Antelope - the other red meat

[colorado russ]

Okay, I may get some flak for saying this but I feel antelope is the best tasting North American big game out there! Caveat: The antelope we harvest graze on a mix of prairie grass but very little sage. It\'s not gamey tasting. No smell either raw or when cooking. Had antelope from Wyoming and guess it\'s what you are used to but it didn\'t compare to the CO goats. Just wish those little speed goats were bigger because the 35 lbs we got will be gone quick!

Wife wanted some steaks so I fired up the grill last night. Simple spices on steaks - light garlic powder, sea salt and fresh cracked black pepper. Add wild rice, carrots and a nice bottle of wine! [attachment=2]<!-- ia2 -->antelope din1.jpg<!-- ia2 -->[/attachment] [attachment=1]<!-- ia1 -->antelope din2.jpg<!-- ia1 -->[/attachment] [attachment=0]<!-- ia0 -->antelope din3.jpg<!-- ia0 -->[/attachment]

 

[colorado russ]

Oh, and some sauteed mushrooms in butter and sherry.

 

[WW]

I suppose some peoples taste buds are just different. But in any case, here is my all time favorite antelope recipe.

1/2 pound finely ground antelope

1/2 pound Alpo

Mix well and give it to your dog. Maybe he will eat it and maybe he won\'t :dk: :tease:

 

[cnelk]

Looking good Russ!

I havent had any of my antelope meat yet.
Gonna make breakfast sausage with it pretty soon

 

[iccyman001]

Yum yum yum!!!!!!!!

 

[cohunter14]

Gotta agree with you Russ. The grass fed non sage eating antelope I\'ve had are awesome! I actually grilled up one of my backstraps from last year a few days ago and it was outstanding. Had that and a prime rib over at my folks and everyone was going for seconds on the antelope over the prime rib. The prime rib was great, but that antelope was awesome!

 

[bnsafe]

i dont like wild game, wont eat a deer. but i liked my antelope. it was very good.

 

[bowhunter]

I suppose some peoples taste buds are just different. But in any case, here is my all time favorite antelope recipe.

1/2 pound finely ground antelope

1/2 pound Alpo

Mix well and give it to your dog. Maybe he will eat it and maybe he won\'t :dk: :tease:

:clap: :clap: :clap:

That would have been a good recipe for the western Wyoming Antelope I tried. I am sure their diet makes a huge difference in the taste.

 

[colorado russ]

I\'ve had some jerky from WY antelope that was good. Guy said all he makes is sausage/jerky from them - no roasts or steaks. Guess the sage is already pre-mixed in the meat!

 

[cohunter14]

Yeah, if you do jerky right you can make anything taste good. I just did a bunch of goose I still had from last year and you wouldn\'t know the difference between it and the elk jerky I recently made. But let\'s just say that wouldn\'t be the case if you were just eating the meat :lol:

 

[Zpd307]

id like to know that recipe for goose jerky! the stuff ii have had still tastes goose, but edible..... I use the term loosely

 

[cohunter14]

Gary, all I do is grind it up into 5lb batches and mix it with some of Cabelas jerky seasoning. This most recent time I made batches of pepper and teriyaki. The teriyaki is a little better, but both are really good. I let it marinate in those seasonings at least 24 hours. After that, I use the Cabelas jerky gun (like a caulk gun), squeeze it onto racks, and put it in the smoker. I cook it at 140 degrees with no smoke for 1 hour, then bump it to 150 degrees and add smoke for the next two hours. I finish it at 160 degrees and no smoke, typically for another 2-3 hours (total of 5-6 hours). This is using a Bradley smoker. Hope that helps!

 

[colorado russ]

Gotta love the ease of a Bradley smoker Derek! Just picked up some Cabela\'s brand pucks that I hope work as well as the original one. Black pepper, rosemary and thyme flavored. Like half off so thought I\'d try. Generally prefer pecan but this starts a whole new thread!