What You Need:
Two pound Antelope backstrap
Quarter cup olive oil
Three cloves garlic – sliced thin
Two Granny Smith apples
Four tablespoons butter
Half teaspoon ground cinnamon
Salt and pepper to taste
One orange -sliced (Navel or Valencia)
Red potatoes -thick sliced (about half inch) with skin on
One small onion
What you do:
Take the backstrap and put small slits in it and plug slits with the sliced garlic. In a large fry pan, pour the olive oil and first brown the loin and then lower the heat and slowly cook until medium done.
Be sure to salt and pepper to taste. Remove from pan and keep warm. While the loin is cooking prepare the potatoes by frying with the onions in a separate pan. Now peel and chop the apples and, in a small pan, fry in the butter and cinnamon for about fifteen minutes. Now place the apples in a blender or food processor and puree.
Slice the loin into half inch or thicker pieces and arrange on a large serving platter on a bed of leaf lettuce. Pour the pureed apples lengthwise down the sliced backstrap and garnish the platter with the sliced oranges and pitted prunes. Serve with the cooked red potatoes.