Superb!!! Here in ND the antelope we harvest have not fed on sage though.
I have heard some people say that the sage gives it a bad taste. As far as field dressing them, Nate field dresses them and brings them home, hangs them up, skins them, takes out the tenderloins, then quarters them out, washes and rinses them a few times then lets them chill overnight in ice water.
The next day we cut steaks and roast and debone the rest. We put the deboned meat in zip lock bags and put in the freezer for when we grind after all the deer have been processed( we only like to have to clean the meat grinder once a year)
If we had a choice, we would choose antelope over any other meat, period.
The tenderloin is of course our favorite! juicy and can be cut with a fork.
I pan fry them in rice bran oil ( has a very high smoke point and is a healthy oil with hardly a hint of flavor)with Montreal steak seasoning. mmmm
I think I'm going to dig out some chops for supper, all this is making my mouth water. (hunt. eat. sleep. repeat )
We never have had a hint of gamey flavor.... so far.
We also enjoy roast & burger. Nate and I bagged two last year and will defiantly try for more this year. Nate is hoping to go to Wyo. this year and is hoping to make one of his longest shots ever on a goat, if the conditions provide.