You might have heard me say this 100 times already, so consider this #101: Northeast Wyoming is bowhunting nirvana if such a place exists. The whitetail hunting in this region of the Cowboy State is phenomenal, but so is just about everything else. You name it, you can bowhunt it here: whitetails, mule deer, elk, turkeys … and “speed goats.”

 

That’s right, antelope hunting is pretty darned fun and, best of all, accessible in Wyoming. I really didn’t have much of an affinity for hunting antelope until just a few years ago when my friends Ralph and Lenora Dampman served us antelope enchiladas. Only one word comes to mind: Wow. Yes, it’s that good. Antelope meat is lean, flavorful and high in protein while low in calories.

 

A 3.5-ounce serving is just 114 calories yet packed with 22 grams of protein. Like almost all wild game, it is high in cholesterol, but most of that is the “good” cholesterol. There’s merely 2 grams of fat in one serving of antelope meat.

 

As I say in the hunt video, don’t believe what others say. You be the judge for yourself. I personally believe antelope meat is among the best there is. I love steaks, chops and roasts, and the burger meat is super delicious. It’s all in how you process the animal. If you can make a clean kill and then get the animal to a cooler or meat processor immediately, this is among the best meat there is, bar none.

 

Here is just one of the best venison recipes we have used for antelope burger meat:

 

6 xe2x80x93 8 servings
2 pounds ground antelope meat
1 pound ground spicy Italian sausage
1 1/2 cups onion, finely diced
6 garlic cloves, minced
2 large eggs
1 1/3 cups tomato salsa
1 tablespoon chili powder (I prefer ancho or chipotle powder)
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 cup breadcrumbs (I prefer Japanese xe2x80x9cpankoxe2x80x9d breadcrumbs)

Herb Crust
You can substitute any herbs for this crust. In a pinch, you can substitute dried herbs or herb blends like Italian seasoning.
1 cup butter, melted
1 1/2 cups breadcrumbs
2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme, minced
1/2 cup onion, finely diced
4 cloves garlic, minced
1/3 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a bowl, blend together all ingredients. Combine ingredients, mixing well with your hands. Place into a well-greased baking dish and form into a rectangle, about 3 inches tall. Spread the Herb Crust over top of meat. Place dish into a preheated 350 degree oven for 1 1/2 hours or until internal temperature is 160 to 170 degrees.

—  —  —  —  —  —