GRILLED ANTELOPE BACKSTRAP
1 lb. antelope backstrap
1 TBSP vegetable or olive oil for cooking
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
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.