• 2 lbs. antelope tenderloin


  • 1 (10 oz.) can diced tomatoes and green chilies, drained
  • 1/4 c. orange juice
  • 1/4 c. tequila
  • 1/4 c. vegetable oil
  • 2 Tbsp. lime juice
  • 1 Tbsp. honey
  • 1 tsp. garlic, minced
  • 1 tsp. grated lime peel

    In a large  bowl or zip top bag combine all marinade ingredients and mix well.  Add the tenderloin to the marinade. Refrigerate meat for 8 hours or overnight. Turn the meat several times during the marinating process. Remove the tenderloin from the marinade and discard the marinade. Place the tenderloin on a hot grill. Turn meat to ensure even grilling.  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.