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Antelope

Antelope are often classified with deer in culinary arenas since the animals are prepared similarly. Any recipe for venison will be fine for antelope. The meat is slightly gamier than venison and has been noted as having a highly flavored veal taste.

Brasied Antelope Chops

from "Wild Game Cuisine"
by George Politis
12-18 small new potatoes, depending on size
6 antelope loin chops
Salt & freshly gound pepper
3 Tbsp. butter
1 1/2 Tbsp. Worcestershire sauce
1/4 cup water or beef stock
6 firm, ripe tomatoes, alved
1 Tbsp. chopped fresh oregano
Fresh water cress sprigs for garish

  1. Cover potatoes with water in a medium pot.  Bring to a boil, and cook until just tender but slightly undercooked.  Drain, cool, cut in half, and reserve.
  2. Wash antelope chops, pat dry and season well with salt and pepper.  In a heavy, preferably cast-iron skillet, heat 1 tablespoon butter, 1/2 tablespoon Worcestershire sauce and 1/4 cup water or beef stock over medium-high heat.  Add 2 chops, and cook to desired doneness; repeat with remaining butter, Worcestershire sauce and chops.  Remove chops to a warm platter.
  3. Drain off excess fat from the skillet, then add tomatoes, potatoes and oregano, and saute over medium heat until well flavored and potatoes begin to brown.  Season to taste with salt and pepper.  Serve immediately, with antelope chops surrounded by tomatoes and potatoes. Garnish with watercress.
    Makes 6 servings.
For more information on cuts click here .