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Margarita Marinated Antelope |
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- 2 lbs. antelope tenderloin
- 1 (10 oz.) can diced tomatoes and green chilies, drained
- 1/4 c. orange juice
- 1/4 c. Tequila (top shelf is best)
- 1/4 c. vegetable oil
- 2 Tbsp. lime juice
- 1 Tbsp. honey
- 1 tsp. galic, minced
- 1 tsp. grated lime peel
In a large zip top bag combine all ingredients except antelope. Mix well and then add antelope. Refrigerate meat for 8 hours or overnight. Turn the meat several times during the marinating process. Remove the antelope from the marinade and place on a hot grill. Grill meat until desired doneness.
For a wonderful sauce to serve with the antelope, mix a second batch of the marinade in a small sauce pan. Heat to a boil and boil one minute. Do not reuse the marinade that the meat has marinated in.
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