1 antelope loin (approx. 2 lbs.) boned & cleaned of silver skin, cut into 12 medallions (ask your local butcher to cut bones into small pieces and reserve for the sauce)
24 strips pancetta, thinly sliced
2 Tbsp. grapeseed oil
1 Tbsp. cracked black pepper
** sea salt

Gâteau of Leeks, Asparagus, &Fennel,
12 medium asparagus, peeled and diced
2 medium leeks, white part only, minced
1 bulb fennel, minced
1 Tbsp. sweet butter
1 shallot, minced
1 cup heavy cream
4 eggs
** sea salt and freshly ground black pepper to taste
** pinch nutmeg
Preheat oven at 375? degrees.
Wash the vegetables thoroughly and place in a colander to drain. In a medium skillet at moderate heat, melt butter. Add shallots and cook until translucent. Pour all the vegetables into the skillet, and cook for 5 minutes. Set aside and let cool. In a mixing bowl, blend heavy cream and eggs. Add in vegetable mixture, salt, pepper and nutmeg. Place mixture into a Pyrex or a pie pan. Bake for 45 minutes or until mixture reaches a temperature of 180? degrees. Set aside.

Sun Dried Fig ~ Date Purse
2 Tbsp. brandy
2 Tbsp. balsamic vinegar
1 tsp. brown sugar
1/3 cup sun dried figs, cut into quarters
1/3 cup dates, pitted, diced
6 6 inch crepes
6 chive sprigs, blanched
In a small pan, at medium heat, pour in brandy, balsamic vinegar & brown sugar. Dissolve brown sugar, but do not flambé. Add sun dried figs & dates. Cook for 2 minutes. Set aside. Place a tbsp. of sun dried fruit mixture in the center of a crepe. Gather the edges of the crepe to form a purse like shape and tie up with chive sprig.

Zinfandel Hazelnut Poivrade Sauce
1/4 cup flour
1/2 cup hazelnuts, crushed
** antelope bones
1 cup Zinfandel
1/4 cup carrots, diced
1/4 cup onions, diced
1/4 cup celery, diced
1 clove
1 small bouquet of garden herbs (thyme, rosemary, oregano, parsley & a bay leaf)
1 Tbsp. honey
3 cups beef stock
1 Tbsp. unsalted butter
** sea salt and freshly ground black pepper to taste
Blend flour and hazelnuts, and cook in oven (375 degrees) until golden brown. Set aside. Marinate antelope bones with zinfandel, carrots, onions, celery, clove, garden herbs & honey for 48 hours. Strain through a colander and reserve marinade. Separate the bones from the vegetables, and set aside. In a heavy skillet at high heat, roast the bones for 15 minutes. Lower heat and add vegetables. Cook for 10 more minutes. Sprinkle the hazelnut flour mixture over the roasted bones & vegetables. Stir well. Add zinfandel, cracked pepper and beef stock. Bring to a boil, and reduce to a simmer. Cook for 1 1/2 hour, stirring & skimming the top sporadically to remove the fat layer. Strain through a fine sieve and season to taste. Slowly whisk in butter.

Presentation
4 small bouquet of garden herbs (thyme, rosemary, oregano, parsley & a bay leaf) Place the gâteau of asparagus, leeks & fennel in the center of hot serving plate. Top with purse. Evenly arrange the antelope medallions around the gâteau. Ladle hot sauce over medallions. Garnish with fresh herbs.