antelope marinade

[azhuntnut]

Does anybody have a favorite marinade they like to mix up for antelope steaks? David

[Chef]

Antelope is fine eating!

In my opinion very mild and sweet.

It isn't very tough and therefore doesn't require much tenderizing.

 

It takes to marinades and dry rubs very well too.

 

Here is a dry rub that I use. Quantities are about even except for the salt,

so if you hit it with two teaspoons of one spice, hit it with two of the rest.

I like this rub because it's not only flavorful, but gives a nice color to the meat.

 

Paprika

Chile Powder

Garlic Powder

Onion Powder

Black Pepper

Brown Sugar

Salt, season to taste after cooking.

 

As far as marinades, here is a nice one...

It's spicy and smokey with a hint of sweetness.

Marinate for about two hours before cooking.

Double or triple the recipe as needed.

 

Crushed garlic, two cloves

Minced Onion, 1/4 cup

Chipotle pepper (canned), two each, minced

Cracked Black Pepper, 1 teaspoon

Honey, 1 tablespoon

Olive oil, 3 tablespoon

Red Wine Vinegar, 2 teaspoon

Salt, season to taste after cooking

 

One thing that goes great with both of these is caramelized onions.

Take three onions and half them, then slice thin.

Place over low heat with a tablespoon of olive oil and 1/8 stick of butter and 2 teaspoons of brown sugar.

Cook, while tossing occasionally, until the onions turn a nice rich walnut brown.

 

Hope you enjoy and take some pictures letting us know how it all turns out!

[.270]

you guys like all that foofoo stuff on your goat? i like 3 things, salt, black pepper and flop it in flour and fry it well done in a little oil. and make some gravy with the leavin's. and either grated crunchy fried taters or biscuits. or both. and i like to slice it about 1/4 to 3/8 inch thick. pronghorn has some real flavor to it and it don't like to cover it with a buncha other stuff. same with deer and elk. and i never want garlic in the same room with it. garlic makes game taste rank to me. try it. save all that marinade for beef, chicken and javelina. Lark.

[HEADACHE]

this is the only marinade I like at all..

 

[Schmitty]

Just got done eating the last of last year's antelope. Meat was stir fried with zuchinni, peppers, tomatoes, mushrooms, onion, garlic and cilantro served over rice.

 

It was a pretty fulfilling meal as the only store bought items were the mushrooms,rice and garlic. Everything else came from the grasslands of NM and our garden.

 

I'm of the opinion that antelope backstraps are best cooked over mesquite coals lightly coated with olive oil w/ salt, coarse pepper and a maybe a hint of garlic. I like to cook the straps intact until rare/medium rare and slice thin against the grain.

 

Wish I had another one in the freezer.

 

Schmitty