Grilled Antelope Backstrap Butterfly Steaks

I grew up in rural America where hunting for your supper was a regular part of life for our family. I still love to get into the outdoors and hunt for my supper! This fall I was able to have an opportunity to hunt for antelope in the Rocky Mountains and was able to fill my tag. This meal became the next day’s supper and was absolutely amazing! I’m sure this would work equally well with your venison or elk steaks too. The backstrap on an antelope is not very big, but oh is it tender! I butterfly these steaks in order to make one serving.

Ingredients

• 2 pounds antelope backstrap
• 1 tablespoon olive oil
• seasoning salt to taste

Instructions

Spray your grill with non-stick cooking spray. Antelope and other wild game is so lean that you will want to help it not stick.
Preheat your grill to about 375 degrees.
Prepare your backstrap by cutting it in about 2-inch slices, then butterfly them by cutting most of the way down to create two 1-inch think pieces side-by-side.

Brush on a little bit of olive oil to each steak to keep them more moist
Place the steaks on the grill.
Brown the first side for about 3 minutes then turn it over.

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Now sprinkle the side you just browned with your favorite steak seasoning salt.
Brown this second side for about 2 1/2 minutes then turn it back over to the first side.
Now sprinkle the second browned side with seasoning salt
Now each side needs just enough time to get to about medium rare, which for me was about 30 seconds on each side for me and my grill. The most important element of grilling wild game meat is to make sure you do not overcook it. It is so lean that it becomes dry if overcooked. You have to be an expert with your grill to know how hot to make it and how long to keep this thickness of steak on it to make this just perfect for you and your family.

Remove the finished steak and serve with fresh produce from your garden or local farmers market.