to 425 degrees
  • Slice Italian Bread into thin slices
  • Brush Basil Olive Oil lightly across top of bread then place oil side down on a cookie sheet
  • Spray top side of the bread with spray butter (or olive oil cooking spray)
  • Bake in the Oven for 5-8 minutes or until bread is hard
  • Pull out of oven and let cool for a couple minutes
  • Rub a garlic clove over the top of bread
  • Rub tomato slice over bread or lay a slice on the bread (either way works)
  • Spread 1 to 1 ½ tsp. of Garlic spreadable cheese over bread
  • Lay a thin slice of tenderloin on top of the bread
  • Sprinkle chives on top
  • Turn oven to Broil Mode
  • Place tray of appetizer back in oven and broil until crusty and golden brown.
  • Let cool for several minutes.
Enjoy!!
 
Last edited:
Looks pretty good. I may have to try it. Thanks for posting.
 
I did this today for lunch. Turned out incredibly good! Not my recipe. I found it on the internet. By someone named Karin.

View attachment 164771

Ingredients:​

  • 8 oz Antelope Tenderloin
  • 1-2 Loaves of Italian Bread (small diameter loaf)
  • 1 6.5 oz Container of Reduced Fat Garlic & Herb Soft Spreadable Cheese
  • 4 Garlic Cloves
  • 1 Tomato (sliced thin - 1/8 inch)
  • Pink Himalayan Salt (hard to find locally. I used coarse grind kosher salt)
  • Fresh Black Ground Pepper
  • Parkay Spray Butter (I use any olive oil cooking spray wife happens to have bought)
  • Basil Olive Oil
  • Chives

Directions:​

Wild Game tenderloin is best if it is eaten fresh and has never been frozen but I made mine from frozen and fully thawed in refrigerator.
  • Clean the tenderloin, trim any tissue
  • Place in a Gallon sized freezer bag
  • Add Garlic Pepper, 1 garlic clove diced, Teriyaki Sauce, Pepper, couple pinches of salt till the meat is covered (use your judgment here)
  • Marinate for 24-48 hours
  • Warm BBQ grill to a medium heat (never cook tenderloin on high heat. It toughens it up!)
  • Cook tenderloin on each side 4 minutes
  • Remove (this will be medium rare)
  • Slice tenderloin into thin strips. Set aside
  • Warm oven to 425 degrees
  • Slice Italian Bread into thin slices
  • Brush Basil Olive Oil lightly across top of bread then place oil side down on a cookie sheet
  • Spray top side of the bread with spray butter (or olive oil cooking spray)
  • Bake in the Oven for 5-8 minutes or until bread is hard
  • Pull out of oven and let cool for a couple minutes
  • Rub a garlic clove over the top of bread
  • Rub tomato slice over bread or lay a slice on the bread (either way works)
  • Spread 1 to 1 ½ tsp. of Garlic spreadable cheese over bread
  • Lay a thin slice of tenderloin on top of the bread
  • Sprinkle chives on top
  • Turn oven to Broil Mode
  • Place tray of appetizer back in oven and broil until crusty and golden brown.
  • Let cool for several minutes.
Enjoy!!
And you didn't invite us over to sample???? ;)
 
Going to modify this recipe further though. Betting it would be enhanced further adding a little mushrooms and olives on top.
 

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