|
I've cooked some inner tenders and some backstrap over charcoal. Far more tender than deer. I was surprised at a total absence of any gaminess at all. Rather bland, really, which opens the door for all manner of inventiveness with spices and marinades...
The antelope was from open grasslands near Marfa, TX. He was cleanly field-dressed, and butchered out within a few hours of shooting.
|