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Smoked antelope backstrap
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<blockquote data-quote="Deleted member 107796" data-source="post: 1553523"><p>+1 on all of this! I thought diet was so critical for lope, but as Elkeater noted, even WY sage critters are delish. Our hunt in CO is also during warmer weather. Bleeding out, skin removal and cooling asap is critical. Also critical in preparing any game, is the thorough removal of ANY silverskin on the meat. The tiniest piece will impart a game flavor. I tried to recreate a Chateaubriand that I had once in Switz, with an antelope rump roast (this is usually done with loin). It came out unbelievable and one would find it hard to figure if it was loin or rump roast. Regards and keep up the great cooking.</p></blockquote><p></p>
[QUOTE="Deleted member 107796, post: 1553523"] +1 on all of this! I thought diet was so critical for lope, but as Elkeater noted, even WY sage critters are delish. Our hunt in CO is also during warmer weather. Bleeding out, skin removal and cooling asap is critical. Also critical in preparing any game, is the thorough removal of ANY silverskin on the meat. The tiniest piece will impart a game flavor. I tried to recreate a Chateaubriand that I had once in Switz, with an antelope rump roast (this is usually done with loin). It came out unbelievable and one would find it hard to figure if it was loin or rump roast. Regards and keep up the great cooking. [/QUOTE]
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