Recipes for antelope

[ncstewart]

Anyone got something fun for a back strap recipe?

I am usually just a little steak seasoning then on the cast iron skillet to medium rare kinda guy but feeling adventurous after this hunt.


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[Harvey_NW]

Never 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.

 

[go_deep]

Salt, pepper, fire.

 

[buffybr]

Like any other wild meat, antelope burger makes great chile, tacos, strogonoff. And antelope steaks marinated in Italian salad dressing with Montreal Steak seasoning, and a little Coka Cola to tenderize, then almost char the outside keeping a rare center cooked on the BBQ outside is simply mouth watering!

 

[MatukaJoe]

Bi bim nap pronghorn is pretty damned tasty. Or to keep it more simple do the S&P method but make a chimichuri for with it. Pronghorn chimichuri is dang tough to beat.

 

[Rossi]

Contrary to some opinions, antelope is generally mild in flavor and tender. Not much doctoring is required. Joe's chimichurri suggestion would be a great addition. I typically keep antelope pretty basic.

 

[pods8 (Rugged Stitching)]

Kabobs.

 

[saltfork]

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

 

[ncstewart]

Most y’all cook like me it sounds! Ya I’ve had it before and love all wild meats. I usually keep it simple. Gonna have to go with saltforks recipe for round one though. Something different what I was looking for

Thanks for the ideas guys


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[ncstewart]

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 the idea I was looking for! Thanks


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[saltfork]

 

[TxLite]

Never 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.

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 it

 

[Firehawk]

I head out in the morning to try and fill my doe antelope tag. Been several years, but can't wait for the antelope food in our house again. Like others have said, I find antelope easy to make amazing. But I honestly found a very simple, olive oil, Salt/Pepper and maybe a little garlic powder makes it wonderful. I came across this photo from several years ago. We found a stray package of lope steaks in the freezer and decided to enjoy the warm spring evening around our fire pit. Hot dog roasters and some steaks led to some wonderful food.

 

[TurkeyReaper69]

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.

 

[Firehawk]

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.

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.

He also suggested to try and shoot a "relaxed" animal. One that hadn't been running hard already as they have large amounts of adrenaline that can cause some off putting taste.

In our cases, we have luckly been able to harvest several, all killed quickly and they have all been cared for fast and on ice. All have been delicious.

FH

 

[cornstalker]

Dip in egg wash, then bread with Progresso Italian-style bread crumbs. Fry them in oil until crispy and golden brown.