Properly cared for, antelope meat is some of the best wild game there is. So good, in fact, that I just cut them up myself! Not hard to do, but the key to good antelope meat begins when they hit the ground. I gut and skin immediately, and get the carcass cooled down as quickly as possible.
No mystery to cutting them up- remove the backstraps and tenderloins, then the quarters. Simply separate the major muscles, and cut them up into steaks. With the front quarters, sometimes I will save a couple of roasts, but usually just cut this meat into steaks as well. Scraps are saved for cooking chicken-fried or for treats for the dog. Burger is a waste of time. Double-wrap in freezer bags or paper, and prepare to enjoy some very tasty eating!
If you are a fan of sausage, then a processor is probably your best bet- I have gone that route in the past, with mixed results. The problem with doing processed meats, IMO, is they are usually 'batched'- meat from a lot of other animals are added to the mix, with unknown care and meat condition.
Why is the burger a waste of time? Too lean Im guessing? Gotta atleast be good for chilli, etc.
Also, for those who hunt Antelope but live east of the mississippi, how do you get your meat home? Ship it? Im looking at a 3-4 day drive in 2018 season.
