Peppered Loin of Texas Antelope with Sundried Cranberry Glaze

2 lbs South Texas Antelope Boneless Loin
1 Tsp Minced Garlic
1 Tblsp Fresh Rosemary, minced
1 Tblsp Sage, minced
1 Tblsp Olive oil
1 Tblsp Seasoned Salt
1 Cup Venison or Veal Stock
½ Tsp Eatem Esparnole sauce base or Quick Brown Sauce
5 oz Port Wine
1 Tsp Raspberry Vinegar
1 Tblsp Minced Shallots
4 Tblsp Sundried Cranberries
1 Tblsp Black Pepper

Combine garlic, sage, rosemary, olive oil, seasoned salt and rub over tenderloins. Marinate 1 hour.

Roll tenderloin lightly in black pepper, press pepper into meat well and coat evenly.

Heat Teflon pan, sear tenderloins until brown and transfer to oven pan. Roast 8 minutes at 400 degrees for desired temperature of medium rare. Remove from oven and allow to rest for 5 minutes before slicing.

For sauce, place shallots, cranberry and port wine in sauce pan, reduce one third. Add vinegar, sauce base, stock and reduce by half. Check consistency and flavor. May need to thicken with cornstarch.

Serves 4

1994 National Game & Game Fish Cook-off, Anthony L. Lauri, FL.