Rack of Antelope
This elegant dish features a succulent rack of antelope seasoned with herbs and served with a flavorful sauce.
Ingredients - Serves 2
- Water - 2 tablespoons
- Cornstarch - 1 tablespoon
- Honey - 1 tablespoon
- Dijon mustard - 1 tablespoon
- Beef broth - 1 cup
- Red wine - 1/2 cup
- Garlic - 2 cloves, minced
- Shallots - 2, finely chopped
- Butter - 2 tablespoons
- Black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Fresh thyme - 2 sprigs
- Fresh rosemary - 2 sprigs
- Olive oil - 2 tablespoons
- Rack of antelope - 1 (8-rib rack)
Let's Get Started
- Preheat the oven to 400°F.
- Season the rack of antelope with salt and black pepper.
- Heat olive oil in an oven-safe skillet over high heat.
- Sear the rack of antelope on all sides until browned, about 2 minutes per side.
- Add the rosemary and thyme sprigs to the skillet.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until desired doneness.
- Remove the rack of antelope from the skillet and let it rest for 5 minutes before slicing.
- While the rack of antelope is resting, prepare the sauce.
- In the same skillet, melt butter over medium heat.
- Add shallots and garlic, and cook until softened, about 2 minutes.
- Deglaze the skillet with red wine, scraping up any browned bits.
- Add beef broth, Dijon mustard, and honey. Stir to combine.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Add the slurry to the skillet and cook until the sauce thickens, about 2-3 minutes.
- Slice the rack of antelope into individual chops and serve with the sauce.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 5g
- Protein: 60g
- Sodium: 500mg
- Sugar: 0g