PAN SEARED ANTELOPE TENDERLOIN 

Antelope may look like deer but they are actually closer to the goat and oxen. Their meat tends to taste gamey as well, but has been known to have a sage flavor to it. A medium-bodied Sangiovese is recommended; it has a distinct taste that can be reminiscent of a mixture of plum, cherry and chocolate, and can really bring out the sage flavors in the antelope meat. Until a few years ago, it would have been considered impossible to be able to taste certain types of meat in one's own city. Globalization in recent years has changed many things, some for the better and some for the worse, but as far as catering is concerned, it has certainly raised the bar. 

Many restaurants need to find new things to put on the menu if they want to survive in an interconnected world characterized by an increasingly varied and excellent demand that is not always counterbalanced by an offer that is up to par. If nothing else, the aforementioned globalization has made it easier to find raw materials from all over the world, which is why restaurateurs with courage and a spirit of adaptation can dare to include exotic meats in their menu. The antelope is part of the bovids, and its meat maintains similar characteristics to those of elk or deer: deep red in color, it is extremely lean, savory, tender, compact and with a game-like taste. The flavor of antelope meat is sweeter than beef – it can also be enjoyed plain, without the addition of salt or sauces – and has a texture similar to that of veal.

Meat is one of the oldest foods that have entered the human diet, ever since primitive men learned to hunt animals and, subsequently, to domesticate the most tame and productive species, giving rise to the first examples of breeding and laying the foundations of modern animal husbandry. Beyond ethical considerations, there are some facts: world meat production in 2017 reached 330 million tons and, according to the FAO, more than 43 kilos of meat are consumed per year per inhabitant (with a very heterogeneous consumption at the territorial level). The antelope fillet has also entered the menu. Very lean meat, with a strong and wild taste, to be enjoyed grilled without salt. Antelope to strengthen the iron!

Ingredients

1-2 Antelope Tenderloins

1 garlic clove, sliced thin

2 tablespoons butter

1 teaspoon salt and pepper

3-4 fresh sage leaves, chopped

Steps

Season antelope tenderloins on all sides with salt and pepper. Let tenderloins rest for 10 minutes before cooking. Heat a 10 or 12 inch well seasoned cast iron skillet over medium heat. When the skillet is nice and hot, add butter, fresh sage, slivered garlic and tenderloins. Sear all three (3) sides until a deep brown crust has formed, about 2 minutes per side. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonal against the grain into small medallions and serve.

Somnio Brunello di Montalcino DOCG, Italy

Tasting note

A discovery, and a great one. Emanuela Tamburini nicely succeeded with this Brunello. Almandine garnet color. Aromas that simply drag you in. Big raspberry, cherry first followed by blackberry with notes of leather. Palate with medium tannins and medium acidity, flavors of blackberry with spices and vanilla. I have tried it to fish, seafood, game, beef and chicken and its very suitable for all of the above dishes.

Wine experts think this Italian Brunello wine would be a match made in heaven with this dish.