Geez Red I can't help as all my antelope have been wonderful table fare.I will agree with the milk bath suggestion though, I have done this in the past and it works. I just use 2% though and let it sit 1-2 hours prior to cooking.

I like to season to tasteboneless medallions then skewer them wrapped in side bacon and grill. My preference is rare but with this techique you can cook to med-well without getting a dry finished product.