Скачать или смотреть Grilled Antelope Medallions | Prime Cuts Wild Game | YouTube

Join Prime Cuts Wild Game Edition host David Bancroft for a taste of North American Super Slam winner Joe Thomas' favorite hunt-camp meal: grilled antelope medallions.

Joe brings fresh antelope medallions from his most recent hunt in Wyoming to the Prime Cuts grill. The medallions he brought had a deep red color and were butterflied for cooking. He uses a simple marinade that uses olive oil, low-sodium soy sauce, and Montreal steak sauce. The antelope medallions are marinated overnight but no more than 24 hours in the refrigerator. Now it's time to heat up the grill; Joe recommends to quickly searing the meat to keep it tender on the inside. To add more flavor to the mix, David makes sautés blue oyster mushroom and combines them with a beef stock gravy to top the medallions off.

David pairs the seared antelope medallions with two delicious sides. First up is his fingerling roasted potatoes with salt and pepper that he puts in the wood-burning oven. For the second side, he grills up asparagus. Both compliment the antelope medallions with their rich earthy flavors.

Get the full seared antelope medallion and blue oyster mushroom recipe here: https://backyard.exmark.com/video/joe...

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