Antelope
10-12-2013, 08:09 PM
#1
Spike
Thread Starter
Join Date: Oct 2013
Posts: 12
Antelope
My son just filled his antelope tag today and we were wondering if there may be some issues with the taste of the meat. I've heard discussions about adrenalin causing poor taste in the meat. This was his first hunt and he chose to take an animal, a doe, that had already been hit and was lying down. When he approached her, she got up and started off but we could tell she was hit. He put her down with a shot and that was that. I commended him on taking an animal that was certain to die, but now and wondering if the meat may be " off tasting" because of the circumstances. Any comments?
10-13-2013, 05:14 AM
#3
Typical Buck
Join Date: Apr 2013
Location: Buffalo, WY
Posts: 992
I second the kudos on putting down the wounded doe. I'd have done the same thing even if I couldn't get a bite of edible meat off her.
Wati is right. Proper field care is the key and should result in some good meat in a situation like you described.
Wati is right. Proper field care is the key and should result in some good meat in a situation like you described.
10-13-2013, 05:57 AM
#4
Typical Buck
Join Date: Feb 2007
Location: SW Montana
Posts: 550
Congratulations on putting down a wounded animal. The mark of a true hunter!
Antelope has it's own flavor. Sage is a big part of their diet, adds greatly to their taste.
As others have posted, field care is important, and by now you have already done that. Unless it is very hot, I don't skin my antelope until I process them. I do like to hang them for several days to a week. They have to be protected from flies, like being inside a breathable game bag.
When I process them, I cut off anything white -- fat, tendons, silver skin, and all bloodshot meat. I also do not use a saw, as it will put bone and marrow chips into the meat.
I cook mine like all other wild game -- a little on the rare side, and not too much seasoning. I also make a lot of jerky from my antelope.
Antelope has it's own flavor. Sage is a big part of their diet, adds greatly to their taste.
As others have posted, field care is important, and by now you have already done that. Unless it is very hot, I don't skin my antelope until I process them. I do like to hang them for several days to a week. They have to be protected from flies, like being inside a breathable game bag.
When I process them, I cut off anything white -- fat, tendons, silver skin, and all bloodshot meat. I also do not use a saw, as it will put bone and marrow chips into the meat.
I cook mine like all other wild game -- a little on the rare side, and not too much seasoning. I also make a lot of jerky from my antelope.
10-13-2013, 07:49 AM
#5
Typical Buck
Join Date: Dec 2012
Posts: 592
Antelope is my favorite. I really don't know if I prefer it over elk or they are tied on my list.
Care is the issue. Get it cold ASAP. I dropped a doe a few weeks back. It was about 45 minutes from shot to ice chest. Those tenderloins were off the chain good. No, great.
When you draw a tag next time, I can't recommend enough that you get an area with a lot of farming. They will still eat sage, but when they get crops, you can taste the difference.
Congrats! Love the dinners. Stuff those roasts with rosemary and onion. They will be something you talk about for years.
Care is the issue. Get it cold ASAP. I dropped a doe a few weeks back. It was about 45 minutes from shot to ice chest. Those tenderloins were off the chain good. No, great.
When you draw a tag next time, I can't recommend enough that you get an area with a lot of farming. They will still eat sage, but when they get crops, you can taste the difference.
Congrats! Love the dinners. Stuff those roasts with rosemary and onion. They will be something you talk about for years.
10-13-2013, 05:10 PM
#8
Typical Buck
Join Date: Apr 2005
Posts: 612
I've never had bad antelope and it as good as any game meat out there. I've never observed a difference in the taste of sage vs. alfalfa for deer or antelope. We get it skinned, boned and on ice right away and in the freezer as soon thereafter as we can.
10-14-2013, 01:54 AM
#10
Boone & Crockett
Join Date: Feb 2006
Location: Maine
Posts: 12,424
Congrats on your son's success! Also I must tip my hat to him for taking a wounded animal out. I am glad the meat turned out good. My guess was that it would unless it was a gut shot that wounded it. Even then it should of been good with proper care. I agree with hanging then for a while first if allowed to. If not I would skin it and put it in a frig to cool off over night first. I find most game if the body heat is not allowed to escape from it before cutting and freezing ruins the meat.
