Grilled Wyoming Antelope Tenderloin

Introduction

Lean, flavorful, and bursting with aroma, this grilled Wyoming antelope tenderloin recipe brings out the best in wild game using the powerful searing and reverse sear technique on the Arteflame grill. You'll achieve a perfect sear and a tender interior every time while cooking your sides right alongside the meat. It’s a wild yet elegant way to showcase premium lean protein — Arteflame style.

Ingredients

• 2 Antelope tenderloins (6-8 oz each)
• 2 tablespoons unsalted butter, melted (plus extra for basting)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• Optional: garlic powder or granulated garlic (1 tsp)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins into the grill base.
3. Stack dry firewood over the oiled napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the tenderloins

1. Pat the antelope tenderloins dry with paper towels.
2. Brush each tenderloin with melted butter.
3. Evenly season all sides with rosemary, thyme, salt, and pepper.
4. Let rest at room temperature while the grill finishes heating.

Step 3: Sear the tenderloins

1. Using tongs, place the tenderloins directly on the center grill grate to sear.
2. Sear each side for 90 seconds to 2 minutes for a golden crust.
3. Baste lightly with butter while searing.

Step 4: Reverse sear on the flat cooktop

1. Move the tenderloins from the grill grate to the flat cooktop near the center for higher heat cooking.
2. Continue to cook, turning occasionally to bring up to medium-rare (130°F) or your preferred doneness.
3. Remove the meat when internal temp hits 15°F below target (it will continue cooking off the grill).
4. Let rest for 8–10 minutes before slicing.

Tips

• Always let the meat rest after grilling to allow juices to redistribute.
• Butter adds rich flavor; avoid using olive oil which can burn more easily at high temps.
• Use the outer zones of the cooktop to keep grilled veggies or sides warm as you finish cooking.
• Use a meat thermometer to monitor internal temps precisely.
• You can grill the entire meal — sides included — on the Arteflame flat top griddle.

Variations

1. Garlic-Herb Crusted Antelope: Add minced garlic and Dijon mustard to the rub before searing for a bold herbaceous crust.
2. Smoked Peppercorn Tenderloin: Crush smoked black peppercorns and add to the rub for deep earthy tones.
3. Cabernet-Butter Basted Antelope: Mix melted butter with a splash of cabernet and baste during reverse searing for a wine-kissed finish.
4. Southwest Spice Antelope: Use cumin, chili powder, smoked paprika, and oregano in place of traditional herbs for a spicy twist.
5. Maple-Balsamic Glazed Tenderloin: Towards the end of grilling, glaze the meat with a mix of maple syrup and balsamic vinegar for sweet-tangy flavor.

Best pairings

• Grilled asparagus or zucchini slices
• Roast baby potatoes cooked on outer edges of Arteflame griddle
• Glass of full-bodied Syrah or Cabernet Sauvignon
• Charred corn with herbed butter
• Grilled peaches or pears for dessert

Conclusion

Grilling Wyoming antelope tenderloin on the Arteflame brings the ultimate balance of flavor, tenderness, and technique to your outdoor cooking. With the unmatched searing potential of the center grill grate and the even heat zones of the flat cooktop, world-class results are at your fingertips. Make sure to reverse sear for that perfect edge-to-edge doneness, and don't forget to remove your meat early to let it finish cooking off the grill. This dish is wild game — tamed with fire.