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SAVORING THE BEAST....

:)A few days ago I decided to try an antelope roast in the crock pot. A trip to Harmons supplied the carrots, celery, potatoes, garlic, onions and beef stock plus some country bacon.

Fortified with a bit of Canadian Hunter on ice I commenced slicing, dicing and searing the roasts from two ladies of the high plains. One doe had fallen from a modern AR-15 IN 6MM TURBO and the other from a 66 year old Remington 722 in 257 Roberts.

To night, after a trip to Cabels, I savored another bowl of the food of the gods and thanked the beasts....

Bill
 
This should be interesting...I lived in Wyoming for almost 17 years. I must have been doing something wrong because I NEVER tasted any antelope that was any good. The smell alone is enough to make a baby cry!! You are tasting the ingredients you used! Now, let's talk about elk. That's a whole different world. YMMV.
 
dedogs said:
"Different strokes for different folks" Do you not ever season your Elk?

Never.

As far as goats are concerned we make jerky out of em.. A lot of folks here use the meat for sausage meat, or at least part of it mixed with pork.
 
No dog in this hunt but an western hunter told me that for the antelope to taste good, it had to be skinned immediately. Is that true?
 
I've never had antelope either (that I know of). My grandfather used to live in the high desert of Oregon. He told me repeatedly that antelope had to be skinned immediately, the hair must not touch the meat, and that the meat had to be cut very thin - steaks not thicker than half inch, and quarter inch was better.

He should have known, he lived through the depression off of antelope he was able to flag in and shoot with a 250-3000.

Some day I'll have to find a way to go hunting for one. I've never been able to draw a tag.
 
Antelope must be cooled quickly or it will taste rancid. If taken care of it is my favorite. I have enough points to go this year and I am looking forward to it. Mmmmm, can't wait!
 
My son and I were invited to join another father and son team for a Wyoming antelope hunt in 1984. Thirty one years have slipped by with fifty six buck antelope tags filled.

Jr developed the "lope" rack to skin, wash and bag our animals in areas with no trees. With one exception we cut and wrapped all our game including a few mule deer.

I do enjoy Hunting these "high plains" drifters and have used a number of long range pistols and rifles in the harvest.

The goal each year, draw a tag or tags, shoot straight and do not mess up the back straps ::)

Bill
 
I've had several speed goats that were excellent. They were all shot around alfalfa which may help.
 
how to have great antelope meat! must be skinned as soon as possible and you must use gloves and not get any hair on the meat! fry up some and taste before you freeze and if you don't like taste put some cumin on it and freeze. when you take out of freezer let thaw in bowl of milk and then drain in colander this way all blood is gone. we drain all meat in colander even beef from stores. I have killed lots of deer in hard rut that sometime taste but put some cumin on it and taste gone. I have been killing antelope for years with a bow because I can get a tag every year and if you take your time it is some great meat! must not let any hair get on meat and dry period!!
 

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