Utah Wildlife Forum banner
1 - 14 of 14 Posts

·
Registered
Joined
·
4,808 Posts
Discussion Starter · #1 ·
How is antelope meat, have been thinking of putting in for antelope the last couple years and just haven't done it, also how hard are they to find and kill?
 

·
Registered
Joined
·
6,308 Posts
I used to make the comments that everyone else would make about goat meat, until a member brought some to the BBQ in Sept. Darn tasty. Great BBQ. As far as finding them and shooting one. I don't hunt them. But I have been very close to many up in Wyoming when I'm shooting P-dogs. I don't think it would be much of a problem to drop one.
 

·
Registered
Joined
·
2,222 Posts
I'll be able to tell you more after this coming weekend. I am taking two of my kids and my nephew for his first big game hunt to Wyoming.

Actually I have done it many times and I can't imagine that it will be much different this year.

The way I figure it is that it is a great hunt for a first time big game hunter to get hooked on a mostly simple hunt. In the words of Bear Claw, "you'll do fine pilgrim, you'll do fine".
 

·
Registered
Joined
·
8,221 Posts
I just butchered 6 yesterday. I harvested 4 and my younger brother took 2 in Wyoming this past week. They'll be gone by spring. :wink:

Antelope is some of the most delicate meat that you will ever bite into. Just don't over cook it. My favorite way is to marinate large roasts or whole backstraps in worchestershire, red wine, garlic (lots), a bit of rosemary, and crushed pepper or whole peppercorns for a half an hour or so. You don't need to marinate it too long, it soaks it up quick. Grill med. rare and slice it like you would roast beef or prime rib. You won't even need a knife to eat it. A bit of horseradish is good as well.

If you would like some and are up north one of these days, let me know and I'll toss you a bit.

Antelope hunting is a hoot. Not as challenging as other big game hunts (unless you want to do it with a bow) but very rewarding and constantly entertaining, especially if you're in a high density area. They typically have a comfort zone that they will tolerate people getting into, my experience is 400 yards or so. The sneak is the best part of goat hunting, just beware of the cactus!
 

·
Registered
Joined
·
580 Posts
as with many i have just returned from a great trip in wyoming we harvested 4 and one really big goat that we had scored at 83 and 2/8 we turned them over to hunsakers and there going to be made into sausage that stuff is really great were already planning a trip for the guys next fall. we actually lost count of how many goats we saw and we were hunting between the first and second hunts :D :D :D
 

·
Registered
Joined
·
812 Posts
with antelope the problem is not spotting them it is the actual kill shot. you will be shoting around 400 yards at an animal not much bigger than your average sporting dog. overall one of the funnest hunts to go on. and the meat is excellent if you remember to skin them within 30 minutes after they are down and into a cooler to cool off the meat rapidly.
 

·
Registered
Joined
·
8,221 Posts
+1, Get those suckers cooled off quick. I hate seeing whole animals in the back of a pick up in September. Might as well rub it in dog **** before you eat it.
 

·
Registered
Joined
·
5,218 Posts
This time I made my antelope into jalapeno cheese sauage, hot sticks, and jerky. I did butterfly the back straps.
 

·
Registered
Joined
·
2,222 Posts
Treehugnhuntr said:
My favorite way is to marinate large roasts or whole backstraps in worchestershire, red wine, garlic (lots), a bit of rosemary, and crushed pepper or whole peppercorns for a half an hour or so. You don't need to marinate it too long, it soaks it up quick. Grill med. rare and slice it like you would roast beef or prime rib. You won't even need a knife to eat it. A bit of horseradish is good as well.
Wowzer!!! that recipe would make skunk taste good. It almost sounds like duck or Goose could taste good with it also.

I like the kind of meat where the recipe says "Place meat on Grill. Cook until done, season lightly to taste and eat."
 

·
Registered
Joined
·
8,221 Posts
That hurt my feelings. If you were any kind of cook you'd know that rosemary clashes with skunk. This recipe is also dynamite for pot gut's.
 

·
Registered
Joined
·
390 Posts
Treehugnhuntr said:
My favorite way is to marinate large roasts or whole backstraps in worchestershire, red wine, garlic (lots), a bit of rosemary, and crushed pepper or whole peppercorns for a half an hour or so. You don't need to marinate it too long, it soaks it up quick. Grill med. rare and slice it like you would roast beef or prime rib. You won't even need a knife to eat it. A bit of horseradish is good as well.
just cooked up a roast this way... Very Tasty!!!
today I made Antelope into: summer sausage, Jerky & this roast.. great stuff!! cut up the rest into finger steaks and wrapped them up & froze them. Yep We Love Antelope!
 
1 - 14 of 14 Posts
Top