In a recent Prime Cuts Wild Game Edition episode, award-winning chef and host David Bancroft joined veteran outdoorsman Joe Thomas as the North American Super Slam winner demonstrated how to prepare his grilled antelope medallions recipe.
Joe starts by butterflying tenderloins from an antelope he harvested with a bow as one of the 29 North American animal species needed to claim Super Slam status. Joe prefers butterflied tenderloins because, once separated, he’s left with two medallions that are perfectly sized for grilling.
Joe then mixes up a simple marinade consisting of olive oil, soy sauce, and Montreal Steak Seasoning into a Ziploc bag, then marinates his antelope in it for no more than 24 hours. (He suggests turning the bag every 4-6 hours to ensure even coverage.)
Once his antelope steaks are ready to grill, Joe likes to heat his grill to a temperature of 450-500 degrees so it cooks fast. Usually the medallions are ready to come off the grill in 4-5 minutes, so be sure to turn them every 1-2 minutes.
While matching Joe Thomas’ hunting prowess might be a stretch, you can replicate his antelope medallions using the recipe below.
Prime Cuts: Monterey Antelope Medallions from Joe Thomas
4-6
servings5
minutes
North American Super Slam winner Joe Thomas’ favorite hunt-camp meal: grilled antelope medallions.
MONTEREY MARINADE Ingredients
4 tbsp. 4 Monterey steak seasoning
1/2 cup 1/2 olive oil
1/4 cup 1/4 soy sauce (mix of regular and low sodium)
- FINGERLING ROASTED POTATOES COOKING DIRECTIONS
Salt
Pepper
Cook in olive oil, either in a pizza oven or on a stovetop (sprinkling in salt and pepper to taste in the process)
- BLUE OYSTER MUSHROOMS COOKING DIRECTIONS
Cook in olive oil on a stovetop (sprinkling in salt and pepper to taste, then pouring beef stock gravy over the top in the process)
- GRILLED ASPARAGUS COOKING DIRECTIONS
Place dry asparagus on grill, then cook until they reach your desired temperature/color preference
Directions
- Cut approximately 2 pounds (4-6 servings) of antelope into ¾”-thick medallions that are 1 ½” x 2 ½” in average size
- Place medallions into a Ziplock bag containing the above-mentioned marinade and allow to sit for 24 hours (turn/flip the bags a couple of times in the process)
- Place marinated medallions on a 450- to 500-degree heated grill, and cook for 4-5 minutes (flipping them every 1-2) until most popular Medium temperature (grill/sear outside with pink inside) is reached
- Don’t overcook
Recipe Video
For more game recipes, be sure to check out Prime Cuts: Wild Game Edition
