BigGameHunt.net Hunting Forums

[debbie h]

Thanks!!! There is hope for my wild cooking skills yet. :thumbsup1:

[redrider]

You guys are going to have to quit, you're making me hungry :o

[cowgal]

I've cooked a lot of game (antelope, deer and elk) over the years. One of the best methods for removing the gamey flavor and tenderizing at the same time, is to soak in buttermilk. Make sure the meat is completely covered with buttermilk, soak for at least 24 hours, then rinse the meat, pat dry with paper towels and prepare as you had planned. Throw out the buttermilk. This works for roasts and steaks.

Personally, antelope is one of my favorites and ranks right up there with elk. I've had good deer and some rank ones. The rank ones never get wasted, they get a good buttermilk soak.

Slow cooking and moist heat are my preferred methods of cooking. If you grill or pan fry, I would make sure the cut of meat has a good coating of olive oil (or other oil) and try to sear quickly to lock in the juices.

Stir frying with veggies is also good. When I do that I slice the meat into very thin strips and marinate in a soy sauce/seasoning mixture, then stir fry quickly at high heat in a good quality oil.

[debbie h]

I don't think I have ever heard of soaking anything in butter milk. I am going to have to give that a try for sure. Thanks Cowgal!! :)

[Doghouse]

Were it not for Kraft Mac-n-cheese, Top Ramen, and Pronghorn, I might have starved instead of finishing college.

Oddly, the goat I thought would taste the worst (gutshot not once, but four more times before I figured out he'd died instantly on the first shot and his horns just hung him up in a sagebrush) - actually turned out the best. He was probably a little bit younger than some of the others I've taken. And, he was laying down when I hit him. The others have been moving (not running, but certainly a little out-of-breath).

Seems though that folks either love or hate pronghorn. It does have a different smell, especially when cooking, but I think some great suggestions have already been made: marinating, ground meat dishes, etc.

[model88]

Well I thought I would add my 2 cents too this topic. I have hunted Wyoming twice for speed goats. First year, shot my goat, took a second round to finish him. Took back to the farm where we were hunting to skin him, farmer says no,no, take him into town guy there skins, cuts, wraps and freezes cheap....best meat I ever had.

Next year, same farm, kill goat one shot, take him back to farm to skin and de-bone ourselves, pack with dry ice in cooler. Worst friggin meat I ever had, worse that any old stinky mulie. Can still walk by the mount of this one and smell the sage on him.

Not sure what the differences where other than maybe habitat where the lived.

[redrider]

Maybe that old man in town added a secret ingredient ::-k