BEEP BEEP BEEP… It’s time.
Up at 4:00 am on opening morning with barely any sleep. My mind was in overdrive all night long. Tossing and turning. My stomach making noises I never knew it could make. I have my coffee which is probably not a good idea. I check my tag, my license, my gun and double verify I have bullets. All good. In the truck by 4:55 am and we’re off. Took us twenty minutes to get to the spot where we’ve seen antelope.
This is it.
Today is the day that I get to experience the joy of hunting antelope in Nevada for the first time.
I never thought it would play out like it did. I’ve been on Andy’s antelope hunts where we’ve spent 13 days spotting, stalking and chasing.
That wouldn’t be happening on this trip.
What an absolute beauty of an antelope. I am so thrilled, thankful and ultimately grateful for this experience. It will never be forgotten.
All though our trip was short, I was able to experience and photograph some of Nevada’s wild horses, antelope and beautiful landscapes.
Now we plan for trip number two! ~Kristy
The Best Antelope Backstrap Recipe
- Sliced Antelope Backstrap
- 3 Garlic Cloves (diced)
- 4 Tablespoons Butter
- and a Hot Cast Iron Skillet
Heat cast iron skillet on medium-high. Add butter and garlic. Saute garlic for a few minutes. Add Antelope Backstrap to skillet (30/45 seconds on each side). Remove meat from skillet and enjoy.
We also added mushrooms with the butter and garlic and then served the backstrap on a toasted bagel with with a little horseradish. Delicious!
