Rack of Antelope

Ingredients

• Water (2 tablespoons)
• Cornstarch (1 tablespoon)
• Honey (1 tablespoon)
• Dijon mustard (1 tablespoon)
• Beef broth (1 cup)
• Red wine (1/2 cup)
• Garlic (2 cloves, minced)
• Shallots (2, finely chopped)
• Butter (2 tablespoons)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Fresh thyme (2 sprigs)
• Fresh rosemary (2 sprigs)
• Olive oil (2 tablespoons)
• Rack of antelope (1 (8-rib rack))

Instructions

1. Preheat the oven to 400°F.
2. Season the rack of antelope with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over high heat.
4. Sear the rack of antelope on all sides until browned, about 2 minutes per side.
5. Add the rosemary and thyme sprigs to the skillet.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until desired doneness.
7. Remove the rack of antelope from the skillet and let it rest for 5 minutes before slicing.
8. While the rack of antelope is resting, prepare the sauce.
9. In the same skillet, melt butter over medium heat.
10. Add shallots and garlic, and cook until softened, about 2 minutes.
11. Deglaze the skillet with red wine, scraping up any browned bits.
12. Add beef broth, Dijon mustard, and honey. Stir to combine.
13. In a small bowl, whisk together cornstarch and water to make a slurry.
14. Add the slurry to the skillet and cook until the sauce thickens, about 2-3 minutes.
15. Slice the rack of antelope into individual chops and serve with the sauce.