- 1 (3-4 lbs.) boneless Antelope loin
- 2 Tbsp. oil or clarified butter
- Salt and freshly ground black pepper to taste
- 2 sweet onions, chopped
- 1/2 c. chopped carrot
- 1/2 c. chopped celery
- 4 cloves garlic, minced
- 1 c. dry red wine
- 2 1/2 c. beef stock, veal stock, or game stock
- 4 Tbsp. butter, at room temperature
Preheat oven to 400 degrees. Heat oil in a heavy, ovenproof pan over medium high heat. Season the loin with salt and pepper and sear on all sides. Remove the loin from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently. Remove pan from heat and place the loin on top of vegetables. Place pan in preheated oven and cook to medium-rare, 10 to 12 minutes per pound. Remove the loin from pan and keep warm in foil. Place pan over high heat on stove top, add wine to deglaze pan. Reduce to a thick sauce consistency. Add stock and reduce by half. Strain into a sauce pan; discard vegetables, and reheat, reducing further. Whisk in butter, 1 tablespoon at a time, and add salt and pepper to taste. Serve meat with sauce.
Serves 6
