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Old January 2, 2013, 06:11 PM   #12
FrankenMauser
Senior Member
 
Join Date: August 25, 2008
Location: 1B ID
Posts: 6,870
HiBC has the right idea -
Don't hide the Antelope meat under 17 different layers of seasoning and hot spices.

My primary meat source in Antelope. Elk isn't nearly as common as my family would like, and I haven't had deer in my freezer for about 15 years. There's a bit of pork thrown in, but Antelope still beats it.
And, beef and chicken? Pffft. I can't afford the good stuff, and I despise the trash we get in grocery stores.


For Antelope, butter is all you need.
If that's too bland, add a little garlic and maybe some black pepper.

If the meat was properly cared for (and the fat removed), it'll taste just fine.
My in-laws from North Carolina didn't even know they were eating venison, when I cooked 3 lbs for them in October, with nothing but butter, a dash of salt, and a maybe half a clove of garlic.


When my wife wants something "different", I'll marinate cubed or sliced Antelope in 'Zesty' Italian Dressing over night. I pull the meat chunks out by hand, and don't worry about any dressing still on them. ...Straight into a medium / medium low pan, and it's done in a couple minutes. I think it ends up tasting like 'zesty' deer, but most people really like it.


Her personal favorite, is Antelope seared in a hot pan, then drowned in butter and chicken stock. Add an appropriate amount of wild rice, and let it simmer until the rice is done. Serve with rolls, and watch everyone eat until they can't stuff any more in their faces.


If all else fails - use it like any other meat. Just make some minor adjustments to compensate for the low fat and moisture content (cook it slowly, and add a fat).


I have a bag of tortillas that needs to be finished off...
Antelope tacos for dinner!
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