Preheat oven to 480-500 degrees. Rub Antelope Tenderloin with salt, pepper, rosemary, and Wild Side Seasoning. Heat the olive oil in a large cast iron skillet and sear the Antelope Tenderloin on all sides until brown; remove tenderloins then set aside. In the same cast iron skillet, add a stick of butter and melt. Add the cup of white wine, the juice from the peaches, two table spoons of brown sugar and bring to a boil. Add the flour or corn starch, the fresh or canned peaches again bringing to a boil. Add the brandy and reduce on high heat constantly stirring for about 5 minutes to burn off some of the alcohol and the sauce thickens. Place the Antelope Tenderloins in the sauce turning a few times to coat them with the Peaches and Brandy Sauce. Put the whole skillet in the oven for 10-12 minutes. This will make the tenderloins medium rare. Remove from oven slice into one inch slices, plate and cover with the Peaches and Brandy Sauce then garnish with fresh parsley. Be sure to remove the tenderloins from the skillet as they will over cook if left in. Serve with wild rice, potatoes or pasta.