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Smoked antelope backstrap
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<blockquote data-quote="Elkeater" data-source="post: 1553510" data-attributes="member: 103670"><p>So this is my opinion on goats. They all taste awesome! I've shot them in central Colorado, NW Colorado, and north central WY. They have all tasted great. Here is the problem with antelope I think. We tend to hunt and kill them when it's hot out and don't take care of the meat as well as we should. </p><p></p><p>When it comes to hunting I'm a carnivore first. Take for instance the doe antelope i shot with my muzzleloader this year. It was a sunny 80 degrees when I shot her at noon. I I had the hide off and her quarters on my back within about 20 minutes. Then I hauled butt to town 6 miles away and got her on ice as fast as I could. That one tastes delicious.</p><p></p><p>At my house antelope ranks pretty close to elk when it comes to table fare.</p></blockquote><p></p>
[QUOTE="Elkeater, post: 1553510, member: 103670"] So this is my opinion on goats. They all taste awesome! I’ve shot them in central Colorado, NW Colorado, and north central WY. They have all tasted great. Here is the problem with antelope I think. We tend to hunt and kill them when it’s hot out and don’t take care of the meat as well as we should. When it comes to hunting I’m a carnivore first. Take for instance the doe antelope i shot with my muzzleloader this year. It was a sunny 80 degrees when I shot her at noon. I I had the hide off and her quarters on my back within about 20 minutes. Then I hauled butt to town 6 miles away and got her on ice as fast as I could. That one tastes delicious. At my house antelope ranks pretty close to elk when it comes to table fare. [/QUOTE]
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