Andy, I have some I'd be happy to share. It's fantastic but I don't get to cook it as often as I'd like to.One thing I have learned from this thread is I must eat some moose, sooner, rather than later. Great info here.
I have to put Fallow Deer pretty high up this list.I LOVE to eat animals... how would you rank animal cuts? ( I'm talking steaks)
1.. grass with grain supplemented angus beef
2.. elk... almost like grass fed beef... excellent flavor, no marbling, at times a little tough
3...antelope... rich, almost sweet meat. No gamey flavor if meat removed off the carcass asap after the kill
4... lamb... yum
5...whitetail... if dry aged, very serviceable as pan seared steaks...
I've never eaten mulies or exotics, heard nigali and axis are incredible
Going to eat moose next year after my Alaska hunt
Avoid during red tide...Pink snapper.
I actually like turtle... now I have only ever eaten soft shelled turtle.. Never had anything with a hard shell.The "best" of what I have cooked/eaten
1. Antelope
2. a good Ribeye
3. Sandhill Crane
4. Duck with skin on fried in its own fat
5. Elk
7. Alligator
8. Whitetail/Mule Deer (both taste about same to me)
9. Dove poppers
10. Young sow
Honorable mention, but wasn't just crazy about
11. Squirrel
12. BBQ Racoon
13. Turtle
because most antelope hunts are during pretty warm weather. Someone shoots an antelope, maybe tracks it a short bit, stands around admiring it, takes pics to post on the book of face, drags it back to truck (or walk back to bring truck to antelope), then decides to gut it. Then they throw it in back of the hot bed of a truck and drive around with it in the hot sun for who-knows-how-long.Don't know where antelope got such a bad reputation.
I just for the tanned, hair on, hide back last week.Even after a high quality tanning job, antelope still have a smell.
So, stress one out and I think it can contaminate the meat. Making field and butchering care even more important.
Needs plenty of time to soak.Highly dependent on the source, I hear half of 'em are just like any other Ol fish
Antelope is absolutely THE most sensitive meat to be tainted by a delay in time from the kill until its skinned.because most antelope hunts are during pretty warm weather. Someone shoots an antelope, maybe tracks it a short bit, stands around admiring it, takes pics to post on the book of face, drags it back to truck (or walk back to bring truck to antelope), then decides to gut it. Then they throw it in back of the hot bed of a truck and drive around with it in the hot sun for who-knows-how-long.
Antelope burgers with its natural sage flavoring and a slab of sharp cheddar on top are the best!Antelope is absolutely THE most sensitive meat to be tainted by a delay in time from the kill until its skinned.
All the stink of an antelope is in the hide and glands... get the hide off ASAP, and the meat is some of the best out there.
When I say ASAP, the hide needs to be off in under 30 minutes after the shot for optimum meat flavor. The skinned quarters dont necessarily need to be cooled down until hours after that... but you HAVE to get the hide off quick to appreciate just how good antelope is.