Antilopes

[sniper_tim]

Some good scientific/objective studies and information from the University of Wyoming about this age old question! I would recommend reading for all hunters. Conclusions from the tests validate the aging process is beneficial to taste and tenderness, however depending on your end product (sausage vs. steaks), how you care for your meat immediately following a harvest (able to cool it down sufficiently), and the size of the animal should detemine your plan of action.

http://ces.uwyo.edu/PUBS/B513Rpdf.pdf - Aging big game
http://ces.uwyo.edu/PUBS/B594R.pdf - Elk Carcass
http://ces.uwyo.edu/PUBS/B565R.pdf - Antelope carcass
http://ces.uwyo.edu/PUBS/B589R.pdf - Mule Deer carcass


I think the conclusion of antelope was that maximum benefit was obtained by aging 1-3 days assuming the carcass was chilled immediately. Beyond 3 days supposedly produces "mushy" meat. Just passing the information on, i have not had the opportunity to harvest an antelope.

Bon Appetit

[Mtn.man]

Thanks for the info.. lopes are so small there ain't much steak,, just straps and loins, and they are pretty much already gone... LOL

might try the elk aging as it is cooler when we get them so easier to age where as like a I said it is too warm for the anti's so you gotta process and grind em up...

[theGinsue]

I got a pretty decent sized antelope (er, I mean antilope) up near Casper, WY back in 99. While I didn't let it age more than a day it turned out great (backstraps/loins, many steaks, and some ground - I always tell the butcher to give me as many roasts as possible, what can't/shouldn't be roasts, make into steaks, and what can't be steaks, grind).

I used my "Simon & Garfunkel" marinade base...you know: Parsley, Sage, Rosemary & Thyme. Given that the main staple for the 'lope I shot was sage, I knew the meat would have a sagey flavor already and left that out. My friend who dislikes eating game the most said these steaks were the best meat he's ever eaten.