Every meat I've ever eaten goes best when smoked. In fact I prefere all my meats smoked in some manner, either cold smoked, hot smoked, or grilled over hardwood. For game meat I like to use Oak. But I have used hickory and mesquite with good results on game meat too.
I find it interesting whenthe antelope meat question seems to come up every year. My family has easily killed over 50 of them over the last 20 years and and have never really had a bad one. In fact I would choose this meat over any of the other animals I have taken every time. I have killed them in sage or off field edges with pretty much the same results. And although we skin them pretty quickly now, in years past it was sometimes even the next day. Antelope have a very strong smell and if you get any of it on the meat ehan you are skinning or cutting it up later you will ahve that taste. One hair in the meat is gonna make a difference. Generally if it's cool enough outside I will let the quarters hand in game bags for a day and then shave off a very thin layer of the dried meat to remove any hair, dirt , or unseen contamination that may be there.
I loose a tiny bit of meat but again I have never gotten one that tasted bad. This is not just my opinion either as I give a lot of meat away and without fail my friends will ask for more antelope.
These questions get asked and I think a lot of this all has to do with how society in the modern world has been raised - on store bought corn fed beef with color and flavors added to preserve freshness. We've become so steril of a society that even the hint of a few minutes worth of sweat seems to repulse us. We've become to acustomed to seeing pristine looking polished produce on the supermarket bins that the mere sight of a real hand picked organic apple in it's true natural form just isn't apealing to most people anymore. I think the way urban society is raised today has a lot to do with our tastes and how we precieve things. I find that many hunters today are relatively new to the sport, urban raised, who didn't grow up hunting, but took it on later in life. Being raised on processes foods, many new hunters just are not prepaired for the different taste of true organic game meat in it's natural form. I also see this same thing when people try real organic fresh beef in it's natural form (without all the additives, flavor enhancers, or preservatives), the taste and smell is just not quite what they are used to, even if it is cooked the way they are used to.
While I was up on the mountains looking for some elk, we spotted some off in the distance. And while I was glassing these elk I couldn’t quite pick up the details of these elk because they were clear out there, and because I couldn’t keep steady enough to get a clear picture of what I was looking at. I told my brother, “I can’t really tell ‘cause I’m shaking.” He gave me the best piece of glassing advice I’ve ever been told (‘cause how many glassing tips can there really be...