• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Life
    • Wild Game
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Wild Game

    Grilled Antelope Tenderloin |Bacon-Wrapped and Succulent

    Recipes, Wild Game

    Pin
    Share
    Tweet
    Share
    Jump to Recipe Print Recipe
    This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done. #antelope, #grilledtenderloin, #pronghorntenderloin, #howtogrillantelope, #grilledantelope

    Grilled antelope tenderloin is an amazingly tender and juicy piece of meat. This cut of meat is very lean. The hickory-smoked bacon wrap is important because it gives the tenderloin just the right amount of fat and salt. Before wrapping with bacon though,  we first marinate the pronghorn meat for two hours in a delicious marinade made up of red wine, mustard, soy sauce, brown sugar, and a splash of Worcestershire sauce. Then its a sprinkling of fresh herbs and seasoned salt before finally wrapping in bacon. 

    For this recipe you will need: tenderloin, hickory-smoked bacon, dry red wine, soy sauce, mustard powder, Worcestershire sauce, brown sugar, honey, fresh rosemary and thyme, Montreal steak seasoning.

     grilled antelope tenderloin is bacon-wrapped with several slices on a white plate with parsley.

    Grilled antelope tenderloin -- first the hunt

    When we started our blog four years ago we never dreamed we'd be posting a recipe for grilled pronghorn tenderloin. But here we are doing just that.

    Until recently, no-one in our family took an interest in hunting. Our son, Jason, got the hunting bug. He went from deer hunting in his home state of Indiana, to traveling to Casper, Wyoming, to try his hand at getting a pronghorn antelope.

    We thought that this game meat would be like the venison steak that we had enjoyed. In fact, we thought that this North American mammal was just a miniature deer.

    We were wrong!

    Pronghorn antelope -- interesting facts

    • It's Latin name, Antilocapra americana, means American goat-antelope, but it's not a member of either family nor is it a member of the deer family.
    • The pronghorn is North America's fastest land mammal traveling up to 60 mph. That is really clicking!! I don't think you'd be able to chase that animal down.
    • The speedy mammal is acutely aware of its surroundings. They have large eyes and can see 320 degrees around. We used to kid that mom's had eyes in the back of their heads, apparently, pronghorns do.
    • They have horns, not antlers.
    • Lewis and Clark were the first ones to scientifically document Pronghorn Antelope even though they've been in North America for over a million years.
    • /

    Tips for cooking the pronghorn tenderloin

    Since we were unfamiliar with the pronghorn meat, we did a bit of searching and found that the best method for cooking this lean meat is:

    1. Marinate the antelope meat for additional taste and additional moisture. We let the tenderloin marinate for  2 hours in a special herb rosemary thyme marinade.
    2. Use some fat for juiciness and taste. The meat is very lean. We decided to use hickory-smoked bacon to give the meat the needed fat and the smokey taste of the bacon.
    3. Don't overcook. For loins, fillets, or chops, cook to the medium rare stage -- 130 degrees F.
    4. Cook roasts low and slow. A temperature at 180-200 degrees F. for several hours until fork tender. We grilled the tenderloin over medium-high heat until the internal temperature reached 135 degrees F. and let the roast rest for 15 minutes before cutting.
    Grilled antelope tenderloin is bacon-wrapped and on cutting board resting before slicing.

    The grilled pronghorn tenderloin is very mild-tasting and is finely grained. It has ⅓ the calories of beef and many prefer the taste of pronghorn to venison.

    We know you'll enjoy the taste and how easy it is to prepare.

    Tutti a tavola è pronto! 

    Un caro saluto e alla prossima.

    YOU MAY NEED . . .

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

    One staple we have in our kitchen is butcher's twine. We are always finding a use for it, especially for tying meats so that they keep their shape. It's not expensive and once you start using it you'll find you don't know how you did without it. 

    Grazie for being a part of All Our Way

    What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

    Grilled antelope tenderloin is bacon-wrapped and on white plate with several slices among the baked potato wedges.

    Grilled Antelope Tenderloin Bacon-Wrapped

    The Pronghorn tenderloin is succulent, mild tasting with a fine grain. We first marinate the meat in a marinade made up of red wine, soy sauce, a bit of honey and brown sugar. To keep the meat in a log shape, we tie it with butcher's twine. We then rub fresh herbs and seasoned salt all over the meat before wrapping it with thick-sliced hickory-smoked bacon. You can also use this same method for venison, beef, and pork tenderloin. If you don't have a tenderloin and want a delicious cut of beef, try our Standing Rib Roast with Herb Rub. 

    If you like this recipe please consider giving it a 5-star rating.

    Bacon-wrapped antelope tenderloin with several slices on a white plate with parsley.

    GRILLED ANTELOPE TENDERLOIN BACON-WRAPPED AND SUCCULENT

    This is one of the tenderest pieces of meat we've ever eaten. It's first marinated in a delicious red wine marinade then season-salted and herb-rubbed, bacon-wrapped then slowly grilled until done. 
    4.95 from 51 votes
    Print Pin Rate
    Course: Main Course, Meat, Wild Game
    Cuisine: American
    Prep Time: 13 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 13 minutes
    Servings: 4 people
    Calories: 536kcal
    Author: Marisa Franca
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 antelope loin beef, venison, pork tenderloin
    • 8 oz. bacon
    • ¾ cup dry red wine
    • ¼ cup soy
    • 2 teaspoon dry mustard
    • 1 tablespoon honey
    • 2 teaspoon Montreal Steak seasoning
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh rosemary
    • 2 teaspoon Worcestershire sauce
    • 1 tablespoon brown sugar
    US Customary - Metric

    Instructions

    • Using butcher's twine, tie the antelope loin in a log shape. Place the loin in a heavy duty zip-lock bag. 
    • In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours. 
    • Prepare charcoal grill for indirect heat. Light the grill and wait until it reaches medium heat (350 F.) While the grill is heating up, finish preparing the tenderloin. 
    • Remove the loin from the marinade, blot with a paper towels, remove the butcher's twine.  Sprinkle liberally with the Montreal Steak seasoning, fresh thyme and rosemary. Wrap the meat with the bacon.
    • Cook over medium heat until the internal temperature reaches 135 degrees F. Cover and rest 15 minutes before slicing. The meat should reach an internal temperature of 140 degrees. Check notes for temperatures of other tenderloins.
    • Enjoy a delicious piece of meat. 

    Notes

    This recipe inspired by MtHunterDan
    IF YOU USE THIS RECIPE FOR A PORK TENDERLOIN: The internal temperature should be 140 degrees F. then let it rest 15 minutes. It should increase to 145 degrees F. 
    FOR BEEF TENDERLOIN: The internal temperature for medium rare should be 130 degrees F. then let rest. It should increase to 135 degrees F. 
    FOR VENISON TENDERLOIN: The internal temperature should be the same as the antelope (pronghorn) tenderloin. 

    Nutrition

    Serving: 3oz | Calories: 536kcal | Carbohydrates: 8g | Protein: 23g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 454mg | Potassium: 424mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 3.2mg | Calcium: 48mg | Iron: 3.1mg

    Sign up for the emails and never miss another recipe!!

      Powered By ConvertKit
      We'll never share your email or send you spam. Promise
      First Published: January 16,2018... Last Updated: December 4, 2019

      IF YOU LIKED THIS GRILLED ANTELOPE TENDERLOIN RECIPE YOU MAY ALSO LIKE:

      Italian Venison Wellington on plate with polenta and Marsala sauce.#venison_tenderloin, #marsala_sauce, #deer_meat, #puff_pastry, #venison_fillet, #roast_venison, #allourway
      Venison Steak grilled and marinated and grilled with potatoes @allourway.com
      Asian barbecued ribs are deliciously sweet, salty, sticky and smokey. They are easy to make and can be grilled or baked.

      Other game recipes you may like . . .

      Antelope Medallions with Mustard and Shallot Sauce  -- Broken Arrow Ranch

      7 Best Pronghorn Antelope Recipes -- Wild Game Cuisine 

      Grilled bacon-wrapped antelope tenderloin on a white plate with several meat slices and parsley surround the plate.

      Note: Recipes and content from 2014-2018 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSaveSaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      SaveSave

      Pin
      Share
      Tweet
      Share

      Related Posts

      • Spicy Bacon-Wrapped Grilled Pork Roast

        If you're looking for a classic Sunday dinner that's full of comforting flavor, this grilled…

      • Grilled Whole Pork Tenderloin With Peppers Over Polenta

         Grilled Whole Pork Tenderloin With Peppers Over Polenta { Filleto Intero di Maiale Alla Griglia Con Peperoni…

      • Grilled Cheesy Potatoes, Peppers, Bacon, Onions

        Grilled Cheesy Potatoes, Peppers, Bacon, Onions is an easy recipe you'll want to make again…

      « Triple Mushroom Ravioli with Cheese
      Crunchy Deep Fried Oysters with Cocktail Sauce »

      Primary Sidebar

      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

      More about me →

      Marry Me Chicken Recipe

      Marry Me Chicken

      Categories

      Archives

      • About
      • Recipes
      • Life
      • Wild Game
      • Contact

      Memorial Day

      • Crispy Golden Fried Chicken
      • Three Bean Salad
      • Million Dollar Dip
      • Lemon Basil Farfalle Salad

      Primavera Sweets (Dolci)

      • Lemon Blueberry Pound Cake
      • Coconut Pineapple Delight
      • Lemon Dump Cake
      • Panna Cotta With Strawberry Sauce

      Reader Favorites

      • Chop Suey | Classic Chinese-American Recipe Like Mom Made
      • Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
      • Homemade Italian Ravioli with Meat & Cheese Filling Tutorial
      • Grilled Marinated Venison Steak Tasty And Tender
      How to Make Hamburger Steak |Onion Gravy

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • About
      • Accessibility

      Newsletter

      • Subscribe for emails and updates

      Contact

      • Contact

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2021 All Our Way