Antelope Hunt: Cooking Things Up

I've heard more than a few suggestions on how to dial up the tastiness of the backstrap, and I decided to take a little advice from each.

Day 5, 12:42 p.m.
It's sunday and I'm back home for what should be a rousing day of NFL football, friends and the other other red meat—antelope.

This is my first time grilling up a speed goat but I'm sure that my fine culinary skills are just as flawed as my shooting skills seemed to be on our trip. But maybe I'll get lucky and the chips and dip won't be the only things applauded by food-crazy companions.

I've heard more than a few suggestions from fellow hunters on how to dial up the tastiness of the almost never maligned backstrap, and I decided to take a little advice from each. Bob Robb offered this advice: "I use Lawry's Mesquite Lime marinade and soak it overnight so the acid will break the meat down. Cook it medium rare."

A longtime hunter that I met on the flight back insisted that I slow cook it in a frying pan, covered of course, until the outside was good and brown.

So, I went with the following recipe (compiled from various sources):

        * 5 five-inch slices of backstrap
        * 1/4 cup ground pepper
        * 1 teaspoon garlic powder
        * 1 tablespoon salt
        * Lawry's Mesquite Lime marinade
   
Soak the backstrap overnight with lime marinade. Mix the seasonings and sprinkle over each side of the steak. Slow cook in a frying pan between low and medium until browned on each side. Be very careful not to overcook, this particular meat can go from medium to well done in seconds. Serve and enjoy. If you're so inclined, slice up the backstrap and serve it on toothpicks (in my experience it makes you feel just a bit more classy).

So, what was the verdict you ask?

Not too bad for a first attempt. The meat was cooked to perfection but the citrus took away that "wild" taste that I have come to love. But all in all it turned my once ravenous bunch of friends into couch-hogging invalids. Nothing better than football, food, friends and beer on a sunday.

Go Back.

Share |

Comments

ADD YOUR COMMENT

Enter your comments below, they will appear within 24 hours


Your Name


Your Email


Your Comment

1 Response to Antelope Hunt: Cooking Things Up

Ty Kreis wrote:
October 19, 2009

What you need to do now is go out and get us some elk for football Sunday, or get me a hunt and I'll do the dirty work for you.