Looking For Antelope Recipes

[bigskyscott]

Do any of you folks have any ?

I only have one that I think is really good .

Since I love to grill year-round this is the one I use.

Cut antelope backstrap into 1"to 2'' thick medallions.
Wrap medallions around the outside with uncooked bacon strip (or strips depending on medallion thickness) held in place with some water soaked tooth picks.

Throw on hot grill set on high heat to sear both sides..then turn grill heat down to med.-low . Grill till bacon is crisp and meat is done to your liking...serve.

I like the taste of this meat without any seasoning done this way.The bacon helps keep the meat moist and adds all the flavor I need.

Some folks don't like the taste of "Stinky Speed Goats". I believe its because of the way they were killed that effects the way the meat tastes . If that animal was killed while it was stressed and running the adrenalin these critters pump into their systems is almost overwhelming . All the lope meat I've ever had was from animals killed while grazing or standing still with little or no stress.

I'd love to hear from anyone else with their recipes .

[4pointer]

ANTELOPE STEAKS SUPREME

3 antelope round steaks, 3/4-inch thick
2 tsp. salt
1/4 c. vinegar
1 bay leaf (optional)
1 clove of garlic, minced
Dash of pepper
Dash of garlic salt
Flour
2 to 3 tbsp. cooking oil
1 can cream of chicken soup

Place the antelope steaks in a shallow pan and cover with water. Add the salt, vinegar, bay leaf, and garlic and soak for 3 hour or overnight. Drain steaks and sprinkle with the pepper and garlic salt.
Dredge with flour. Brown on both sides in oil in lightly greased skillet and cover. Cook over low heat for 45 minutes or until tender, turning occasionally. Add the soup and 1 soup can water and cover. Simmer for 15-20 minutes. Gravy may be served over rice or potatoes. Mushroom soup may be substituted for chicken soup. Yield 6 servings.

[4pointer]

BEEF SALAMI

5 lb. beef (ground) (or Antelope Burger)
5 tsp. (rounded) Mortons Tender Quick Salt
2 1/2 tsp. mustard seed
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. garlic salt
1 tsp. hickory smoked salt

First Day: Mix in large bowl and put in refrigerator.
Second Day: Mix by hand and put back in refrigerator.

Third Day: Mix by hand and put back in refrigerator.

Fourth Day: Form into 5 rolls and place on rack or broiler pan. Put in 140 degree oven on bottom rack of oven and bake 8 hours. Turn every 2 hours. It does not fall apart and forms its own casing.

[4pointer]

Here's a good link,,,,,If you try any of them let us know, how thy turned out ;D ;D ;D ;D
www.brokenarrowranch.com/Recipes-TenderCuts.htm

[4pointer]

Here is what I looked up ;;;;;;;;;;;;;; Alot of good RECIPES..
Antelope Recipes.com
Enjoy
Larry

[bigskyscott]

Wow Larry !
Thanx bud . I'm definately going to try these.
Come on out for a "Lope Feast " this fall!! ;D

[fossilman]

I use to BBQ them in a crockpot too.........Made my own sauce ,let it cook on low for 8 hour's-OH MY GOD ;D ;D ;D
Still my fav. is making finger steak's,flour,salt,and pepper,fry in oil.....could eat a whole animal that way(ha ha)....
I haven't eaten Antelope in 15 years,since I left Montana....