Roasted Antelope with Sweet Onion Sauce

roasted antelope and sweet onion sauce

• Prep Time: 30 minutes • Yields: 6 servings


1 pkg. Fossil Farms’ Antelope Boneless Loin, average 1- 3lbs.
2 tbsp. oil or clarified butter
2 sweet onions finely chopped
½ cup chopped carrot
½ tbsp. chopped celery
4 garlic cloves, minced
1 cup dry red wine
2 ½ cups beef stock or veal stock
4 tbsp. butter, at room temperature



Oven-proof roasting pan
Baking sheet
Small bowl
Wire whisk
Aluminum foil




1. Preheat oven to 400°F.

2. Heat oil in a heavy, oven-proof roasting pan over medium-high heat.

3. Remove the pan from heat. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently.

4. Remove pan from heat and place the antelope boneless loin on top of vegetables.

5. Place pan in preheated oven and roast to medium-rare, 10-12 minutes.

6. Remove the roast from pan and keep warm in foil.

7. Place roasting pan over high heat on stove-top, add wine, and deglaze pan.

8. Reduce to medium sauce consistency, add stock and reduce by half.

9. Strain into a saucepan, discard vegetables, and reheat sauce.

10. Whisk in butter, cut the antelope loin into serving portions, and spoon sauce over top.

11. Enjoy!


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