Antelope is interesting because the meat is so very rich and tender. "Maybe not the legs and hindquarters, after all, this is a fast animal. The tender cuts, from the middle and back areas have a deep red color, slightly different hue than beef, and with much less marbling. I'd say this is exotic only because it is not commonplace, though there is a famous ranch in Texas that raises them, and a world-famous chef, Dean Fearing from Texas, that helped make Antelope more accessible. I have fond memories reading Food Arts and about his French and Texas cuisine, especially regarding his use of game animals," says Darren McGraw of Ampersand Wine Bar.
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