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Home / Recipes / Prime Cuts: Joe Thomas’ Grilled Antelope Medallions Recipe
Updated: Jun 12, 2024 | Posted: Sep 20, 2021

Prime Cuts: Joe Thomas’ Grilled Antelope Medallions Recipe

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Grilled Antelope Medallions recipe and video

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. He 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, he 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
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Prime Cuts: Monterey Antelope Medallions from Joe Thomas

Servings

4-6

servings
Total time

5

minutes


North American Super Slam winner Joe Thomas’ favorite hunt-camp meal: grilled antelope medallions.

MONTEREY MARINADE Ingredients

  • 4 tbsp. Monterey steak seasoning

  • 1/2 cup olive oil

  • 1/4 cup 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

By Joe Thomas

Joe Thomas has long been regarded as one of the sportfishing and hunting industries’ most…

Tags

Backyard GrillingcookJoe ThomasOutdoor Prowild game

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