Elegant Rack of Antelope with Red Wine Sauce

Ingredients

Rack of antelope

1 (about 2-3 pounds)

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Fresh thyme

2-3 sprigs

Fresh rosemary

2-3 sprigs

Butter

2 tablespoons

Shallots

2, finely chopped

Garlic

2 cloves, minced

Red wine

1 cup

Beef broth

1 cup

Dijon mustard

1 tablespoon

Honey

1 tablespoon

Cornstarch

1 tablespoon

Water

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the rack of antelope generously with salt and black pepper on all sides, ensuring it's well-coated for maximum flavor.
3. In an oven-safe skillet, heat the olive oil over high heat until shimmering. This will create a perfect sear.
4. Carefully sear the rack of antelope in the skillet for about 2 minutes on each side, or until a golden brown crust forms, which locks in the juices.
5. Add the fresh thyme and rosemary sprigs to the skillet, allowing the herbs to release their fragrant oils into the oil.
6. Transfer the skillet to the preheated oven and roast the antelope for 15-20 minutes for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
7. Once cooked, remove the rack of antelope from the skillet and let it rest on a cutting board for 5 minutes before slicing into individual chops.
8. While the meat is resting, prepare the sauce in the same skillet. Melt the butter over medium heat to retain the flavors left in the pan.
9. Add the finely chopped shallots and minced garlic, cooking until softened and fragrant, about 2 minutes.
10. Deglaze the skillet with the red wine, scraping up any browned bits from the bottom to add depth of flavor and richness to the sauce.
11. Stir in the beef broth, Dijon mustard, and honey, mixing well to combine all the flavors.
12. In a small bowl, whisk together the cornstarch and water to create a slurry, which will thicken the sauce.
13. Add the slurry to the skillet and cook the sauce for an additional 2-3 minutes, stirring until it thickens to your desired consistency.
14. Slice the rack of antelope into individual chops and arrange them on a serving platter. Drizzle with the sumptuous red wine sauce and serve immediately.