- 1 1/2 lbs. bonelss Antelope loin
- 4 oz. Blue cheese
Crust for Antelope
- 3 c. bread crumbs
- 1 1/2 c. toasted almond slivers
- 1 Tbsp. salt
- 1 Tbsp. garlic powder
- 1 Tbsp. cracked black pepper
Porcini Cream Sauce
- 2 oz. dried porcini mushrooms
- 2 qt. light chicken stock
- 1/4 c. teriyaki sauce
- 3/4 c. heavy cream
- 1 1/2 tsp. garlic
- 1 tsp. thyme
- 1 tsp. dry mustard
Mix ingredients for crust in food processor. For sauce, combine mushrooms and chicken stock in sauce pot and simmer for 30 minutes. Then add remaining sauce ingredients to pot and simmer. Cut antelope into 6 oz. portions and roll them in almond crust. Bake at 400° for about 7 - 10 minutes, or until medium doneness. Slice antelope and set in pool of porcini cream sauce. Top with blue cheese.
