Then we cut,wrap and freeze. Add the beef broth, star anise, orange zest and bay leaves. These steps include electro-stimulation immediately after harvest, dry aging followed by wet aging for approximately two weeks, and then flash freezing. These animals forage on native grasses, seeds, and fruit, giving the meat a mild venison-like flavor. The vegetables, seasonings and drippings from the meat will end up making a deliciously rich au jus. Enjoy! There is no advantage to aging it, and you will lose meat if aged due to the trimming of dried meat. Three subspecies are identified. Backstraps are special. Out of stock. most antelope are, become tender without aging. Most antelope will travel about a mile each day, even less when it is the dry season. I have only tried antelope in North Ameria, so I can only speak on the taste regarding the ones we have here. SOLD OUT. When the antelope used in this study were delivered to the university meat laboratory five to ten hours after harvest, temperatures of the leg muscles averaged 78.6 degrees Fahrenheit, indicating that chilling rates were slow. Here's how it stacks up for a 4 oz. Daily values are based on 2000 calorie diet and 155 lbs (70 kg) body weight . It is the largest premium beef program in the world, and is #1 in consumer recognition. However, some Duiker species have been reported to eat insects, birds, and small mammals. From: bowriter. Certified Angus Beef LLC is owned by the American Angus Association, a non-profit, which represents over 30,000 ranchers. Nilgai Antelope Tenderloin. About 45–80 dm 2 of skin can be yielded from one individual depending on its age and sex. Cure/smoke the meat or make a cooked sausage which can be eaten cold (summer sausage, jerky, snack stix, etc.) The pronghorn antelope is the fastest land mammal in North America. This is the first report on the meat quality and carcass composition of farmed blackbuck antelope (Antilope cervicapra). Other reasons for not aging antelope carcasses exist. Read more $ 109.99. I been cutting my own meat with my dad since I was a very young boy. The antelope is perhaps the most preferred and frequently hunted species of game animal in Africa for the specific purpose of providing meat for human consumption. 1 pound antelope backstrap Nutrition facts for Game meat, raw, antelope, recommended daily values and analysis. Quick View. In fact, it's the fastest in the entire western hemisphere. Antelope is such a tender and flavorful meat that it makes it easy to prepare with minimum ingredients and minimum cooking time. INGREDIENTS. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. Antelope Burgers. Also, look for and trim off any slime due to bacteria and mold growth, especially on lean meat. They actually cool very fast this way and it allows the meat to age some without the risk of flies laying larve on the meat. SOLD OUT. Return the meat to the pan, lower the heat to a simmer, cover and place in the middle of the oven. Out of stock. The Gemsbok (Oryx gazella) is the common name given to the largest and most well known of the 3 species of Oryx. Both meat and byproducts are sold in the country and outside of it. 8. We find that antelope will absorb flavors more readily than a lot of other meats and can be over the top if over-seasoned. If you go overseas though, you might find that the antelope there have a totally different taste to them. As for preparing antelope, I prefer to can my entire harvest. This is the first report on the meat quality and carcass composition of farmed blackbuck antelope (Antilope cervicapra).Seventeen animals comprising entire males aged 7–10 months, entire males aged 13–16 months, and castrated males aged 13–16 months of age were raised on improved pastures, herded (one man plus a dog) into yards, transported 63 km … Pronghorn antelope is not venison, but it tastes even better, in my opinion. Nilgai Antelope Tenderloin. The thing is, I really believe antelope, more correctly known as the pronghorn, is the best-tasting game meat there is. Read more $ 89.99. Antelope should be aged for only three days, as the structure of antelope meat tends to collapse quickly. As to remains, don't throw the bones where they will tangle with a plow, keep roadsides tidy, don't pollute water, and don't wire them together in effigy of fellow member Steelhead. The horn is used in a wide variety of traditional Chinese medicines, as it is believed to treat fever and sore throat. They live in herds numbering 10 to 30 individuals, typically females with … Wild Game Recipe: Bacon-Wrapped Antelope Backstrap. Bottled meat makes great BBQ sandwiches, stews, soups, tacos, have with noodles or just eat out of the jar. Due to their horns being so lethal, Gemsbok have also been called the ‘Sabre Antelope’. 15-Jun-09. Poaching for the antelope’s horns and meat, which accelerated in the 1990s, continues to threaten it. Showing all 2 results. 0 out of 5. The springbok (Antidorcas marsupialis) is a medium-sized antelope found mainly in southern and southwestern Africa. By canning an antelope, you’re saving yourself cooler space now and freezer space later. Antelope and Human Interaction. Sable antelope are nocturnal as well as diurnal, preferring to feed until just before dark to avoid predators. The skin is used to produce suede and box calf. The hungry leopard carefully inched towards a still crocodile at South Luangwa National Park in Zambia before snatching a piece of meat and antelope leg from the reptile's teeth. Its name is actually derived from the German word for a male chamois, although they are not related. You roast the herb seasoned meat on a rack over a bed of celery, carrots and onions. Bottled Meat Recipe. I liked to age them 1-2 weeks. The iron requirement depends on gender and age. Antelope hunting is usually low-key enough to afford a run to town with meat & cape. Remove meat and pour broth into a saucepan and reduce to a light sauce consistency. One thing I learned during considerable research on big game meat is that antelope--even the older bucks--don't have nearly as much connective collagen in their muscles as many other animals--and collagen is what primarily breaks down during the aging process. Quick View. Antelope Thigh (羚羊腿) Icon Type Meat Diet (荤食) Used By Chefs, Apothecaries, Poison Experts (供厨师、药师、毒师使用) Description Sale Price (出售价格) 181 Wen (文) Dropped By Antelope (羚羊) I really enjoy using rubs on our wild game and making sure that the meat is room temperature before cooking. Antelope Meat . Antelope, I skin in the field. A little red pepper, black pepper and salt. Diet of the Antelope. The sole member of the genus Antidorcas , this bovid was first described by the German zoologist Eberhard August Wilhelm von Zimmermann in 1780. Dry aging the meat guarantees its flavorful and tender, almost butter like, just like a Prime Rib. Numerous recipes for cooking the antelope's meat can be found. Importantly, after the kill, the heat in those quarters can result in significant moisture build up … The steak meat is only soaked in olive oil for an hour or so, then seasoned lightly before cooking. Others here know better than I how to handle capes. Antelope have very long hollow hair. Best of 2020: Saving Central Asia’s Ice Age antelope. Cook for 3 hours or until tender (if bone-in pulling away from the bone.) The impala is the easiest of the antelope to cull on a large scale, although the eland is almost as easy to manage as some domestic cattle. Adequacy is recommended for: Children 2-6 years about7 mg/day, 6-12 years old about 8 mg/day, Male 12-16 years about1 mg/day, girls 12-16 years about 21.4 mg/day, Adult males about5 mg/day, adult women of childbearing age 18.9 mg/day, menopause about 6.7 mg/day, and lactation about 8.7 mg/day. 9. Here are some pronghorn facts for hunters and everyday sportsmen alike. 3-4 weeks skinned, hanging in my garage if the temp isn't to warm or cold enough to freeze solid. It's been my experience that hanging them in a shaded area with the hide on for up to 3 days produces the best meat. portion of Nilgai uncooked meat: Nilgai: 2.1 fat grams, 25 protein grams, 121 calories, 58mg cholesterol; Beef - Ground, extra lean: 18.5 fat grams, 29 protein grams, 290 calories, 95 mg cholesterol; Beef - Top loin: 26.1 fat grams, 21 protein grams, 323 calories, 79 mg cholesterol This recipe is quick, easy and full of high intensity flavors. Almost all antelope species are herbivores, eating only plant material. Add chicken or beef broth for juice if you want. The pronghorn antelope is fast, wily, and has eyes like a hawk. In fact, estimates point to saiga antelope hunting dating back as far as prehistoric times when hunting was the primary source of food collection. Nilgai Antelope Burgers. The use of marinades or recipes which alter flavor is also recommended. Antelope (Nilgai) Fossil Farms sources truly wild Nilgai Antelope from the abundant ranchland and hill country of South Texas. 0 out of 5 (8) 8oz. The antelope meat could be in the cooler for up to 4 days. The trick is to skin, clean, and cool the meat immediately after taking an antelope. Pour the sauce back over meat. Ingredients *12 lbs venison cut into 1″ to 2″ chunks *7 cubes beef bouillon (for canned rabbits, grouse and waterfowl use chicken bouillon instead of beef bouillon and leave out the beef fat) *6 cups water We have been harvesting nilgai antelope for over 30 years. Many antelope species are hunted for their horns, meat, and skin, though desirability of species for these purposes vary enormously. BREATHABLE & HOLDS MOISTURE -- Age longer with less waste FOUR CHOICES -- XXL 4 pack moose/elk, XL 4 pack elk quarter bags, L 4 pack deer quarter bags, L 1 pack deer or antelope body bag HEAVY-DUTY & STRONG -- Made from tightly knitted cotton/poly blend material designed for strength and durability 's Signature Series Game Bags are made from a … We been doing this 30 years now. For many years I tried to age my deer meat by hanging them head up with the skin on in a walkin cooler at about 36 degrees. Sportsmen and women have been giving chase to these wily "speed The post Pronghorn Antelope: Species Facts … I like to wet age game meat in the refrigerator for a while prior to cooking. Or I will quarter it, de-bone the meat and age it in a fridge for 2-3 weeks or more. Saiga meat is compared to lamb, considered to be nutritious and delicious. This is because the taste of their meat is usually mild-tasting, finely grained and extremely similar to venison. Canning a goat works great because you don’t need to worry about aging the meat, which is difficult to pull off without an industrially sized cooler to hang in. The meat goes through several steps to enhance and preserve its quality - some of which are unique to our process. A slender, long-legged antelope, the springbok reaches 71 to 86 … I transport and semi age (4 to 6 days) this way. Nilgai Antelope is naturally up to 97% lean, and low in cholesterol and calories, making it I do so by placing it in a zip lock bag with a couple tablespoons of olive oil and a sprinkle of baking soda. Certified Angus Beef ® is the benchmark for beef with fine marbling, rich flavor and consistent tenderness. I plan to skin and quarter the animal as quickly as possible. Once aging is complete, be sure to remove any surface fat. Recommended Tips for Handling Antelope Carcasses. if there is an objection to antelope flavor. 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