OT-Looking for antelope recipes

[awp101]

That's right, the processor finally sent my Blackbuck doe and I got it today, still frozen! (Well, technically MY BB showed up thawed as did the replacement so I dunno who can claim this one... ).

Got some smoked sausage links, fresh sausage links, hamsteaks (what are hamsteaks? ), burger, backstrap, tenderloin (I think) and IIRC there was another cut that I can't recall offhand.

Do I treat it like venison or beef?

[stew71]

AWP, we treat antelope just like venison since both are much leaner than beef. Make sure you add some fat to any ground antelope so that it stays moist. We put the meat in a brine to pull out the blood before we grind it, then use various marinades or spices to flavor the meat. My wife and I just turned some pronghorn into a freezer of spicy garlic & Italian smoked sausage. We mixed it 50-50 with ground pork shoulder and our favorite spice mixtures, had the local butcher stuff the casings, and then we smoked it for a day over hickory chips. The steaks and small roasts will be marinated and cooked just like any other venison. We got lucky as this was a young buck so he was still pretty tender.

Whether its meatloaf or whole cuts, we tend to use salt, garlic, onion, fresh black pepper, oregano, soy sauce, and brown sugar the most. I don't have the amounts available but you can find hundreds of recipes online. Since we smoke our own, we've found that hickory and cherry work the best for us.

Good luck and enjoy!

[awp101]

Thanks!