I will be cooking some Antelope and have never had Antelope Steaks, Chops or Roasts to play with . This is of course a finite Antelope stash so I'd like to make good with what I have .
Please share what you like and I'll share one with you .
This is one method I have but would like more
Ingredients:
� 3 lb. antelope round steaks
� 2 tsp. salt
� 1/4 cup vinegar
� 1 bay leaf
� 1 clove garlic
� salt & pepper
� garlic salt
� onion salt
� 1 can cream of mushroom soup
� 1 can water
Put steaks in shallow pan with water to cover. Add salt, vinegar, bay leaf and garlic. Soak 3-4 hours. Remove steaks, drain, sprinkle with seasonings. Dredge in flour. Heat oil in skillet, brown meat, cover. Simmer for 40 minutes. Add soup and water. Simmer another 20 minutes longer.

Back To The Stove
Turtle

Try blackening the chops or the round steaks. Melt 1/3 stick of butter and dredge the steaks in it. Preheat the oven to about 180 Fahrenheit. Put a big iron skillet on an outdoor propane burner - the kind used to deepfry turkey. Get it HOT - hot enough that the oil on the cooking surface turns to gray ash. Sprinkle some blackening seasoning on the meat and drop in the skillet. If the skillet is hot enough, the smoke will be so thick that you can't see the steaks for a few seconds. In about a minute, turn the steaks and give them a minute on the other side. When all steaks are done, put them in the oven for about half an hour. Have plenty of bread to sop the juice. My blackening seasoning uses the following: 4 parts paprika, 2 parts each garlic powder, onion powder, cumin, thyme, black pepper, and 1 part cayenne pepper. Two cautions: do only a few steaks at a time or the skillet will cool too much, AND DON'T EVEN THINK OF DOING THIS IN THE HOUSE.

Thanks for this.
I do this with other game but didn't think of it here. Good idea!

Back To The Stove
Turtle

I like this one for a shoulder roast....

Port Herbed Shoulder Roast
4 lb Venison shoulder roast; floured & seasoned with salt & pepper to taste
3 tb Cooking oil
1 Onion, sliced
1/2 Green pepper, chopped
2 cloves Garlic, minced
16 oz Can tomatoes
1/2 cup Port (wine)
1/2 ts Fresh chopped parsley
1/2 ts Thyme
2 Whole cloves
10 Peppercorns
1 Bay leaf
Brown floured roast in oil in dutch oven over medium-high heat. When brown, remove meat from pan, set aside.
Fry onions, peppers and garlic for 5 minutes, stirring often. Add tomatoes, port, herbs and spices. When mixture comes to a boil, add the roast and baste with sauce. Cover and place in a pre-heated oven at 350 degrees and cook for about 2 1/2 hours or until tender. Baste several times with pan juices during roasting. Slice thin and serve with pan juices. Serves 4-6.

I was raised in Antelope country in the Texas Big Bend country and I thought eat,en them would make you stink!

Hey BB. My buddy is a chef in Calgary.He wrote a game cookbook back in the late 80s.It is called GAME,the art of preperation and cooking of game and game fowl.His name is Klaus Wockinger.This guy is very knowledgable.He trained as a butcher at age 15 in Austria and then as a chef at age 18.I do not know of anyone else as good with game than this guy.
Try to find the book.If you can not here is a sample of one of his Antelope recipes.His book also covers deer,elk,moose bear,mountain sheep,small game and birds.As well as how to butcher and care for the meat.

Antelope Medallions Glazed With Stilton Sauce
8 medallions from loin or leg 3 oz each
S&P to taste
2 tbsp peanut oil
2tbsp butter

Sauce
1/2 cup whipping cream
1 tsp cornstarch
1 tbsp port wine
2 oz stilton or mild blue cheese

Heat butter and oil in heavy bottomed frying pan over medium high heat.Season medallions with salt and pepper and fry to your liking.Remove meat,set
aside on plate to catch juices and keep warm.

Discard frying oil.Pour cream into pan and boil down to half the volume.Mix cornstarch with port and gradually stir into cream.Add cheese and meat juices:then reduce until sauce becomes very thick.
Spoon sauce over medallions and glaze under broiler until brown.Serve on warmed plates or platter.
Serve with spinach and fried potatoes.
Can also substitute mountain sheep or lamb in this recipe. Serves 4

After reading that recipe, I take back anything I've ever said bad about Canada. Is this guy interested in adopting a 39 year old man?

I am currently choking on my salivation.

Sorry 120MM.Child services is probably still busy processing my adoption request.Some other great recipes in this book include.

-Wild Turkey Medallions in Basil Sauce
-Braised Partridge in Cabbage Leaves
-Saddle of Hare in Cream Sauce with Gin
-Bear Loin Marinated in Vinegar and Raspberries
-Moose Tenderloin in Puff Pastry
-Bavarian Game Meat Loaf

Also some really good desserts like:
-Hazelnut Souffle
-Austrian Apple Srudel
-Maple Syrup Parfait
-Homemade Cranberry Ice Cream
And Apricot Dumplings

Antelope Chili Verde

Dip 1 or 2-inch chunks of antelope (1 or 2 pounds) in seasoned flour (Seasoned salt, black pepper, garlic powder). In a deep pan, brown the chunks in a little oil. (1/4 cup is more than enough usually.) When the meat is almost browned enough, add chunks of onion and green bell peppers. You can also add or substitute Anaheim peppers. Add Jalapenos if you want more heat. Mix a couple tablespoons of the seasoned flour with a half cup of water in a bottle with a lid, shake it well to make a thin paste, and add it to the pan. Stir to thicken. If you like, you can add a large can of green enchilada sauce. Serve in burritos, over rice or noodles, etc.