Antelope Sausage

Antelope Sausage with Apple and onion. Grabbed this Recipe from the @meateater , I took almost no liberties with it except adding a touch more fat.
First step is done. Drying them in the fridge and they hit the smoker Sunday morning.
The finished product.. light smudge at 140 degrees for couple hours

 

Used apple wood also, sticking with the theme

 

That is one way to make antelope taste like something else.

 

Sota you need to get laid or something, you are miserable.

 

Hmmm

I ate Pronghorn a couple times and thought I died and went to heaven ?

Both times were backstraps done on an open fire grill in the heat of Florida.

What am I missing Sota ? No rank taste and great lean meat ?

Granted an open fire does make everything taste great.

The best one was done Kabob style on sticks with red&green peppers with onions. The ends were synged and my mouth still waters like a Pavlov dog thinking about it.


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I think it depends where the antelope you are eating came from, what the animal ate, and processing.

 

I think one was from South Dakota the other Texas ??? Pretty confident on the Dakota one, unsure but thought Texas on the other ???

Just killed, quartered into a ice filled cooler and drove home to Florida.

Only wild game I’m not a fan of is black bear . Even a boar hog, done Italian style in a pressure cooker tastes like veal to me. Bear ???? Ehhh lol


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Yeah something about watching a bear eating maggot infested bait is kind of a turnoff when it comes to eating the meat. Pretty certain the antelope I ate came from sage country, I did not kill the antelope but the guy that did was more than willing to give the meat away.

 

Damn that looks good.
Antelope is great but needs to be handled carefully.

 

Antelope loins and backstrap are freaking amazing. Some of the best wild game you can eat.

Everything else......good for chili and sausage making.

 

Looks delicious @trial153! I'd say you're on the money with a touch more fat, it's pretty lean.

Last time I had antelope we did the tenderloins Carpaccio, havent stopped thinking about it since..

 

That looks really good.
I've only tried antelope once, in my early twenties a friend went down to southern Idaho for the archery season and ended up getting one. Sage brush area, like a desert. He brought some to our elk hunting camp and we just seasoned it and cooked on a small BBQ. I remember that it was pretty gamey tasting, not rank gamey like some animals can be...but you knew you were eating wild game. I'd eat it again.

 

Trial, based on input from other posters I should say I was wrong but as Mod-t mentioned sage country antelope is probably far different than even grass fed antelope. I judged the taste on couple cuts of a single antelope, I will accept samples of other antelope to broaden my horizons. as to not offend.