Cut the backstrap into 1 inch steaks, season with salt and pepper, sear on high heat in cast iron until rare/med rare. Remove from pan, turn heat to low, sautee garlic, deglaze pan with whiskey or bourbon, let reduce and alcohol burn off. Add heavy cream and let thicken, season with salt & pepper if it needs it and pour over steaks
This is about what I do. Cast iron sear and bring to 125-130, then slice and serve. Thin medallions with grilled jalapeno slices and a nice Merlot sauce to go with itNever had antelope but this is usually pretty fail proof for backstrap - marinade steaks or section for a couple hours in mixture of olive oil, worcestershire sauce, and teriyaki sauce or glaze. Season with whatever you fancy 30+ min before cooking, Johnny's, Montreal, or S&P are all good options. Grill hot and fast to med rare.
I agree that if they are foul tasting, most likely it is in the "handling" of the animal/meat. When I drew my first antelope tag years ago, I reached out to the local biologist for some help in learning their habits etc. He was wonderful in helping me and my son as we prepared. But he did ask me a vitally important question. He asked "Would you like some advice on how to take care of them?" Of course I wanted to know. His recomendation was to break down the lope asap and get it on ice. He recommended filling 2 liter bottles and milk jugs with water, freezing them hard and having them in the cooler and ready.Hate to hijack this thread,
But those who've had foul experiences with antelope meat... What do you think was wrong?
I've only killed 2 antelope and both have been tasty, but I'm always hearing folks say "my dogs won't eat it" or "I had to throw it all out it was so bad"
Both goats I've killed I made sure to break down and get cooled off as fast as possible, perhaps people with negative experiences are letting them sit around in the sun for hours? I'm genuinely curious.