Edible antelope???
03-01-2006, 06:09 PM
#1
Thread Starter
Join Date: Jul 2003
Location:
Posts: 2,052
Edible antelope???
I posted a "cry for help" in the recipes section.
Any known way of kicking the sage from this sagegoat? [:'(]
RA
ps
When I have migratory birds ("dark") like ducks, doves etc... I soak them overnight in saltwater and that draws out the blood and takes away that strong taste in the meat. Anything similar for prarie speedsters?
Any known way of kicking the sage from this sagegoat? [:'(]
RA
ps
When I have migratory birds ("dark") like ducks, doves etc... I soak them overnight in saltwater and that draws out the blood and takes away that strong taste in the meat. Anything similar for prarie speedsters?
03-01-2006, 08:31 PM
#3
Join Date: Nov 2005
Location: Cheyoming
Posts: 870
RE: Edible antelope???
Going past how the meat was handled at harvest, the best way I've found to eliminate "sagey" or "gamey" taste/flavor is to soak the meat in buttermilk for about an hour before cooking. Makes the meat look kind of funny, but broil it up and enjoy!!!!!!!!!
03-02-2006, 08:11 AM
#5
Nontypical Buck
Join Date: Jun 2003
Location: Moccasin, Montana
Posts: 1,835
RE: Edible antelope???
4 tbs Hines steak sauce
1 cup Italian dressing
2 tbs Garlic salt
1/4 cup water
Dash of Oragano
Put steaks in a zip-loc bag,dump mixture over it,squezz all the air out of it.Let sit 3-6 hours
Take steaks cut into strips,roll in four and fry in hot skilled with oil or butter,server over Patatos,or rice with a cream of mushroom gravy.
1 cup Italian dressing
2 tbs Garlic salt
1/4 cup water
Dash of Oragano
Put steaks in a zip-loc bag,dump mixture over it,squezz all the air out of it.Let sit 3-6 hours
Take steaks cut into strips,roll in four and fry in hot skilled with oil or butter,server over Patatos,or rice with a cream of mushroom gravy.
03-02-2006, 08:52 AM
#6
Fork Horn
Join Date: Dec 2005
Location: Fairbanks, Alaska
Posts: 419
RE: Edible antelope???
It makes great breakfast sausage, especially the spicier varieties. Don't ever run them hard if you're looking for quality meat. Antelope that have been run around the ranch all day get really gamey.
03-02-2006, 11:04 AM
#7
Join Date: Apr 2005
Location: Missouri
Posts: 1,429
RE: Edible antelope???
Be sure to bone the meat. Soak for thirty minutes in 50/50 mix buttermilk and Italian dressing. Roll in flour and cook in peanut oil over low/medium heat until golden brown. Wheww makin my mouth water thinkin about it.
03-02-2006, 03:11 PM
#8
Nontypical Buck
Join Date: Nov 2004
Location: Back in good ole mormonville...
Posts: 2,431
RE: Edible antelope???
Well if you didn't/weren't able to skin it out immediately and place on ice, not sure what to tell you. We have always had the 'lope on ice within 45 mins of the kill and never had a 'sagey' taste to it. Good luck!
03-02-2006, 04:06 PM
#9
Join Date: Jan 2006
Location: WYO
Posts: 2,298
RE: Edible antelope???
I don't mind the "sage" taste in antelope or sage grouse, but if it bothers you jerky is the age-old remedy. Antelope make some great sausage too- I have a whole freezer full of summer sausage, brauts, and polish sausages from the last two antelope we shot.
03-03-2006, 09:36 AM
#10
Fork Horn
Join Date: Jan 2004
Location: usa
Posts: 464
RE: Edible antelope???
i guess another good one is marinade overnight in italian dressing, or they make a rub for meat to be grilled, i think its the same company that makes that montreal steak seasoning stuff.
but for the life of me i dont know why youd want to do that, antelope is the best!
but for the life of me i dont know why youd want to do that, antelope is the best!