Cooking Antelope- any advice??

One of my friends got a call the other day and was told there was "Some kind of big animal with horns in his field". :hihi:

He went and they shot a trophy antelope......20 rings (Whatever that means, I'm not a big game hunter). He said 16 rings and 24 inch spread was considered trophy- I forgot how big a spread this one had.

There is a game preserve not too far where people actually pay big $$ to come shoot exotic animals (Which is more understandible) and tame deer, pigs, GOATS. I guess these big CEO's from the city take a pic and put it in their office.....little do the people who see the pic know they're practically tame, I mean serious, I could tell you some funny stories about how tame they are and about hunts that you wouldn't believe.

This antelope had gotten out. The owner came and offered him $500.00 for the head/cape.......dumb coonass cut the horns to do a skull mount- I told everyone he'd cut the horns to use as rattlers. :hihi:

Anyway, his daughter plays on my softball team and he brought me some. I'm thawing it out and was wondering if anyone had any suggestions on what to marinade it in. It's a very pretty meat.

 

G-U-M-B-O ! Seriously, you may want to try milk. Milk has a tenderizing quality about it. Stuff that SOB with garlic,peppers and onions . Pot or oven roast it and voila, you have a meal. Add potatoes , carrots and celery to the pot. You could always make grind it and make patties !

 

You can handle it like venison. The cut of meat you have will drive how long you cook it. Don't cook loins or filets passed medium or they will become tough. Shoulders or butt roasts should be cooked for a long time at a low temperature.

A simple recipe for a roast that works with beef or venison.

Trim the fat down as much as possible
Inject the roast with a cayene garlic marinade.
Poor one beer and one can of french onion soup into your crock pot
Cook the thing on low for 6-8 hours

You will be able to shred that roast with a fork when your done.

 

BRAISED ANTELOPE

Salt and pepper
Flour
3-4 lbs. antelope roast
3 tbsp. fat
2 c. water
1 tbsp. wine vinegar

Salt, pepper, and flour roast. Saute in hot fat until browned. Add water and vinegar. Cover and cook slowly 3 to 4 hours. Potatoes and carrots may be added last half hour of cooking, if desired. Yield: 6 servings.

 

There are some ranches in south Texas that have nilgai, which are Indian Antelopes. The laws allow for safari-style hunting of them (meaning: shooting from moving vehicles.) They are absolutely delicious -- lean, a bit gamey, can be tender.

For grilling, I would hammer the meat a bit, and liberally apply some meat tenderizer. Let it sit for a couple of hours, and then cook it like you would a steak, but with a bit lower heat.

It's also great in sausage, with another mixer meat (e.g. pork, beef, etc.) So if you've got some of that laying around, I would take it to a meat market and get 'em to make a big pile of sausage.

Great, now I can't get the idea of eating some nilgai out of my head.

 

What Hatcher said.
Another idea is to have it ground up and mixed with ground Boston Butt (60% Pork/40% antelope). Along with regular seasonings, add sage and make patties. Best breakfast sausage you'll ever eat.

 

Thanks for the advice. He gave me some steaks (Look like beef round steaks). I'm going to pull from a couple and definitely make a "Brown gravy" with it.

One thing I've learned about venison is to marinade it in COKE, of all things. Talk about tenderizes it too. Only for a couple of hours though.......amazing how it also takes the "Wild" taste out.

May also have the "Help" cook it.........OT and Okie. :hihi:

 

That's what I was gonna suggest, we smoked a large mule deer roast years ago at a tailgate and it was soaked in Coca-Cola over night, tasted great. An uncle killed one in Colorado, other cuts that were not soaked in Coke had a really gamy taste to it.