I was asked earlier this fall by the fine man that guides my moose hunts if I would butcher an antelope if he got one, in exchange for half the animal. Pretty good deal all around. So yesterday, the antelope arrived, and I left it in my garage, ready to be cut this morning. The temp was 2C, which made me happy, but as I was about to get into the hind quarter and take out the loins, I realized the animal had frozen in hunting camp more than I’d hoped. So into the cellar it goes, at about 6-7C, until it’s defrosted.
Guests are coming for dinner tonight, and on the menu is some antelope loin – which is to the right of my thumb in the photo. You can see my cut down the spine as I started to pull it out, and abandoned ship due to freeze. I hope the chill has left enough for us to enjoy some this evening. You can also see the surprisingly healthy amount of fat attached to the side [bottom right]. An observation: magpies are feasting on this stuff – freaking out, in fact. Last winter we hung pork lard, and nothing touched it. Even magpies like antelope, I guess.
Pretty exciting to have antelope. Also pretty exciting that my root cellar now provides me with the rich resource of a large walk-in fridge – large enough to hang animals. Have I mentioned that passive cold storage is underrated?
Antelope. Where from?
Near Taber, Alberta. May end up being an annual hunt, as the WMU we usually hunt in is further north and there’s a 5-7 year wait between tags. Near Taber, we may be able to get a tag every year.
I am jealous, I tried antelope at work one day (weirdly a girl brought it in for supper) and it was AMAZING. My mouth is watering just thinking of it. It was one of the few wild meats that I hadn’t ever tried.
Karlynn – It is indeed tasty stuff.
Does your guide do a lot of hunting for folks like you? As in, not sport hunters?
Cheryl – nope. Just me an another friend of theirs. I’m lucky and spoiled.
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