Karin’s Antelope Tenderloin Appetizer (Great Holiday Appetizer)

Wild Game Recipes | Antelope Appetizer Recipe

Karin Holder?s antelope tenderloin recipe that makes for a great holiday appetizer!

  • Serving Size 2 crostini
  • Calories 74
  • Fat 2.5 g
  • Carbs 3.9
  • Protein 8.4


  • 8 oz Antelope Tenderloin
  • 1-2 Loaves of Italian Bread (small diameter loaf)
  • 1 6.5 oz Container of Reduced Fat Garlic & Herb Soft Spreadable Cheese
  • 4 Garlic Cloves
  • 1 Tomato
  • Pink Himalayan Salt
  • Fresh Black Ground Pepper
  • Parkay Spray Butter
  • Basil Olive Oil
  • Chives


Wild Game tenderloin is best if it is eaten fresh and has never been frozen

  • Clean the tenderloin, trim any tissue
  • Place in a Gallon sized freezer bag
  • Add Garlic Pepper, 1 garlic glove diced, Teriyaki Sauce, Pepper till the meat is covered (use your judgment here)
  • Marinate for 24-48 hours
  • Warm BBQ grill to a medium heat
  • Cook tenderloin on each side 4 minutes
  • Remove (this will be medium rare)
  • Slice tenderloin into thin strips. Set aside
  • Warm oven to 425 degrees
  • Slice Italian Bread into thin slices
  • Brush Basil Olive Oil lightly across top of bread then place oil side down on a cookie sheet
  • Spray top side of the bread with spray butter
  • Bake in the Oven for 5-8 minutes or until bread is hard
  • Pull out of oven and let cool for a couple minutes
  • Rub a garlic clove over the top of bread
  • Rub tomato slice over bread or lay a slice on the bread (either way works)
  • Spread 1 to 1 1/2 tsp. of Garlic spreadable cheese over bread
  • Lay a thin slice of tenderloin on top of the bread
  • Sprinkle chives on top
  • Turn oven to Broil Mode
  • Place tray of appetizer back in oven and broil until crusty and golden brown.
  • Let cool for several minutes.


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