8 antelope chops or medallions 1 1/4 cups orange marmalade 2 Tbsp butter 1 tsp salt 1 clove garlic (minced)
Mix all ingredients except chops in a saucepan over low heat until marmalade melts. Broil chops until done turning once. While broiling, brush sauce over both sides to keep the meat moist. If antelope is overcooked, it becomes unpalatably dry. Be sure to use all of your sauce in basting.