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ANTELOPEGrilled Antelope Steak
Chili Recipe
Bourbon Antelope Steaks
Roast Antelope with Sweet Onion Sauce
Antelope recipes are not overly abundant, and this game species can be hard to get right.  Here are some recipes that you may not have seen before that might be ones you want to give a try.

Remember, the first step in any good recipe for game or fish is proper care in the field.  Once you have done that, the recipes are the fun part!

Antelope Recipes

Antelope Recipes in PDF Format

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Before you get to the point where you are using any of these recipes, assuming you harvested the antelope, one of the main factors in the quality of the meat will be field care as well as the care your harvested game receives prior to cooking and going to the table.

The diligence you observe in these stages of the preparation process will go far in insuring the quality on the table. Attention to detail will reduce waste and enhance the taste of the food.

Grilled Antelope Steak

  • 3 lbs antelope steak, cut 1 1/2 inches thick
  • 3/4 cup lemon juice
  • 1/4 cup chopped onion
  • 1/4 cup vegetable oil
  • 1/4 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon thyme (optional)
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon oregano (optional)
  • 2 cloves garlic, crushed

In plastic bag or large shallow bowl, combine all ingredients except meat. Add meat and marinate 6-8 hours. Prepare barbeque for cooking. Place steak on rack 6 inches above hot coals. Grill 10-15 minutes, basting occasionally. Turn, continue basting, and grill 10-15 minutes longer for medium steak. Serves 6-8.

Deer/Antelope Chili Recipe

  • 1 lb ground venison
  • 1 lb ground antelope
  • 1 lg. can tomato juice
  • 1 onion, chopped
  • chili powder
  • 3 cloves garlic, chopped sage
  • seasoned salt
  • bell pepper, chopped
  • serrano pepper, chopped
Directions: Brown meat. Add other ingredients and simmer for 1 1/2 hours.

Antelope Ginger Straps

  • 2lb. Shoulder straps, cut 1/2" wide and 3" long
  • 12 Gingersnaps
  • 1/4 cup Olive oil
  • 1 can Onion soup, condensed
  • 2/3 cup Water
  • 1/3 cup Cider Vinegar
  • Salt and pepper to taste

Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Yield: Serves Four

Bourbon Antelope Steaks

  • 4 (10 oz.) antelope steaks
  • 2 Tbsp. yellow onion, diced
  • 1/2 c. bourbon
  • 1/2 c. soy sauce
  • 1/2 c. brown sugar
  • 2 cloves garlic, chopped
  • 1/2 c. lemon juice

In a small bowl mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic until sugar is dissolved. Place steaks in a single layer in a shallow dish. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours, turning steaks hourly. You may also place steaks and marinade in gallon size zip top bag for an easy way to marinade your steaks. Remove steaks and discard marinade. Place steaks on a hot grill and grill until desired doneness.

Roast Antelope with Sweet Onion Sauce

  • 1 (3-4 lbs.) boneless Antelope loin
  • 2 Tbsp. oil or clarified butter
  • Salt and freshly ground black pepper to taste
  • 2 sweet onions, chopped
  • 1/2 c. chopped carrot
  • 1/2 c. chopped celery
  • 4 cloves garlic, minced
  • 1 c. dry red wine
  • 2 1/2 c. beef stock, veal stock, or game stock
  • 4 Tbsp. butter, at room temperature

Preheat oven to 400 degrees. Heat oil in a heavy, ovenproof pan over medium high heat. Season the loin with salt and pepper and sear on all sides. Remove the loin from the pan. Add onions, carrot, celery, and garlic to pan and cook for 2 minutes, stirring frequently. Remove pan from heat and place the loin on top of vegetables. Place pan in preheated oven and cook to medium-rare, 10 to 12 minutes per pound. Remove the loin from pan and keep warm in foil. Place pan over high heat on stove top, add wine to deglaze pan. Reduce to a thick sauce consistency. Add stock and reduce by half. Strain into a sauce pan; discard vegetables, and reheat, reducing further. Whisk in butter, 1 tablespoon at a time, and add salt and pepper to taste. Serve meat with sauce.
Serves 6


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Last Updated July, 2014
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