This August my husband got to go along on a friend’s Antelope hunt in Eastern Oregon. The hunter’s got their game! I had never had antelope before and wasn’t sure what to expect the meat to be like. After the guys cut the meat up I tried a few quick simple tests see what I could expect. I cooked the tenderloin in a little butter with some light seasonings for just a minute on each side. No special preparation, just heat and eat. It was very good. Some chew to it, but not tough. Then I tried the same with the backstop. Oh My Gosh, was that good. Again, no special prep. No brine, no tenderizer. Just cooked in butter with salt and pepper. As good as steak to me! Maybe not quite as tender as a rib-eye, but better than sirloin for sure.
So pleasantly surprised!! Antelope is high on my list!! I hope you get a chance to try it!!
Our first meal was the liver with onions. Absolutely gorgeous!! So sweet. Soooo tender!! I have a recipe on this site for liver, but I’ll give you a quick reminder here.
Brine the liver in a bowl of water with 2 tablespoons of course kosher salt and 1 tablespoon of brown sugar over night, in the refrigerator.
Next morning rinse and slice on the diagonal about 1/2 inch thick. Put back in the emptied bowl and cover with milk. This step is part of the magic, don’t skip. If you don’t have time to brine, ok, but get it in the milk at least a few hours.
Combine 1/2 cup flour, 1/2 teaspoon each of onion powder, garlic powder, salt and pepper. Sprinkle on a plate.
Slice a large onion and saute med/high heat in 2 tablespoons butter until lightly browned and soft.
Drain liver, but don’t rinse. Dredge through seasoned flour.
Push onions to edges. Add 1/2 tablespoon butter to center. Once melted, add liver slices. Cook 1 minute on med/high. Turn and cook 1 more minute. Turn again and cook another 30 sec. Turn and cover with the onions.
Remove from heat and let sit for 5 minutes. Liver should be medium rare.