How to Cook Antelope

by Jeremy Hoefs

Close up of a pair of antelope

Anup Shah/DigitalVision/Getty Images

The pronghorn antelope is the second fastest land mammal in the world, with the ability to reach speeds of more than 53 miles per hour. Hunters from around the world pursue antelope on the plains of western and central North America. After a successful antelope hunt, they prepare the meat -- commonly referred to as venison -- in a variety of ways, including sausages, jerky, steaks and roasts. Grilling a lean antelope steak, however, is one of the most delicious and easiest ways to cook venison.

Cut the antelope loin into 1/2-inch steaks.

Rub the antelope steaks with olive oil and sprinkle each side of the steaks with the salt and black pepper. The oil helps to prevent the meat from drying out while cooking.

Preheat the grill to high and oil the grates to prevent the meat from sticking.

Place the antelope steaks on the grates about 6 inches from the heat source. Cooking time will vary based on the thickness of the meat; cook a 1/2-inch steak for five to six minutes before turning. Use tongs to turn the antelope steaks and avoid turning them more than once.

Brush the antelope steaks with olive oil while grilling to prevent the meat from drying out and sticking to the grates.

Cook antelope to an internal temperature of 120 degrees Fahrenheit. This temperature provides a medium-rare center, leaving the meat juicy and tender.

Remove the antelope steaks from the grill and serve immediately. Let the meat rest for a few minutes, but not for longer than 10 minutes or it will become less tender.

Tips

  • The loin is the most tender and flavorful cut,but you can also use pieces of antelope from the hind quarter. Roast or smoke antelope, if you prefer. When roasting, cook to an internal temperature of 180 degrees Fahrenheit. To marinate antelope, pour your favorite steak marinade into a bowl or sealable plastic bag and combine it with the antelope steaks. Place the marinating steaks in the refrigerator for six to eight hours before grilling.

Photo Credits

  • Anup Shah/DigitalVision/Getty Images

About the Author

Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.