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.

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