Served as main course. Non-vegetarian dish.

Marinade

1 lb Antelope Cutlets (the tenderloin cut into 1/2-inch Medallions)

2 Tablespoons B&B Liqueur

1 Tablespoon Olive Oil, with

1 dash toasted Sesame Oil

1 small Shallot, minced

1 Garlic Clove, peeled and minced

1/8 teaspoon freshly ground Sea Salt

1/8 teaspoon fresh ground Black Pepper

Olive Oil, for searing

Brown Sauce

1 small Shallot, minced

1 Garlic Clove, peeled and minced

1 cup Beef Stock

2 Tablespoons Sour Cream

1/4 cup B&B Liqueur

Marinade. In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours. Pour some more olive oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan. Brown Sauce. In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé (ignite). When the flames have subsided, remove the meat and keep warm in the oven. To the same skillet, add the stock, increase the heat to high and boil until it is reduced to about 3/4 cup 3-5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil. Pool the sauce onto warm plates and top with medallions.

Preparation time: 2 1/2 hours

Cooking time: 3 hours

Serves: 2

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