I appreciate the ideas guys, thanks. The taste I am describing is not really the classic "gamey" or wild blood taste but in actuality truly SAGE because the sagebrush in the area was practically ALL that was there. The animals smelled of it as soon as we cut them open. The meat itself tastes good,but the sage just overpowers the natural flavor and the marinade I used. I will probably try the saltwater or buttermilk soaking and see what happens, I bet that will take it out.

As for the temp and time, the meat was PERFECTLY done. I NEVER cook meat over medium and typically at low-medium heat for only 10-12 mins. It was very tender and moist. Personally I would rather eat my boots than dried out meat, ESPECIALLY wildgame.

As for the animal, they were clueless we were around and they were just wandering around the desert. I busted him at 367yds with my Warbird so he never ran. We field dressed it instantly but too my surprise we continued riding around with it until dark (about 2-3hours) in the back of our guides pickup. It wasn't in the sun but it didn't have any ice in it either. He was the last of our two antelope and as soon as we finished cleaning him we started looking for muleys. We had already taken my brothers lope back into town at lunchtime (nearly 1 hour away) so I guess the guide didn't want us feeling like we would've been missing an afternoon hunt by turning back around and going back too the processors with my lope.

I haven't given up tho, I'm sure I can do something with this meat. I am not one to waste it without exhausting all avenues. If nothing else I am sure I can make some kickarse stew with it at turkey camp next month!

Thanks again,
RA