Recipes for antelope

[saltfork]

honest-food.net

Pick one. Hank Shaw's recipes are all good.

He's got some good ones. I use his pastrami recipe for whitetail and antelope, it's awesome!

 

[hunterjmj]

We use all the backstrap for Vietnamese Pho. The rest I grind for tacos, burgers or hibachi.

 

[@MBH]

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

I've also heard this about being careful not to shoot Antelope that might be "excited" due to the meat tasting so different.

 

[pnwhuntfish]

Slice, tenderize mallet flat, dredge through egg and flour, pan fry.. season when done...hard to beat for any game....even better next day cold.

 

[ModernOutlaw]

We take the backstraps and season with a good steak seasoning, then we smoke until medium rare. After getting to temp we pull them off and sear it off in a hot iron skillet. Straight money.

 

[6mm Remington]

Antelope is fantastic eating. I've had a bad tasting antelope. It is always tender and mild flavored. This is a sure fire way to cook them.

Heated up cast iron skillet at medium high. Use butter and olive oil in the pan.
1. Put thawed antelope steaks in a glass or plastic (no metal) bowl that has 3 or 4 eggs mixed with a bit of milk in the bowl. Make sure the meat is covered in the egg/milk mix. Leave in the fridge for a couple hours. Not necessary to let it soak for a couple hours, but it does help break down the meat.

2. Crush up a tube of Ritz Crackers in the tube and put the cracker crumbs on a plate.

3. Make sure each steak is covered in the mix right as you remove it from the bowl and then quickly cover the steak pieces in the cracker crumbs. Do that with all of the pieces and cook until the cracker crumb is a golden brown. Try to cook the steaks to a medium rare inside. Salt and Pepper the steaks and enjoy.

4. You can use other breading also and different flavored cracker crumbs to change up the flavor, but Ritz Crackers are never a bad choice.

I also really like my wild game steaks just rolled in flour and cooked in the skillet with butter and olive oil. I feel that the flour coating helps keep the steaks moist and juicy.

 

[Ucsdryder]

I've also heard this about being careful not to shoot Antelope that might be "excited" due to the meat tasting so different.

I’ve seen a lot of antelope hit the dirt, even in the last few years. I’ve never had or heard about a bad one; rutting, excited, full of adrenaline, shot to shit, chased all over the prairie, etc.

I’m convinced it’s 100% caused by heat. Get the hide off asap, get it in a cooler and it’ll be good. Gut it, toss it in the bed of your truck with the hide on and drive it home in the sun, and it will taste like shit.

 

[ncstewart]

I’ve seen a lot of antelope hit the dirt, even in the last few years. I’ve never had or heard about a bad one; rutting, excited, full of adrenaline, shot to shit, chased all over the prairie, etc.

I’m convinced it’s 100% caused by heat. Get the hide off asap, get it in a cooler and it’ll be good. Gut it, toss it in the bed of your truck with the hide on and drive it home in the sun, and it will taste like shit.

I don’t have the tons of experience with just antelope on this( killed 2 and helped with a few others) but do kill lots of animals from javelin to antelope to whitetail to squirrels to fish and I agree with this! Get cool as fast as possible and quality will be good.


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[Lukej88]

For back straps if I have time:

Back strap (chunks not cut into steaks) in ziplock with olive oil, coat the strap, cracked pepper, smoked salt, A1 steak sauce, Dijon mustard, add a beer to make sure the meat is covered while stored in the bag. Mix it all up so everything is coating the meat evenly. Let it sit in the refrigerator overnight. Smoke it on the pellet grill at 150 for a couple hours, turn the heat up to 250 until internal temp of blackstrap reaches 135, pull it and let it rest. The center of the strap will be pink and juicy. Cut it and enjoy!

 

[2Stamp]

Steak Diane and Steak au Poivre are two awesome dishes with pronghorn; any wild meat actually.