All About Pocket Knives

Knice 8 point!!

Nice buck Phil, your buddy scored well! OH

treefarmer wrote: Did that one come from the setup you posted the other day?
Treefarmer

If you went straight back about 400 yards into the woods shown in my picture the ground drops off into a hollow that runs out into a river bottom. He took that deer in that hollow, so he would have been about 500-600 yards south of my hunting area. There is a well established trail running from the woods on top to the hollow below.

Nice buck Philco, Here is my antelope I got this fall about 40 miles west of my house. About a 14 incher got him with my rem. mtn rifle in 280 cal.at about 250 yards Terry

Congratulations Terry ! I'd love to have a chance to hunt antelope some day.

The meat is as dry as a popcorn fart.

Jerry, Keep chewing it will get moist! If you grind it mix it with some good ole beef tallow. Terry

Awesome antelope Terry!!1

Had the boys out today for a mission.....I even took a video:
https://youtu.be/Xl-L38hQjwA

Good job, Scott. I just noticed the boy settin' in the break, in the 1st picture, looks mighty comfortable. If that was in the deer woods it would make a good stand.
Treefarmer

I'll bet the boys had fun climbing onto that limb without falling off.

Quick Steel wrote:I'll bet the boys had fun climbing onto that limb without falling off.

Yes sir they did!!

Good job with them young'uns Scott, much respect to you sir.

bighomer wrote:Good job with them young'uns Scott, much respect to you sir.

Thanks Joe!

Nice antelope Terry! That is a very cool old tree you guys have discovered Scott - I also think it would make for a great stump sitting location. OH

Terry,
Since Jerry said antelope meat is dry and you seemed to agree, what all do you do to make it palatable? I've never had the opportunity to try it. Just thinkin', venison can be some nasty stuff if it's overcooked or handled wrong during processing, does their diet influence the meat?
Treefarmer

Treefarmer, I have had really good antelope and some that was terrible, if you shoot a buck in the rut, it can be a little gammy. We are mixing this bunch with pork, beef and antelope, then stuffing it in natural casings, smoking it. Haven't tried any yet will let you know how it turns out. Buts it's been good in the past. If you fry steaks, don't over cook it or it will get a little tuff. Terry

treefarmer wrote:Terry,
Since Jerry said antelope meat is dry and you seemed to agree, what all do you do to make it palatable? I've never had the opportunity to try it. Just thinkin', venison can be some nasty stuff if it's overcooked or handled wrong during processing, does their diet influence the meat?
Treefarmer

The Antelope around these parts is the best big game one will ever eat. Never had it dry unless not cook properly. It cooks different than beef as we all know. Goes from rare to well done very quickly on the grill.

I have Antelope sausage that is phenomenal. 80% antelope and 20 percent pork. Also have some venison/antelope 50/50 mix.

I have cooked some great antelope on the BBQ. As I said, It will go south fast if left on he grill a minute or two too long. Watch the grill! If it is "dry", likely not processed or cooked properly in my experience.

Yes, diet influences the taste of the meat. Just like the difference between a dabbling duck and a diving duck. You are what you eat as they say. Diving ducks taste like crap no matter how much marinade is used. They eat fish and crap off the bottom of the river. Dabbling ducks eat grain and corn. But if I shot it I eat it...

Does the attached pics of this Antelope meat look dry to anyone? There is just hardly any fat so it cooks different.

Also, as we all know a game animal that has been chased and shot has a less desirable flavor let's say. Best tasting is shot while grazing and not run down on a chase.

Jerry

Jerry - My mouth watered seeing those medallions in the frying pan. While I've never had antelope, I have cooked caribou, moose, elk and black bear and the same goes for cooking those as well antelope. I look for an internal temperature between 130-135 degrees, anything after that and you have lost the battle.

Jerry, you didn't mention what the 2 pieces of meat on the paper plate were. Guessing, I'd say they were the tenderloins because of the shape. On a whitetail that is the 2 choice pieces. We wrap 'em in bacon and broil or grill till the bacon looks done, not long at all. If the tenders are sliced and pan fried, like what bestgear is calling medallions, they get about 60 seconds on a timer. If it goes past that you've got some tough meat! Ground venison by itself is so lean it has to have pork or beef added to make it stick together for burgers or pan sausage.
Thanks for the good pictures to explain what antelope meat looks like!
Treefarmer

bestgear wrote:Jerry - My mouth watered seeing those medallions in the frying pan. While I've never had antelope, I have cooked caribou, moose, elk and black bear and the same goes for cooking those as well antelope. I look for an internal temperature between 130-135 degrees, anything after that and you have lost the battle.

Hey Tom and TF et al,

The 2 beauty cuts on that plate are loins. Same as the frying pan picture.

My temp gauge is a clock and clean index finger using the “poke the meat” method. Antelope is by far the best big game around these parts by many hunter’s opinion.

Here is some elk and antelope I cooked recently. Pretty sure the cut up steak is antelope. Could have been venison though. Either way, antelope is superb. Look at the price per pond online. It is like 30 bucks a pound for the loins. Not many will pay that for something that tastes bad.

Jerry

How you cook red meat is a personal thing I suppose. To each his own, but for me I'm on board with Nevada Jerry! He knows how to properly cook and eat a piece of red meat! Talkin' about steaks, chops, tenderloins and even liver, needs to be rare! Don't want to eat something that reminds me of shoe leather. Stew meat is a different story. Again, to each his own.
Treefarmer

Jerry all of that looks pretty darn good to me. I've never had antelope.

That does look good Jerry. Guess my next road trip is north to Nevada.
When I was a kid we had 300 Apple trees. The bear would climb up in them and break all the branches off. We would get permits to shoot them. One night I remember it was a full moon with snow on the ground, so it was very visible, there were at least 8 bear in the orchard. We got 3. The manure from them looked just like the Apple pulp when you make cider, any way we butchered them and it was by far the best meat I've ever had in my life. A normal bear, to me, is probably the worst meat I've ever had. A wild animals diet is key to its flavor. Just my experience.

Yea Philip. Only way eat big game is rare.

Paul, you have to try it some time.

One of my buddies on this site used fresh antelope for dog food. Bet those dogs were happy. That pic of the bloody chunks and CASE 31SAB went to my dogs.

For upland birds, Chukar is best. Taste like tangy chicken. We usually rip the breast out by hand. Really physically hard to hunt. Just look up at the rock formation about 2000 feet and 45 degree, loose shale rock climb above you on the mountain. That is where they are.

espn77 wrote:That does look good Jerry. Guess my next road trip is north to Nevada.
When I was a kid we had 300 Apple trees. The bear would climb up in them and break all the branches off. We would get permits to shoot them. One night I remember it was a full moon with snow on the ground, so it was very visible, there were at least 8 bear in the orchard. We got 3. The manure from them looked just like the Apple pulp when you make cider, any way we butchered them and it was by far the best meat I've ever had in my life. A normal bear, to me, is probably the worst meat I've ever had. A wild animals diet is key to its flavor. Just my experience.

Come on up buddy!

You got it. Diet is key to taste.

Additionally as I said, if you chase an animal down before it dies, all the enzymes in the meat make it taste bad.

I have marinated diving duck I shot by mistake due to bad eyes and lighting. Tastes awful no matter what you do but I shot it so I had to eat it.

Jerry