- 2 lbs. antelope tenderloin
Marinade:
- 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.