Antelope Carpaccio with Charred Tomatoes & Pecorino
By Andrew Zimmern
It’s antelope day on Wild Game Kitchen. First up, I get a whole antelope leg slow roasting over the open fire. After a couple hours on the grill, I’ll carve it up and serve it Greek-style with a rich lemony avgolemono sauce and roasted potatoes that are loaded with lemon and olive oil (recipe). While the leg is cooking, I’ll demonstrate a simple antelope tenderloin carpaccio, a great use of the luxury cut, with roasted tomatoes and parmesan.
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Antelope Carpaccio with Charred Tomatoes
Ingredients
- 1 antelope tenderloin, trimmed, about 1 pound
- Olive oil
- 2 tablespoons minced chives
- 1/4 cup minced parsley
- 1 tablespoon minced tarragon
- 2 pints cherry tomatoes
- Pecorino Romano
- Fresh basil leaves, for serving
- Lemon Zest, for serving
- Lemon wedges, for serving
Instructions
Place your serving plates in the freezer.
Cut the tenderloin into 4-ounce portions of meat. Place each portion on a sheet of oiled parchment paper. Combine the chives, parsley and tarragon. Sprinkle a tablespoon or so of the herb mixture over each portion of antelope. Fold the parchment paper over the meat and pound out using a large meat mallet (or wine bottle!) into roughly 8 inch circles. Refrigerate right away.
In a large mixing bowl, toss the cherry tomatoes with a tablespoon of olive oil. Season with salt. Dump them into a grill basket and place on your grill over high direct heat (or directly over the coals!). Cook for a couple minutes, until just blistering and charred in places. Set aside.
Shave some pecorino Romano curls using a vegetable peeler, set aside.
Plate your carpaccio on the frozen plates, so that the dish is really cold when served. Garnish with lemon zest, the pecorino curls, the charred tomatoes, a drizzle of olive oil and basil leaves. Serve with lemon wedges.
