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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.
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Put about ½ cup of vegetable oil in a pan. Add chopped white onion, celery and garlic and sauté until tender. Add a can of crabmeat and mix thoroughly. Add bread crumbs again mixing well into the crabmeat and veggies. The breadcrumbs can be added to your desired consistency. Add Parmesan Cheese and set aside and keep warm.
Put ½ Cup of Vegetable Oil and ½ stick of butter in a pan and slowly heat. Add 1 whole sliced white onion and sauté until tender. Place the trout on top of the onions and cook for about 4 minutes on each side or until the eyes turn completely white. Remove from pan. Place several leafs of lettuce on a plate add the onions and place the trout on top of the onions. Place the Crabmeat Stuffing over the Trout and serve.
The U.S. Fish and Wildlife Service reports that approximately one […]
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