GRILLED ANTELOPE BACKSTRAP

Serves 2-4

Ingredients:

1 lb. antelope backstrap

1 TBSP vegetable or olive oil for cooking

Marinade:

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup Steak sauce

2 garlic cloves, crushed

¼ cup chopped onion

1 TBSP garlic salt

Instructions:

In a glass or plastic bowl, mix all ingredients and be sure that the marinade covers the meat. Cover and refrigerate for 2 hours, or overnight.

Remove from marinade and pat the backstrap dry with a paper towel.

Heat a skillet over medium-high heat and add oil to skillet and turn to coat pan with oil.

Add backstrap and cook on all sides until browned (about 2 minutes per side). Backstrap is best served medium or medium rare.

Remove from pan and let rest for a few minutes before slicing across the grain in ½” slices.