Spice-rubbed Antelope Loin with Chestnuts, Bacon, and Sour Cherries
Antelope loin is rubbed with a spicy mixture, then seared to medium rare. It is served with a hearty mixture of chestnuts, bacon, wild mushrooms, and sour cherries -- a side dish which would be excellent with any game. A timbale of creamy polenta finishes the dish. Farmed antelope, like venison is available through specialty meat stores. And like venison, it is low in fat but still moist.
Ingredients
- Spice Rub
- Hot Paprika - 1-1/2 tablespoons
- Cinnamon - 1/2 tablespoon, ground
- Coriander - 1-1/2 tablespoons, freshly ground
- Allspice - 1-1/4 tablespoons, freshly ground
- Brown Sugar - 1/8 cup
- Cardamom - 1/2 tablespoon, freshly ground
- Antelope Loin - One, 20 to 24-ounce, (thicker loins are preferred)
- Salt and freshly ground black pepper
- Prepared Soft Polenta - 2 cups
- Chestnuts, Bacon, and Sour Cherries
- Bacon - 1 cup, chopped
- Chestnuts - 1/2 cup, fresh, peeled and quartered
- Black Trumpet Mushrooms - 1/2 cup
- Rich Venison Stock - 1-1/2 cups (alt. other rich stock)
- Dried Sour Cherries - 2 tablespoons
- Brandy - 1/4 cup
- Salt and freshly ground black pepper
- Unsalted Butter - 1/2 tablespoon
- Vegetable Oil - 1 tablespoon
Instructions
To prepare the rub and the meat: Combine all ingredients in the spice rub. Season the antelope loin with salt and pepper. Lightly sprinkle the rub on the antelope loin and set aside.
To prepare the polenta: Using 2 cups of your favorite soft polenta, spoon the polenta into 4 timbale molds. Set aside and keep warm.
To saute the chestnuts mixture: In a medium saute pan over medium heat, lightly brown the bacon and render some of the fat. Add the chestnuts and stir for 1 minute. Add the mushrooms and saute 1 minute; add the cherries and saute for 1 more minute. Pour the brandy into the pan and stir up the browned bits; cook until syrupy. Add the meat stock and cook for 2 to 3 minutes to marry the flavors. Adjust the seasoning with salt and pepper. Keep warm.
To finish the antelope: Preheat the oven to 375 F. Heat 1 tablespoon of vegetable oil in a large ovenproof saute pan or skillet over high heat. Sear the antelope loin on all sides. If the loin is thick, place it in the oven for 2 to 4 minutes, until medium-rare, or to taste. (If the loin is thin, simply browning it will be enough for medium-rare.) Let the meat rest 5 to 7 minutes before slicing and serving.
To serve: Turn out the polenta molds, one off-center on each serving plate. Stir the butter into the chestnut mixture and divide evenly among the plates. Slice the antelope into thin medallions and fan around each plate. Spoon sauce over the meat and around the vegetables.
