NickEllis
Member
Hey All,
Last fall I shot a bunch of antelope out in NW Wyoming. Had a great hunt, wonderful time, will be going back next year.
Anyways, we froze a good portion of the meat, probably 70lbs or so of it, steaked out the loins and some of the roasts. Problem is, I've never cooked frozen antelope! Is there much of a difference between frozen and fresh? Venison's and Elk have always been alright, but antelope seems a bit different. Before I cook it up, any of y'all have suggestions?
I've got crockpots, grills, skillets... anything as long as it makes it tasty! Marinades, choice of hardwood, spices, whatever has proven helpful.
Oh, and let me know what cuts of meat you're referencing.
Thanks
Nick
Last fall I shot a bunch of antelope out in NW Wyoming. Had a great hunt, wonderful time, will be going back next year.
Anyways, we froze a good portion of the meat, probably 70lbs or so of it, steaked out the loins and some of the roasts. Problem is, I've never cooked frozen antelope! Is there much of a difference between frozen and fresh? Venison's and Elk have always been alright, but antelope seems a bit different. Before I cook it up, any of y'all have suggestions?
I've got crockpots, grills, skillets... anything as long as it makes it tasty! Marinades, choice of hardwood, spices, whatever has proven helpful.
Oh, and let me know what cuts of meat you're referencing.
Thanks
Nick