Ingredients
ANTELOPE
- 4 - 6 ounce antelope tenderloin fillets, trimmed of all fat and silver skin
- salt to taste
- pepper to taste
- 1 tablespoon canola oil
- cilantro sprigs for garnish
HONEY MALT GLAZE
- 1/2 tablespoon canola oil
- 2 red bell peppers, stems removed, seeded and medium chopped
- 1 small onion, medium chopped
- 2 cloves garlic, minced
- 1 tablespoon annatto seeds
- 1 cup honey
- 1/2 cup malt vinegar
- salt to taste
- black pepper to taste
Description
Food & Wine
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