Whats the best way to butcher pronghorn meat. grind it all cut into roast ?
8 replies [Last post]
Sat, 2011-07-23 14:58
Sat, 2011-07-23 15:35#1
I love the taste of Antelope
I butcher it just like a deer. As meany steaks as I can get, small chunks for Kabobs, and the "Less Desirable" cuts go to sausage.
Just make sure to ge the skin off and get it cooled ASAP.
Sat, 2011-07-23 15:43#2
I agree that the first thing
I agree that the first thing that you need to do is get the skin off and get the meat cooled down and keep it clean. They are so small that I will won't even split the backbone but cut the ribs off and then cut double chops out of the back strap. The tender loins don't last that long and are usually ate the first dinner. Off of the hinds I will get a couple of roast and round steaks and the rest is used for stew/soup meat.
Sat, 2011-07-23 20:36#3
I have always considered
I have always considered antelope meat to be the best you can get as it's always tender and not gamey at all. the only time I have had any that was not quite as good was when they had been running for awhile. I as well treat them just like any other game animal, I do all my own cutting to save money and since I have no training it pretty much goes that big pieces are steaks and small pieces are grind.
I know some will disagree with me but I have not always skinned them right away. I do now as I have a hoist I can set up on the back of my truck but in the past we would take them home first before we skinned them, sometimes the next day. We would pack them with ice to get them cool as that is for sure the most important thing. I have seen no difference in the taste when skinned now or later, the most important thing is keeping the meat clean, Antelope probably have the strongest smelling hair of all and if you get it in the meat you will know it. I actually let the quarters of all my animals hand for a day and dry a little and then shave a very thin layer off to get rid of any hair or dirt that may have gotten on it.
By the way my family has probably killed over fifty of them in the last 20 years so I have quite a bit of experience with them.
Sun, 2011-07-24 15:23#4
Another vote for antelope as
Another vote for antelope as one of the tastiest game animals. Don't forget the liver, if you're so inclined, (like me).
The it's and bit's we make into "anteloni sticks". mmmmmmmmm
Tue, 2011-07-26 21:14#5
We take our fair share of
We take our fair share of antelope every year and wer grind up all the meat, except for the backstraps and tenderloins of course. We then use the burger for sausage and jerky. We also use it for just making a simple antelope burger...ummmm good. We jave omn ocassion even used it in other food as like hamburger helper and spagetti. I really like antelope meat so we try many things with it.
Wed, 2011-07-27 09:01#6
I have never shot one, but
I have never shot one, but have had the meat given to me a few times. It was cut into small steaks, and I prepared it just like deer. Fried up with a little butter and onions. Tasted great!
If/when i finally go hunting, I will most likely treat it just like a deer when butchering it.
Mon, 2011-08-08 07:14#7
Butcher it like a deer. I don't get too creative with my cuts, just keep the primal cuts- bottom loins, backstrap, tenderloins and cut them into steaks. Rump gets used for roast or smoked and sliced into lunch meat. Rib meat get's used various way, grilling, or broiling, or even thrown into grinder. Shank, neck, brisket and everything else gets gound into sausage and burger. I don't age my pronghorn more than a day if that.
Wed, 2011-08-10 14:12#8
I've killed at least one antelope almost every year for the past 35+ years. Like all my other wild game, I process all the animals myself.
I field dress all the animals that I kill where they fall. The quicker you get the animals start to cool and the quicker you let the blood drain out, the better they will taste. I almost always leave the hide on the animal to help keep it clean and to reduce the amount of meat lost to the "drying crust" that forms on exposed meat. I will get the animal back to camp as soon as possible and hang them in the shade with the cavity held open.
If it is too warm (like last year) to let the animals hang, I will only hang them overnight then bone out the meat, put it into gallon zip bags, and keep them iced in a cooler until I get home.
With antelope, I cut the backstrap and tenderloins into small roasts or steaks, and I usually grind everything else into burger. The last couple of years instead of making burger, I ground the meat and made jerky. The jerky makes a great snack, and gets eaten pretty fast. Either way, I cut off all bloodshot meat, silver skin, tendons, etc from all of the meat that I will eat.
I have several friends that stick their nose up at antelope meat, but it is a favorite around my house.