Home Forums Hunting & Shooting Food, Cooking, and Game Preparation The Antelope is Not Half Bad

I'm sitting here at work with 11 fellow co-workers, gourging on some Antelope Fajitas. The antelope was slow smoked over Mesquite wood in a large homemade smoker. It was basted in a Dijon Honey Mustard, seasoned with chili powder, salt, pepper, and Season-all salt. The meat (roast) is then placed in an oven-bag (to retain the moisture) and slowed cooked for 2 1/2 hours. After the 2 1/2 hours, the bag is split open to allow the meat to brown and to obtain the smoke flavor.
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<br>I'm not a large fan of antelope meat, but this takes the "Gamey" taste out of it, and is quite delicious. It then served on homemade flour tortillas.
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<br>Excuse me while I take another bite.
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<br>2nd

Take a look at the Osso Bucco wild hog recipe post. I think that recipe could make any meat taste great. The traditional meat in this Italian recipe is veal, which is usually very lean. Antelope may work very well. PorkyPooh

Good Lord, after doing all that an aged billy goat ought to be passable.
<br>BCR

It's funny how people either hate or love antelope. Both my wife and I rate an antelope steak as #1. The topic seems to either elicit yummmmms or yucks. Got to imagine care has to do a lot with taste...

As a guy who has eaten alot of deer, elk, and antelope, antelope (properly taken care of) IS the best. Maybe they are more finicky to take care of or perhaps it depends on the type of plants in the area they come from, but around here they are tops, and anyone who eats one of my butterflied steaks agrees they've NEVER eaten better wild game.