jeff 300
Well-Known Member
here's one thats one the ranch i just got. is he a shooter???
Last edited:
I sure would take the shot. I'm not as picky as some I know but I would be proud to have him over my fireplace. Couldn't ask for a better shot, too. Would be nice to see him from the front but sometimes you don't have that luxury.
I'm going to have to agree with RedChili...that's a buck worth taking.
Are antelope any good to eat?
Wow, I wouldn't HESITATE to flip off the safety. And then retire the nice buck who currently adorns my wall above the mantle.I'm going to have to agree with RedChili...that's a buck worth taking.
Are antelope any good to eat?
Wow, I wouldn't HESITATE to flip off the safety. And then retire the nice buck who currently adorns my wall above the mantle.
Antelope are good eating IF you don't ruin it. I've seen a lot of styles of handling and cooking the meat, and most make it ... um, not as good an experience as it could be, let me put it like that.
Don't run the animal, and dress the animal and cool the meat down ASAP. Them's the principles.
I hunt with coolers and ice in the truck. The second I field dress the animal, it goes up on a hoist on the front of my truck, and the peeling starts, my back to the wind (so the hair, which fairly EXPLODES off the hide as you skin, won't get in the meat. I hate tarps). Caping is easier too, if he is a buck worth mounting.
This also makes it easy to remove the front shoulders (careful to follow the scapula so you don't damage the backstraps, which I take clear up the neck), and I use a knife on all the joints rather than saw the legs (unless I am in a hurry for some reason). Tenderloins go in a freezer-thickness Ziploc. Then (and some will give me gas for this) the meat goes in a white tough garbage bag and in the cooler, as I remove each quarter (this is why I don't want sharp edges on the bones). Keeps the water off the meat. Then slice off the back straps and they go in a gallon freezer Ziploc. Cover all with ice and close it up.
I keep the brisket and flanks though there isn't much, because it simmers down nicely in the crock pot. Good red chili. You can keep the front legs from the hock up, not much below that worth wrestling with. Same with the rear. Good rump roasts can be had, see crock pot notes above. Backstraps make good steaks of course. If you elect to cut the rump roasts into steaks, that works too, though better with does (especially younger ones).
When I butcher the meat, I clean it - as little water as possible - and vacuum seal it with olive oil (there is NO fat on the meat), worcestershire sauce, some garlic, Montreal Steak seasoning sometimes, and in the case of the steaks I might throw some melted butter in there too. This lets the marinade permeate and seal the meat from freezer burning. Don't use anything TOO strong or you will overpower this mild meat. When grilling steaks DO NOT OVERCOOK as the meat can get rubbery. Cooked on a HOT fire and served rare or medium rare, you will have a following of friends. I kept elk camp entertained with antelope steaks freshly grilled one year and had folks lining up for thirds. First time they'd had antelope.
Roasts are nice in the crock pot, but I season, flour and sear them first. Searing meat is important IMHO for flavor. Sometimes you can put olive oil in a Dutch Oven and sear them, then add beef broth, onions, canned tomatoes, shallots, Italian herbs, red wine, and simmer in the oven on low heat until the meat falls apart. The meat dries easily, so slicing into smaller sizes helps the meat absorb the liquids. Stew is wonderful for that reason. So is green chili, but you need to add seared pork fat to that if you want flavor.
Some have referred to it as the queen of meats, but elk holds that honor IMHO. Good meat though, if hunted, handled, and cooked properly. If not, rubbery liver like any venison.
When I butcher the meat, I clean it - as little water as possible - and vacuum seal it with olive oil (there is NO fat on the meat), worcestershire sauce, some garlic, Montreal Steak seasoning sometimes, and in the case of the steaks I might throw some melted butter in there too. This lets the marinade permeate and seal the meat from freezer burning.