I
Idahotrophyhunter
Guest
I have lots of meat and am looking for some good recipes.
Adam
Ridgeline Outdoors Hunt Staff.
Adam
Ridgeline Outdoors Hunt Staff.
For good clean cuts of meat like back strap and a couple of the larger clean muscles in the rear quarters.......
Cut into steaks about 3-4" wide and 1/2-3/4" thick
Dredge in egg wash then flour and fry in a little veg. oil in hot pan...Season w/ garlic salt and season salt and pepper...DO NOT OVER COOK !!!.
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
Cut into steaks about 3-4" wide and 1/2-3/4" thick
Dredge in egg wash then flour and fry in a little veg. oil in hot pan...Season w/ garlic salt and season salt and pepper...DO NOT OVER COOK !!!.
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
huntingjlc
Active Member
- Messages
- 151
LAST EDITED ON Sep-30-09 AT 02:31PM (MST)[p]I smoked my entire antelope this year. I cut it up like I would for jerky, 1/2 to 1 inch wide by about 1/4 thick. I then marinated it for 24 hours. I make my own marinade. Consist of 2 bottles of Worchestershire Sauce, 2 bottles of Soy sauce, 2 big bottles of Tobasco, and 1/2 can of 7UP.
I then smoked it for about 2 hours at 200 degrees.
The woodchips were hickory. My smoker also has a water pan in it. I cut up 4 Granny Smith Apples and put in the water.
You would never guess it is antelope!
I also use this recipe on venison.
I then smoked it for about 2 hours at 200 degrees.
The woodchips were hickory. My smoker also has a water pan in it. I cut up 4 Granny Smith Apples and put in the water.
You would never guess it is antelope!
I also use this recipe on venison.
sageadvice
Long Time Member
- Messages
- 11,849
Though i took extreme good care of my last lope, it was not edible, my dog turned his nose up at it. Serious! I'll be bringing back a stud antelope buck from Wyoming this year, maybe a decent one 
, so looking forward on hearing of different ways to cook the dang thing. Thanks!!
Joey
, so looking forward on hearing of different ways to cook the dang thing. Thanks!!Joey
2lumpy
Long Time Member
- Messages
- 7,993
I like antelope meat if it's taken care of properly. To me it tastes sweeter than deer but here are my rules.
Kill it before it knows your anywhere in the neighborhood. Any animal that's run a mile is hot and the flesh full of undesirable fluids.
Get the hide off it as soon as you finish taking your pictures. In the field, before it goes in the vehicle.
Get it on ice as soon as you load it in your outfit, Pack the body cavity with ice bags and pack ice bags around the rest of the large meat areas. Wrap the entire package, ice and all in a canvas tarp and cover the trap with anything else that will hold the cold air next to the meat.
Get it to your butcher or to a cooler as soon as possible, Never, ever let it get warm after it's dead.
Some folks like to age their meat, I usually don't age antelope very long and when I butcher it I do it myself so I can make sure not one hair or a single grain of fat is left on the meat.
Cook it any way you like wild game. In lot of tomato sauce, onions, peppers in a slow cook crock pot or cube and flour fry it like you would chicken fried steak. Dutch oven it with bacon, onions, potatoes and cartons, Marinate and bar-b-que is also good.
You don't need to over cook it but some folks like it dry, some like it moist. Us the same rule you us for lamb and mutton, NEVER, NEVER, EVER eat it after it's cooled off. Antelope must be eaten piping hot, above all else. You will not enjoy cold antelope regardless how it's prepared.
Any older animal, cow, chicken, deer, elk or antelope will be tougher and stronger than a young one. Tough and strong usually doesn't taste all that great regardless of the species.
DC
Kill it before it knows your anywhere in the neighborhood. Any animal that's run a mile is hot and the flesh full of undesirable fluids.
Get the hide off it as soon as you finish taking your pictures. In the field, before it goes in the vehicle.
Get it on ice as soon as you load it in your outfit, Pack the body cavity with ice bags and pack ice bags around the rest of the large meat areas. Wrap the entire package, ice and all in a canvas tarp and cover the trap with anything else that will hold the cold air next to the meat.
Get it to your butcher or to a cooler as soon as possible, Never, ever let it get warm after it's dead.
Some folks like to age their meat, I usually don't age antelope very long and when I butcher it I do it myself so I can make sure not one hair or a single grain of fat is left on the meat.
Cook it any way you like wild game. In lot of tomato sauce, onions, peppers in a slow cook crock pot or cube and flour fry it like you would chicken fried steak. Dutch oven it with bacon, onions, potatoes and cartons, Marinate and bar-b-que is also good.
You don't need to over cook it but some folks like it dry, some like it moist. Us the same rule you us for lamb and mutton, NEVER, NEVER, EVER eat it after it's cooled off. Antelope must be eaten piping hot, above all else. You will not enjoy cold antelope regardless how it's prepared.
Any older animal, cow, chicken, deer, elk or antelope will be tougher and stronger than a young one. Tough and strong usually doesn't taste all that great regardless of the species.
DC
sageadvice
Long Time Member
- Messages
- 11,849
2Lumpy, that's some good info!! Thanks
Joey
Joey
LAST EDITED ON Oct-01-09 AT 06:04PM (MST)[p]I cook on a grill outside and workes great for this.
Sweet Antelope Roast
200 degrees
tinfoil on rack that will hold roast
SS Steel Bowl with 6-8 cups water
Can of Pineapple Rings
Wipe down roast with butter. Dry rub in seasoning salt like Alpine, Lowerys, etc. Place in pan stick pineapple rings to roast with toothpicks, pour some of the excess juice into pan. Let set 1-2hrs at room temp if not super warm(65-70), cover with saran rap. Heat grill place water bowl over low heat(just hot enough to steam). Put roast on grill until cooked to med, turn off heat let stand for 10mins. Slice & serve.
Wayne
Sweet Antelope Roast
200 degrees
tinfoil on rack that will hold roast
SS Steel Bowl with 6-8 cups water
Can of Pineapple Rings
Wipe down roast with butter. Dry rub in seasoning salt like Alpine, Lowerys, etc. Place in pan stick pineapple rings to roast with toothpicks, pour some of the excess juice into pan. Let set 1-2hrs at room temp if not super warm(65-70), cover with saran rap. Heat grill place water bowl over low heat(just hot enough to steam). Put roast on grill until cooked to med, turn off heat let stand for 10mins. Slice & serve.
Wayne
R
rumproast
Guest
Smoked Lope straps--mm, mm, melt-in-your-mouth good.
Happenstance--went to the local smokehouse here in Gillette a couple weeks ago with some blade cuts from my Elk for the owner-friend to smoke up in his 6000-lb. rotissiere smoker we call "Elvis". He was just pulling out, among other things, some Lope straps a guy had given him to "just make 'em taste good".
He sliced off a piece or two, quality control, mind you, and I darn near wish the Significant Better-Half Woman was there to be part of.....no, that's going too far.
Anyway, Smoked Elk outstanding, smoked Lope to kill for, if you have the opportunity.
Otherwise, fry 'em up like I do and REDDOG does.
Rump
Happenstance--went to the local smokehouse here in Gillette a couple weeks ago with some blade cuts from my Elk for the owner-friend to smoke up in his 6000-lb. rotissiere smoker we call "Elvis". He was just pulling out, among other things, some Lope straps a guy had given him to "just make 'em taste good".
He sliced off a piece or two, quality control, mind you, and I darn near wish the Significant Better-Half Woman was there to be part of.....no, that's going too far.
Anyway, Smoked Elk outstanding, smoked Lope to kill for, if you have the opportunity.
Otherwise, fry 'em up like I do and REDDOG does.
Rump
silverstatehunter
Active Member
- Messages
- 338
IF you get a real Gamey antelope, try using Dejon Mustard in your marinade. Cut the meat into thin steaks like maybe an inch thick, marinade for 24 hours and then sear the steaks in a pan. It really helps turn a gross antelope into something good. Play around with marinade if you like but make sure you include that dejon mustard.
ishootaRUM300
Active Member
- Messages
- 494
LAST EDITED ON Oct-11-09 AT 06:19AM (MST)[p]Rumproast can you divulge the name of the meat market you speak of I go threw Gillette when I go and visit my aunt and uncle in Rawlins.
stillhunting
New Member
- Messages
- 2
I do my antelope as all my game meat,marinade with the generic marinade mix from the seasoning section at the store. Some of the flavored ones are OK but I like to season my own, but use a little extra oil then add whatever extra flavors you want like bbq sause,Italian seasonings,mexican seasioning, worcestershire ect . the main thing is not the flavour but to get the oil and moisture into the meat.If it is a little tuffer piece beat a little with a meat mallet to help absortion.Then I NEVER fry ,I always grill ,if I fry game nobody in the house will eat it but if it's grilled they snap it up!! Medium to med/rare It only takes a few min to go from jucey to jerky.Only marinade 1 to 8 hours, much more and the acids in the viniger and marinade change the texture of the meat.
predator
Very Active Member
- Messages
- 2,567
I love antelope meat, it actually is my favorite after moose.
I also prefer simple, so I fry steaks in olive oil with chopped garlic and shallot slices. Seasoned with simple salt and pepper, cooked medium rare, topped with some hot sauce.
I also use a cedar berry marinade that is to die for, it really shines on deer. Cooks up into a great brown cream sauce!
Pred
I also prefer simple, so I fry steaks in olive oil with chopped garlic and shallot slices. Seasoned with simple salt and pepper, cooked medium rare, topped with some hot sauce.
I also use a cedar berry marinade that is to die for, it really shines on deer. Cooks up into a great brown cream sauce!
Pred
Wiszard
Long Time Member
- Messages
- 10,892
I simply fry my antelope 1/2"-3/4" steaks in a frying pan. First, melt plenty of butter in the pan and get it nice and hot. I place the steaks in the center of the pan. I have already cut up about 1/4 of an onion in 2 inch pieces. I put the onion around the outside of the pan so they'll cook at a slower rate than the steaks yet are still being sauteed in the butter. I don't like fully cooked onions so I keep a close eye on them to make sure they don't get totally limp. Keep you mind out of the gutter! I make sure the steaks do not get over cooked. If they do, they go to my dog. It is crucial not to over cook antelope in my opinion. I sprinkle the steaks with Santa Maria style BBQ seasoning (Suzie Q's- check it out on the web) and cut in pieces. I've got just enough onions for the bit size pieces of steak I've just cooked. I love it. If cooked just right....it's the best meat I've eaten. I cooked my '08 Nevada goat's backstraps the day after I shot him and it melted in my mouth!
I've tried coating steaks in flour w/ egg to make it like country fried but it didn't turn out too well!
Steve
I've tried coating steaks in flour w/ egg to make it like country fried but it didn't turn out too well!
Steve
Rodzilla_v
Active Member
- Messages
- 225
What I do is simple.. soy souce and fresh ground pepper. (marinate 30 minutes tops)
If I have lots of meat I do a pasta dish as well... Nothing better than Antelope Steaks (maybe some good Elk Steaks).
-Zilla
If I have lots of meat I do a pasta dish as well... Nothing better than Antelope Steaks (maybe some good Elk Steaks).
-Zilla
sageadvice
Long Time Member
- Messages
- 11,849
Well Guys, up above i spoke of how bad my last antelope was. The one i got in Wy this year, nice 80"er, though is just FANTASTIC!!! Not sure why the drastic difference in taste but i've cooked this guy about 6-7 different ways and i can't get enough of the stuff, wish the processor, that we got him to right away after gutting, put more in each package.
I stand corrected!! Antelope is now one of my favorites, possibly the best game animal meat that i've eaten to date!
Thanks for all the tips, great stuff!!
Joey
I stand corrected!! Antelope is now one of my favorites, possibly the best game animal meat that i've eaten to date!
Thanks for all the tips, great stuff!!
Joey
O
Outdoorsman51
Guest
I made antelope chili that really turned out good. Also had some of my meat made into chorizo sausage. Made jambalaya with this and added some pheasant and trout, and actually turned out amazing. Added a little more butter than usual to make it kind of an ettoufe/jambalaya. Kind of a take on catfish,andouile, and chicken jambalaya. I would imagine you could do the same thing into a gumbo. Then again, i'm sure not everyone had their antelope made into chorizo.
