All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
4         ea              6 oz portions of Antelope tenderloin medallions
1/3      C               Spice Union Wild Game Seasoning Blend
1/4      C               All-purpose flour
3         Tbsp          Coconut oil
4         C               Crimini mushrooms- sliced
2         Tbsp           Fresh Garlic- finely minced    
1         Tbsp           Shallot- finely minced
1/4      C                Dry white wine
3/4      C                Chicken stock
3         Tbsp           Cold butter
2         Tbsp           Italian flat leaf parsley- finely minced

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1. Preheat a large cast iron pan on medium high heat.

2. Season both sides of the antelope tenderloin medallions with Spice Union Wild Game Seasoning Blend.

3. Dredge the antelope tenderloin medallions in the flour; shaking off any excess flour.

4. Add coconut oil to the pan.

5. Once the coconut oil is shimmering, place the antelope tenderloin medallions into the cast iron pan.  

6. Sear the antelope tenderloin medallions for about 3 minutes per side; being sure to get a good sear on both sides.

7. Once the antelope tenderloin medallions reach an internal temperature of 115°F, remove them from the pan and set aside on a plate.

8. Add the mushrooms to the cast iron pan and sauté for 10 minutes.

9. Add the garlic to the cast iron pan, and sauté for 20-30 seconds.

10. Add the white wine to the cast iron pan.  Reduce the wine until it is almost completely evaporated.

11. Add the chicken stock to the pan.  Reduce the chicken stock half way.

12. Add the butter and Italian flat leaf parsley to the cast iron pan and swirl to bring the sauce together.

13. Place a big spoonful of sauce and mushrooms onto the plate and place the antelope tenderloin medallions on top of the mushrooms.

14. Serve with your signature potatoes and fresh seasonal vegetables.