Juicy baked antelope meatballs with orzo and melted mozzarella put an Italian-inspired spin on wild game comfort food. Made with ground antelope, ricotta, garlic, and classic Italian herbs, the meatballs use crushed crackers instead of breadcrumbs for a tender, flavorful texture. They are baked until lightly browned, then nestled into a single skillet with tender orzo, marinara sauce, cottage cheese, and sliced mozzarella.

Finished in the oven until hot and bubbling, this mouthwatering wild game meal pairs perfectly with a crisp green salad and thick slices of sourdough bread.

Simple ingredients. One skillet. Big flavor.

Wild game done right.

Preheat the oven to 400°F.

In a bowl, combine the ground antelope, crushed crackers, egg, garlic, ricotta cheese, basil, thyme, oregano, onion powder, and salt. Mix gently until just combined. Roll into 12 meatballs.

Place the meatballs on a baking sheet lined with foil or parchment paper and bake for 15 minutes.

While the meatballs bake, heat an oven-proof skillet over medium-low heat. Add the butter and orzo pasta, then stir in the marinara sauce and cottage cheese. Cook for 12–14 minutes, stirring occasionally, until the orzo is tender.

Remove the meatballs from the oven and nestle them into the skillet. Top with sliced mozzarella and grated Parmesan cheese.

Transfer the skillet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. For a golden, slightly crisp top, broil for 1–2 minutes at the end.

Serve the antelope meatballs with a crisp green salad and slices of sourdough bread.

Venison or Elk Substitution Tip

This Baked Antelope Meatballs with Orzo recipe works just as well with ground venison or ground elk in place of antelope. Because these meats are lean, avoid overmixing and cook just until the meatballs are set to keep them tender. If needed, add an extra tablespoon of ricotta or a splash of milk for moisture.

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Baked Antelope Meatballs with Orzo and Melted Mozzarella

Baked antelope meatballs with orzo are an easy wild game comfort food. Juicy meatballs finished in marinara with tender pasta and melted mozzarella.

Course Main Course

Cuisine Italian

Keyword ground antelope meatballs

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 54 minutes minutes

Servings 4

Ingredients

• 1 lb ground antelope
• 10 Ritz crackers, crushed
• 1 egg
• 1 garlic clove, minced
• 2 tbsp ricotta cheese
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1 cup uncooked orzo pasta
• 2 tbsp unsalted butter
• 3 cups marinara sauce
• 1/2 cup cottage cheese
• 4-6 slices mozzarella cheese
• Grated Parmesan cheese, for topping

Instructions

• Preheat the oven to 400°F.
• In a bowl, combine the ground antelope, crushed crackers, egg, garlic, ricotta cheese, basil, thyme, oregano, onion powder, and salt. Mix gently until just combined. Roll into 12 meatballs.
• Place the meatballs on a baking sheet lined with foil or parchment paper and bake for 15 minutes.
• While the meatballs bake, heat an oven-proof skillet over medium-low heat. Add the butter and orzo pasta, then stir in the marinara sauce and cottage cheese. Cook for 12–14 minutes, stirring occasionally, until the orzo is tender.
• Remove the meatballs from the oven and nestle them into the skillet. Top with sliced mozzarella and grated Parmesan cheese.  
• Transfer the skillet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. For a golden, slightly crisp top, broil for 1–2 minutes at the end.
• Serve the antelope meatballs with a crisp green salad and slices of sourdough bread.

Notes

• Substitute Meats: Ground venison or elk works just as well in place of antelope. These lean meats stay tender if you avoid overmixing.
• Breadcrumb Alternative: Crushed crackers replace breadcrumbs and keep the meatballs moist and flavorful.
• Cheese Options: Swap mozzarella for provolone or fontina for a different melt and flavor profile.
• Make Ahead: Bake meatballs ahead of time and finish in the skillet with orzo and sauce when ready to serve.
• Serving Suggestion: Pair this hearty Italian-inspired wild game meal with a crisp green salad and slices of sourdough bread for a complete dinner.

More Wild Game Ground Meatball Recipes

Antelope Meatball Stroganoff

Tender antelope meatballs simmered in a rich, creamy mushroom sauce—an elegant twist on a classic comfort dish.

Venison Meatballs with Gnocchi

Juicy venison meatballs served over pillowy gnocchi with a savory tomato sauce—a hearty, Italian-inspired wild game meal.

Venison Salisbury Steak Meatballs

Ground venison formed into Salisbury-style meatballs and cooked in a flavorful gravy—perfect for a cozy weeknight dinner.

Venison Enchilada Meatballs

Spicy, cheesy venison meatballs baked in enchilada sauce—a bold, Tex-Mex take on wild game that’s sure to impress.

Once washed, trimmed, and thinly sliced, the antelope heart reveals deep-red pieces of meat that look far more like steak than organ meat—proof that this antelope heart recipe is all about simplicity and proper technique. Each slice is lightly dredged in flour, dipped in an egg wash, then coated in a flavorful blend of cheesy, seasoned breadcrumbs. A quick fry—less than a minute per side—was all it took to turn them golden brown and perfectly tender.

The result? Crispy, bite-sized pieces that disappeared fast. Served with BBQ sauce and a fresh garden salad, they were rich, savory, and incredibly satisfying.

This approach isn’t just for antelope—it works just as well with deer heart and elk heart, making it a great way to honor more of the animal after a successful hunt. All three hearts are lean, hardworking muscles that shine when they’re cleaned well, sliced thin, and cooked hot and fast. Deer heart fries up especially tender, while elk heart has a deeper, beef-forward flavor, but both turn into crispy, steak-like bites using this same breading and quick-fry method. If you already enjoy backstrap or sirloin, this is an easy way to put another prime cut from the harvest to good use.

How to Clean, Trim, and Cut any Wild Game Animal Heart for Eating

Cleaning and preparing a wild game heart—whether from deer, antelope, or elk—is simple once you know what to look for. Done properly, heart meat is tender, mild, and more like steak than organ meat.

Step 1: Remove the Heart Properly

As soon as possible after harvest, remove the heart from the chest cavity. Keep it clean and cool. If you’re in the field, wipe away excess blood and debris and place it in a clean game bag or sealed container on ice.

Step 2: Rinse Thoroughly

At home, rinse the heart under cold running water. Gently squeeze it to flush out any remaining blood clots inside the chambers. This step alone dramatically improves flavor.

Step 3: Trim Away Fat, Valves, and Vessels

Place the heart on a cutting board and inspect it closely.

• Trim off any white or yellow outer fat
• Remove the tough connective tissue
• Cut away the top section where arteries and vessels attach
• Open the heart fully and remove the valves and stringy interior membranes
• What you’re left with should be clean, smooth, deep-red muscle.

Step 4: Optional Soak (If Desired)

For extra mild flavor, soak the cleaned heart in:

• Lightly salted cold water

Soak for 2–12 hours in the refrigerator, changing the liquid once or twice. This is optional—fresh, well-cleaned hearts often don’t need it.

Step 5: Slice for Cooking

Lay the heart flat and slice against the grain.

• For frying or quick searing: slice ¼-inch thick
• For tacos or stir-fry: slice thin, then cut into strips

Proper slicing is key—heart meat stays tender when cut correctly and cooked quickly.

Step 6: Cook Hot and Fast

Heart is best cooked medium-rare to medium. Overcooking will make it tough. High heat and short cook times bring out its steak-like texture and rich, beefy flavor.

Rinse, trim, and thinly slice the antelope hearts into ¼-inch pieces, removing any connective tissue or valves.

In a shallow bowl, whisk together the eggs and water.

In a separate bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, paprika, and cayenne.

Lightly dredge each slice of heart in the egg wash, then coat evenly in the breadcrumb mixture.

Heat canola oil in a skillet over medium-high heat.

Fry the breaded heart slices in batches, cooking 30–60 seconds per side until golden brown. Do not overcrowd the pan.

Transfer to a paper towel-lined plate. Finish with a pinch of salt and freshly grated Parmesan.

Serve immediately with BBQ sauce.

Tips for Crispy Antelope Heart

• Oil Temperature Matters: Keep the oil at medium-high heat (around 350°F) so the breading crisps quickly without overcooking the meat. Too low, and the heart will steam instead of fry.
• Slice Against the Grain: Always cut the heart against the muscle fibers. This makes the meat tender and easier to chew.
• Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature and even browning.
• Optional Soak: For an extra mild flavor, soak the cleaned heart in lightly salted water or milk for 2–4 hours before slicing.
• Quick Cooking: Heart is lean and dense; cook it quickly and remove from heat as soon as it’s golden brown. Overcooking makes it tough.
• Flavor Variations: Add smoked paprika, chipotle, or herbs like thyme to the breading for a bold twist.

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Easy Antelope Heart Recipe That Tastes Like Steak

This easy antelope heart recipe turns pronghorn heart into crispy, golden bites that eat more like steak than organ meat. Thin slicing and a quick fry keep the meat tender, flavorful, and perfect for dipping.

Course Main Course

Cuisine American

Keyword antelope heart recipe

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 4

Ingredients

• 2 antelope hearts, trimmed and thinly sliced ¼-inch thick
• 2 eggs
• 2 tbsp water
• 1 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 cup canola or vegetable oil

To Finish

• Pinch of salt, to taste
• Freshly grated Parmesan cheese
• BBQ sauce, for serving

Instructions

• Rinse, trim, and thinly slice the antelope hearts into ¼-inch pieces, removing any connective tissue or valves.
• In a shallow bowl, whisk together the eggs and water.
• In a separate bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, paprika, and cayenne.
• Lightly dredge each slice of heart in the egg wash, then coat evenly in the breadcrumb mixture.
• Heat canola oil in a skillet over medium-high heat.
• Fry the breaded heart slices in batches, cooking 30–60 seconds per side until golden brown. Do not overcrowd the pan.
• Transfer to a paper towel-lined plate. Finish with a pinch of salt and freshly grated Parmesan.
• Serve immediately with BBQ sauce.

Notes

• Slice against the grain for tender bites.
• Fry hot and fast—30–60 seconds per side.
• Cook in small batches to keep oil temperature steady.
• Optional soak in salted water or milk for milder flavor.
• Seasoning twist: Add smoked paprika or herbs to the breading.

Try More Flavor-Packed Wild Antelope Steak Recipes

If you enjoyed this antelope recipe, don’t stop here. Antelope is incredibly versatile when cooked properly, and these recipes highlight different cuts and techniques that keep the meat tender, mild, and full of flavor. Whether you’re craving something crispy, saucy, or quick-seared, these dishes are reader favorites.

Easy Antelope Backstrap with Gremolata
A simple, elegant dish that lets antelope backstrap shine. Lightly seared and finished with a fresh gremolata of parsley, garlic, and lemon zest, this recipe is perfect for showcasing the natural flavor of antelope without overpowering it.

Antelope Schnitzel Recipe
Thinly pounded antelope cutlets breaded and pan-fried until golden and crispy. This schnitzel is tender on the inside, crunchy on the outside, and ideal for introducing wild game to skeptical eaters.

Antelope Marsala Recipe – Tender Top Round Steaks
A classic Marsala sauce made with mushrooms and wine turns lean antelope top round into a fork-tender, comforting meal. This recipe proves tougher cuts can be transformed with the right technique.

Antelope Scaloppine Recipe
Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.

These recipes are great next steps if you’re building confidence cooking antelope and other wild game cuts.

What is compound butter? It’s simply softened butter blended with flavorful add-ins of your choice. For this recipe, I mixed unsalted butter with creamy Cambozola blue cheese and fresh garden chives, mashing everything together with a fork. The butter is then rolled into a parchment-wrapped log, tied at the ends, and chilled until firm.

Compound butter and seared antelope steak are truly a match made in heaven. I lightly seasoned antelope backstrap steaks with salt and pepper, then seared them in a HOT cast-iron skillet with a few dabs of butter. Antelope is very lean, so when you think it needs just a few more seconds, it’s usually time to pull it off the heat and let it rest.

Slice, plate, and finish the seared antelope steaks with a generous pat of blue cheese and chive compound butter. Want even more buttery goodness on your plate? Serve alongside creamy mashed potatoes and steamed asparagus for the perfect organic wild game dinner.

Easy Seared Antelope Steak with Compound Butter

Make the Compound Butter

• In a small bowl, combine softened butter, blue cheese, and chopped chives.
• Mash together with a fork until fully blended.
• Transfer the butter mixture onto a sheet of parchment paper and shape into a log.
• Roll tightly, twist the ends to seal, and refrigerate until firm, about 30 minutes.

Get Creative with Compound Butter

One of the best parts about compound butter is how easy it is to customize. Don’t be afraid to get creative and experiment with different flavor combinations to complement wild game.

Try a smoky chipotle compound butter for a subtle kick of heat, or keep it classic with a garlic and herb butter made with fresh parsley, thyme, or rosemary. Citrus zest, roasted garlic, or even a touch of honey can completely change the flavor profile, making this a versatile finishing touch you can adapt to any cut of wild game.

Pat antelope steaks dry with paper towels. Season both sides generously with salt and pepper.

Heat a cast-iron skillet over high heat until very hot.

Add butter to the skillet and allow it to melt and foam.

Sear antelope steaks for 2–3 minutes per side, just until a deep crust forms. (Tip: Antelope is very lean—when you think it needs a few more seconds, it’s usually time to pull it.)

Remove steaks from the skillet and let rest for 5 minutes.

Slice the antelope steaks, plate, and top with a generous pat of blue cheese and chive compound butter. Serve immediately.

Use Other Cuts of Antelope for my Seared Antelope Steak Recipe

Antelope backstrap is ideal for this recipe, but other cuts work as well. Sliced top round or bottom round are excellent alternatives. You can sear a larger cut whole and slice it after resting, or pre-slice the meat into 1-inch steaks and sear individually—it’s entirely up to your preference. Cooking times will vary depending on thickness, so if you’re ever unsure, use a meat thermometer to avoid overcooking this lean wild game.

Wild Game Steak Temperature Guide

• Rare: 120–125°F (cool red center)
• Medium-Rare: 130–135°F (warm red center – recommended)
• Medium: 140–145°F (warm pink center)
• Medium-Well: 150°F+ (not recommended for lean wild game)

Use a Meat Thermometer if You are Unsure When the Seared Antelope Steak is Done

Because antelope and other wild game meats are very lean, they can overcook quickly. A meat thermometer is the most reliable way to ensure tender, juicy results every time. Insert the thermometer into the thickest part of the steak and remove the meat from the heat 5 degrees before your target temperature, as it will continue to rise while resting. This simple step takes the guesswork out of cooking wild game and helps prevent dryness.

Try More Flavor-Packed Wild Antelope Steak Recipes

If you enjoyed this antelope recipe, don’t stop here. Antelope is incredibly versatile when cooked properly, and these recipes highlight different cuts and techniques that keep the meat tender, mild, and full of flavor. Whether you’re craving something crispy, saucy, or quick-seared, these dishes are reader favorites.

Easy Antelope Backstrap with Gremolata
A simple, elegant dish that lets antelope backstrap shine. Lightly seared and finished with a fresh gremolata of parsley, garlic, and lemon zest, this recipe is perfect for showcasing the natural flavor of antelope without overpowering it.

Antelope Schnitzel Recipe
Thinly pounded antelope cutlets breaded and pan-fried until golden and crispy. This schnitzel is tender on the inside, crunchy on the outside, and ideal for introducing wild game to skeptical eaters.

Antelope Marsala Recipe – Tender Top Round Steaks
A classic Marsala sauce made with mushrooms and wine turns lean antelope top round into a fork-tender, comforting meal. This recipe proves tougher cuts can be transformed with the right technique.

Antelope Scaloppine Recipe
Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.

Easy Antelope Heart Recipe That Tastes Like Steak
Protein packed crispy, bite-sized pieces that disappear fast. Served with BBQ sauce and a fresh garden salad, these heart steak strips are rich, savory, and incredibly satisfying.

These recipes are great next steps if you’re building confidence cooking antelope and other wild game cuts.

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Seared Antelope Steak with Blue Cheese & Chive Compound Butter

Tender, pan-seared antelope backstrap finished with a rich blue cheese and chive compound butter. This easy wild game steak recipe highlights the natural flavor of antelope while adding a luxurious, steakhouse-style finish.

Course Main Course

Cuisine American

Keyword antelope backstrap, antelope recipes, antelope steaks

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

Blue Cheese & Chive Compound Butter

• 1/2 cup unsalted butter, softened
• 2-3 tbsp Cambozola or blue cheese, crumbled
• 1-2 tbsp fresh chives, finely chopped

Antelope Steak

• 1 (10 to 12-inch) antelope backstrap, cut into thirds
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2-3 tbsp unsalted butter

Instructions

Make the Compound Butter

• In a small bowl, combine softened butter, blue cheese, and chopped chives.
• Mash together with a fork until fully blended.
• Transfer the butter mixture onto a sheet of parchment paper and shape into a log.
• Roll tightly, twist the ends to seal, and refrigerate until firm, about 30 minutes.

Sear the Antelope Steaks

• Pat antelope steaks dry with paper towels. Season both sides generously with salt and pepper.
• Heat a cast-iron skillet over high heat until very hot.
• Add butter to the skillet and allow it to melt and foam.
• Sear antelope steaks for 2–3 minutes per side, just until a deep crust forms. (Tip: Antelope is very lean—when you think it needs a few more seconds, it’s usually time to pull it.)
• Remove steaks from the skillet and let rest for 5 minutes.
• Slice the antelope steaks, plate, and top with a generous pat of blue cheese and chive compound butter. Serve immediately.

Notes

• Do not overcook antelope. Medium-rare to medium yields the most tender results.
• This compound butter also pairs beautifully with elk, venison, or bison steaks.
• For extra richness, spoon the melted butter from the skillet over the sliced meat.

Love my Seared Antelope Steak Recipe? You’ll Love What’s Inside the Wild Game Cuisine Cookbook

If this recipe hit the spot, you’ll feel right at home with the recipes inside my Wild Game Cuisine Cookbook. It’s packed with approachable, flavor-forward wild game recipes using cuts like venison, elk, antelope, duck, goose, and more—each designed to be practical for home cooks and respectful of the meat. From quick weeknight dinners to impressive meals for guests, every recipe focuses on simple techniques, clear temperatures, and bold flavors that let wild game shine. If you enjoy cooking from the field to the table, this cookbook was made for you.

Sometimes the struggle is real. With so many ways to cook antelope backstrap, deciding what to make can be the hardest part. For this recipe, I went back to basics—keeping it simple with what I already had on hand: a skillet-seared antelope backstrap topped with a bright, zesty gremolata, served alongside baked potatoes and a crisp green salad.

Simple ingredients. Honest flavors. A meal that proves that less really can be more.

What is Gremolata and Why It Works with Seared Meat

Gremolata is a classic Italian condiment made from fresh parsley, garlic, and lemon zest, sometimes with a touch of olive oil. Its bright, fresh flavors cut through the richness of seared meats, adding zesty freshness and aromatic depth without overpowering the natural flavor of the antelope. On lean wild game like backstrap, gremolata adds a pop of color, a burst of flavor, and a subtle lift that makes every bite more vibrant.

Gremolata Instructions for Serving with Seared Antelope Backstrap

Finely chop the parsley by hand. In a bowl, combine parsley, minced garlic, lemon zest, lemon juice, olive oil, red pepper flakes (if using), salt, and pepper. Mix well and adjust seasoning to taste.

Rub the antelope backstrap with 1 tablespoon olive oil. Season evenly with salt, pepper, garlic powder, and onion powder.

Heat a cast iron skillet over medium heat. Once hot, add the remaining olive oil, butter, and crushed garlic cloves.

Sear the antelope backstrap on all sides and ends for 60–90 seconds per side, creating a well-browned crust.

Remove the backstrap from the skillet and let rest for 10 minutes to retain juices.

Slice the backstrap on a diagonal. Garnish generously with gremolata and serve with baked potatoes and a crisp green salad.

Antelope Backstrap Recipe Tips

• Use a meat thermometer if you’re unsure when to remove the backstrap from the skillet. For best results, pull the meat at 120–125°F for rare to medium-rare and let it rest before slicing.
• Don’t overcook: Antelope backstrap is very lean and cooks quickly. Searing hot and fast keeps it tender and juicy.
• Let it rest: Allowing the backstrap to rest for 10 minutes helps the juices redistribute for better texture.
• Substitute other wild game: Elk backstrap or venison backstrap can be used in this recipe, but cooking times may vary depending on thickness and species. Always cook to temperature rather than time.

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Easy Antelope Backstrap with Gremolata

Easy antelope backstrap, skillet-seared and topped with bright lemon gremolata. A fast, flavorful wild game dinner—great for antelope, elk, or venison.

Course Main Course

Cuisine American

Keyword antelope backstrap

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Ingredients

Antelope Backstrap

• 1 antelope backstrap cut (6–8 inches long)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1/2 tsp granulated garlic powder
• 1/2 tsp onion powder
• 2 tbsp unsalted butter
• 1-2 garlic cloves, lightly crushed

Gremolata

• 1 bunch flat-leaf parsley, finely chopped
• 1 tsp zest of a lemon
• 1-2 tbsp fresh lemon juice
• 1-2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes, optional
• Salt and black pepper, to taste

Instructions

• Rub the antelope backstrap with 1 tablespoon olive oil. Season evenly with salt, pepper, garlic powder, and onion powder.
• Heat a cast iron skillet over medium heat. Once hot, add the remaining olive oil, butter, and crushed garlic cloves.
• Sear the antelope backstrap on all sides and ends for 60–90 seconds per side, creating a well-browned crust.
• Remove the backstrap from the skillet and let rest for 10 minutes to retain juices.
• Slice the backstrap on a diagonal. Garnish generously with gremolata and serve with baked potatoes and a crisp green salad.

Gremolata Instructions

• Finely chop the parsley by hand.
• In a bowl, combine parsley, minced garlic, lemon zest, lemon juice, olive oil, red pepper flakes (if using), salt, and pepper.
• Mix well and adjust seasoning to taste.

Notes

• Use a meat thermometer if unsure—remove backstrap at 120–125°F and let rest before slicing.
• Sear hot and fast to avoid overcooking lean antelope backstrap.
• Elk or venison backstrap can be used, but cooking times may vary—cook to temperature, not time.

If you’re loving these easy, flavorful antelope recipes, you’ll find even more inspiration in my Wild Game Cookbook. It’s packed with approachable, from-the-field-to-the-table recipes that make cooking wild game feel simple and rewarding—whether you’re working with antelope, elk, venison, or wild birds. Each recipe focuses on honest ingredients, clear techniques, and bold flavors that let the meat shine, so you can confidently turn your harvest into memorable meals every time.

No matter how you make it, antelope chili cornbread casserole is a hearty, all-in-one meal—perfect for an ultimate savory Sunday supper.

For this recipe, I used 2 pounds of ground antelope along with finely diced onions, carrots, celery, and garlic, simmered in tomato sauce and water with a bold blend of spices. The seasoning mix includes dark red chili powder, ground cumin, Mexican oregano, granulated garlic powder, onion powder, paprika, and kosher salt—simple ingredients that let the antelope shine while building deep, comforting flavor.

I started by sweating the vegetables in olive oil until softened, then set them aside. The ground antelope was browned next, followed by the seasonings, vegetables, tomato sauce, and water. The chili simmered low and slow for about two hours, allowing everything to come together into a rich, satisfying base.

From there, I turned one pot of chili into two meals. Half was saved for an easy weeknight dinner, while the remaining chili became a cozy chili cornbread casserole. The antelope chili was spooned into an oven-safe dish, topped with sweet cornbread batter and a generous sprinkle of shredded cheese, then baked at 375°F for 40 minutes until bubbling hot and golden.

For the finishing touch, I served this savory casserole with sour cream, sliced jalapeños, fresh cilantro, and finely chopped green onions—simple toppings that add brightness and balance.

Just another inspiring wild game dinner idea that turns a humble pot of chili into something truly special.

Vegetable Substitutions & Bean Options for Antelope Chili

This chili is easy to customize based on what you have on hand or what your family loves. Feel free to swap in different vegetables like bell peppers, poblano peppers, corn, or even diced sweet potatoes in place of—or alongside—the onions, carrots, and celery. If you’re a bean lover, adding kidney beans, pinto beans, or black beans is a great option and helps stretch the meal even further. Whether you keep it traditional or make it your own, this recipe is flexible enough to fit your pantry and your personal chili preferences.

Ground Antelope Meat – What’s Best?

When it comes to grinding antelope, there’s no single right way to do it. Some hunters prefer to grind 100% pure antelope, keeping the flavor clean and true to the animal. Others like to add fat for moisture and richness, using beef fat, beef kidney fat, or pork fat in a 15/85 or 20/80 fat-to-meat ratio. Ultimately, how you grind your antelope comes down to personal preference and your flavor palate—both approaches work depending on how you plan to use the meat.

Option 1: Antelope Chili

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the carrots, celery, onion, and garlic. Cook, stirring often, until the vegetables are softened and fragrant, about 6–8 minutes. Remove vegetables from the pot and set aside.

Add the ground antelope to the same pot and brown the meat, breaking it up as it cooks.

Once browned, stir in the chili powder, cumin, garlic powder, Mexican oregano, onion powder, paprika, and kosher salt. Cook for 1–2 minutes to bloom the spices.

Return the cooked vegetables to the pot. Add the tomato sauce and water, stirring to combine.

Reduce heat to low, cover, and simmer gently for about 2 hours, stirring occasionally, until the chili is rich and flavorful.

Use immediately or reserve half for another meal before turning the remaining chili into a chili cornbread casserole.

Option 2: Antelope Cornbread Chili Casserole

Preheat oven to 375°F. Spoon the prepared antelope chili into a greased oven-safe baking dish or cast-iron skillet, spreading it into an even layer.

Pour the prepared cornbread batter evenly over the chili.

Sprinkle shredded cheese over the top.

Bake uncovered for 40 minutes, or until the cornbread is set, golden on top, and the chili is bubbling around the edges.

Remove from the oven and let rest for 5 minutes before serving.

Serve warm with sour cream, sliced jalapeños, fresh cilantro, and green onions if desired.

A Versatile Recipe for Any Ground Wild Game

One of the best things about this Antelope Chili & Cornbread Chili Casserole recipe is how easily it adapts to other ground wild game meats. Ground elk, venison, bighorn sheep, and bison all work perfectly, each bringing its own subtle character while still soaking up the bold, comforting chili flavors. Whether you’re working through a mixed freezer or swapping meats from season to season, this recipe stays reliable, hearty, and satisfying—making it a go-to option for just about any ground game you have on hand.

This antelope chili is delicious all on its own, but it also serves as the perfect base for an easy, comforting second meal. By turning leftover chili into a chili cornbread casserole, you can stretch one pot into two satisfying dinners—making this recipe ideal for meal prep, busy weeknights, or laid-back Sunday cooking.

More Delicious Recipes with Ground Wild Game

If you enjoy cooking with ground antelope, there are plenty of other wild game recipes to try. My Flaky Puff Pastry Ground Wild Game Meat Pie, Meatballs and Gnocchi, Cornbread-Stuffed Poblano Peppers, Ground Game Meat Cornbread Casserole, and my Hearty Ground Chili with Sweet Potatoes and Hominy all work perfectly with ground antelope—or any ground wild game. These recipes are perfect for turning lean game meat into comforting, flavorful meals that showcase the versatility of your harvest.

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Antelope Chili & Cornbread Chili Casserole

This antelope chili is delicious all on its own, but it also serves as the perfect base for an easy, comforting second meal. By turning leftover chili into a chili cornbread casserole, you can stretch one pot into two satisfying dinners—making this recipe ideal for meal prep, busy weeknights, or laid-back Sunday cooking.

Course Main Course

Cuisine American

Keyword ground antelope chili, ground antelope cornbread chili

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Ingredients

Ground Antelope Chili

• 2 lbs ground antelope
• 28 oz can of tomato sauce
• 2 cups carrots, finely chopped
• 2 cups celery, finely chopped
• 1 sweet onion, finely diced
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 2 tbsp dark red chili powder
• 1 tbsp ground cumin powder
• 1 tbsp garlic powder
• 1 tsp Mexican oregano
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp kosher salt
• 1 cup water

Ground Antelope Cornbread Chili Casserole

• 4–5 cups prepared antelope chili
• 1 batch sweet cornbread batter (homemade or boxed, prepared according to package directions)
• 1 - 1/12 cups shredded cheese (cheddar, Colby Jack, or Mexican blend)

Instructions

Antelope Chili

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
• Add the carrots, celery, onion, and garlic. Cook, stirring often, until the vegetables are softened and fragrant, about 6–8 minutes. Remove vegetables from the pot and set aside.
• Add the ground antelope to the same pot and brown the meat, breaking it up as it cooks.
• Once browned, stir in the chili powder, cumin, garlic powder, Mexican oregano, onion powder, paprika, and kosher salt. Cook for 1–2 minutes to bloom the spices.
• Return the cooked vegetables to the pot. Add the tomato sauce and water, stirring to combine.
• Reduce heat to low, cover, and simmer gently for about 2 hours, stirring occasionally, until the chili is rich and flavorful. Season with salt if needed.
• Use immediately or reserve half for another meal before turning the remaining chili into a chili cornbread casserole.

Antelope Cornbread Chili Casserole

• reheat oven to 375°F.
• Spoon the prepared antelope chili into a greased oven-safe baking dish or cast-iron skillet, spreading it into an even layer.
• Pour the prepared cornbread batter evenly over the chili.
• Sprinkle shredded cheese over the top.
• Bake uncovered for 40 minutes, or until the cornbread is set, golden on top, and the chili is bubbling around the edges.
• Remove from the oven and let rest for 5 minutes before serving.
• Serve warm with sour cream, sliced jalapeños, fresh cilantro, and green onions if desired.

Notes

• Make Ahead: The antelope chili can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors deepen over time, making it even better the next day.
• Freezer-Friendly: Chili freezes exceptionally well. Let it cool completely, then store in airtight freezer containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Casserole Prep Tip: For a make-ahead casserole, assemble the chili in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add the cornbread batter and cheese just before baking for the best texture.
• Leftover Cornbread Casserole: Fully baked casserole can be refrigerated for up to 3 days. Reheat individual portions in the oven or microwave until warmed through.

Every Meal Tells a Story – Antelope Chili

This antelope chili is more than just a filling meal—it’s a way to honor the animal and the time spent in the field. Turning one pot of chili into multiple meals, from a simple bowl of chili to a bubbling cornbread casserole, reflects the thoughtful, nose-to-tail approach that wild game cooking is all about. Every meal tells a story of preparation, respect, and gratitude for the meat on the table—and this recipe is a perfect example of making the most of a successful hunt.

Wild game is one of the best sources of clean, organic protein, which makes every cut worth savoring. When the freezer is running low, schnitzel is a perfect way to stretch a buck without sacrificing flavor or satisfaction. This antelope schnitzel recipe is quick, simple, and packed with tender, fork-ready flavor.

Preparing the Antelope

Start with a section of antelope backstrap and slice it into six ½-inch medallions. Place each piece between plastic wrap or parchment paper and gently pound with a flat meat tenderizer until roughly ¼-inch thick. Season each cutlet lightly with kosher salt to bring out the natural flavors.

Breading and Cooking

Dredge each pounded cutlet in flour, dip into an egg bath, and coat with panko breadcrumbs for a light, crispy crust. Heat a small amount of olive oil in a skillet over medium heat and fry each schnitzel quickly—about one minute per side—until golden. Drain briefly on paper towels, then finish with a pinch of salt and a fresh squeeze of lemon. The result: fork-tender antelope with a crisp, golden exterior and bright, clean flavor.

Serving Suggestions

For a classic pairing, serve your antelope schnitzel with a warm German potato salad or other hearty, garden-fresh sides. Blistered shishito peppers or a lemon-garlic garden salad also work beautifully, keeping the meal seasonal, colorful, and satisfying.

Doubling the Recipe

Want to feed more mouths or save leftovers? This recipe doubles easily. Prepare extra cutlets and fry in batches, keeping cooked schnitzel warm on a baking sheet in a low oven while finishing the rest. It’s a great way to make the most of a larger backstrap or multiple cuts, ensuring everyone gets a hot, crispy piece.

Using Other Wild Game Meats

This schnitzel method is versatile. Elk or venison backstrap, as well as top round cuts, all work perfectly when sliced thin and pounded. For upland game birds like pheasant or grouse, butterfly and flatten the breast meat for the same crispy, tender results. Keeping the meat thin and avoiding overcooking is key to preserving tenderness. Try my Antelope Scaloppine recipe for another quick and easy wild game meal.

If you love the idea of turning a small cut of wild game into a golden, crispy meal, venison schnitzel is another favorite. Using the same simple breading and quick pan-fry method, venison backstrap or top round becomes tender, fork-ready cutlets that pair beautifully with garden-fresh sides or a warm potato salad. Check out the full Venison Schnitzel recipe here for another delicious way to stretch your wild game while keeping every bite packed with flavor.

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Crispy Antelope Schnitzel – Easy Wild Game Dinner

Turn a small cut of antelope into a golden, fork-tender schnitzel! Quick, easy, and packed with flavor, this wild game recipe is perfect for garden-fresh sides or hearty meals.

Course Main Course

Cuisine American

Keyword antelope, antelope schnitzel

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Ingredients

• 1 (4-inch) section antelope backstrap sliced into 1/2-inch steaks
• 1/2 cup All-purpose flour, for dredging
• 1-2 eggs, beaten
• 1/2 cup panko
• 1/4 cup olive oil
• kosher salt - to taste
• fresh lemon wedges

Instructions

• Slice backstrap into six ½-inch medallions.
• Place between plastic wrap or parchment paper and pound to ¼-inch thickness. Season with salt.
• Dredge in flour, dip in eggs, coat with panko.
• Heat olive oil in a skillet. Fry schnitzel 1 min per side until golden.
• Drain on paper towels, finish with salt and lemon.
• Serve immediately with garden-fresh or hearty sides.

Notes

• Avoid overcooking—wild game is lean and cooks quickly.
• This recipe is easy to double when you’re feeding a crowd or cooking for leftovers. Simply prepare additional cutlets and bread them all at once, then fry in batches to avoid overcrowding the pan. Keep cooked schnitzel warm on a baking sheet in a low oven while you finish the remaining pieces. 
• This schnitzel recipe works with many wild game meats. Elk, venison or top round cuts slice and pound beautifully, while pheasant or grouse breasts can be butterflied and flattened. Keep the meat thin and avoid overcooking for the best results.

Turn Every Harvest into a Memorable Meal

If you love simple, versatile recipes like this antelope schnitzel, my Wild Game Cuisine Cookbook is packed with techniques and recipes for venison, elk, antelope, and upland game birds. From field to table, it helps you turn every harvest into a delicious, memorable meal.

Enjoy this Italian-inspired Antelope Marsala with tender top round cutlets simmered in a rich Marsala wine, butter, and mushroom sauce. Quick, flavorful, and perfect with rice or salad. Swap antelope for venison or elk for equally delicious results.

Thin-cut antelope top round steaks are lightly dusted in flour, quickly pan-seared, and then simmered in a rich Marsala wine sauce with butter, shiitake mushrooms, sweet onion, and garlic.

I sliced half of an antelope top round roast into cutlets, tenderized them, and seasoned with kosher salt and white pepper. The steaks brown quickly in hot olive oil, then rest while the butter, onions, garlic, and mushrooms build the flavorful sauce. Marsala wine is added and reduced until silky, then the cutlets return to the skillet to finish cooking gently for just a few minutes.

One of my favorite easy, flavorful wild game meals, this dish comes together quickly and pairs perfectly with basmati rice and a crisp green salad. You can also swap antelope for venison or elk for equally delicious results.

What Cut of Antelope Works Best for Marsala?

Top round is ideal for this recipe because it slices easily into uniform cutlets and tenderizes well when pounded thin. Other suitable cuts include antelope sirloin or backstrap sliced into medallions. No matter the cut, trimming away any silver skin and pounding to an even thickness will greatly improve tenderness and overall texture.

Why Marsala Wine Works So Well with Wild Game

Marsala’s rich, slightly sweet profile balances the natural earthiness of wild game meats like antelope. When reduced with butter, mushrooms, and aromatics, it creates a sauce that enhances the meat without overpowering it. This Italian-inspired technique is an excellent way to introduce bold flavor while keeping wild game approachable for any table.

More Weekly Wild Game Inspiration

Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.

Other Delicious Antelope Recipes

If you love cooking with antelope, there are plenty of other delicious ways to enjoy this lean, flavorful game meat. From simple pan-seared antelope steaks and tender antelope roasts to hearty ground antelope chili, meatballs, and stuffed peppers, antelope adapts perfectly to both elevated dishes and everyday meals. Exploring different sauces, spices, and cooking methods lets you highlight its natural flavor while keeping your wild game dinners exciting and satisfying.

Be sure to explore my full collection of antelope recipes for more inspiration and tried-and-true favorites to add to your table.

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Antelope Marsala Recipe – Tender Top Round Steaks

Enjoy this Italian-inspired Antelope Marsala with tender top round cutlets simmered in a rich Marsala wine, butter, and mushroom sauce. Quick, flavorful, and perfect with rice or salad. Swap antelope for venison or elk for equally delicious results.

Course Main Course

Cuisine Italian

Keyword antelope marsala

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1 lb antelope top round cutlets, (about 7 steaks)
• 1/2 cup all-purpose flour
• 1 tsp granulated garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 1/2 cups fresh mushrooms, quartered (shiitake or portobello)
• 1/2 cup sweet onion, finely diced
• 1 clove garlic, minced
• 3/4 cup Marsala wine

Instructions

• Place the antelope cutlets between two sheets of parchment paper on a firm, level surface. Using the smooth side of a meat mallet, pound the steaks to about ¼-inch thickness.
• In a shallow dish, combine the flour, garlic powder, onion powder, and salt. Dredge each cutlet in the flour mixture, shaking off any excess.
• Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the floured cutlets and cook until lightly browned, about 1½ minutes per side. Remove the steaks from the skillet and set aside.
• Melt the remaining butter in a separate skillet. Add the mushrooms, onions, and garlic, cooking until the mushrooms are golden and tender, about 8–10 minutes.
• Pour in the Marsala wine, stirring to loosen any browned bits from the pan. Return the antelope cutlets to the skillet and simmer gently until tender and heated through, about 5 minutes.
• Serve the antelope Marsala over steamed basmati rice with a crisp green salad on the side.

Notes

• Don’t overcook the antelope: Antelope is very lean. Keep the heat moderate and simmer just until tender to prevent the meat from drying out.
• Pound evenly: Uniform thickness ensures the cutlets cook quickly and stay tender.
• Marsala wine: Use dry Marsala for the best savory flavor. Sweet Marsala will change the profile of the dish.
• Mushroom options: Shiitake and portobello add depth, but cremini or button mushrooms work well too.
• Make it your own: A splash of beef or game broth can be added with the Marsala if you prefer extra sauce.
• Serving tip: This dish pairs perfectly with basmati rice, mashed potatoes, or buttered egg noodles.
• Substitutions: You can easily swap antelope for elk or venison if preferred—just adjust cooking time to keep the meat tender.

Discover More Wild Game Recipes in My Cookbook

If you’re passionate about cooking wild game, my Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, expert tips, and flavorful ideas for elk, venison, antelope, and more. From weeknight dinners to impressive dishes for special occasions, this cookbook helps you make the most of every cut of meat while creating meals your family and friends will love. Whether you’re a seasoned hunter or just starting to explore wild game cooking, it’s your go-to guide for inspiration in the kitchen.

Antelope scaloppine is a simple yet elegant wild game recipe that proves antelope can be both tender and flavorful when prepared correctly. Scaloppine refers to thinly sliced meat cooked quickly over high heat, making it an ideal method for lean wild game like antelope. Lightly dredging the cutlets in flour before searing helps create a delicate golden-brown crust while locking in moisture.

To prepare this antelope scaloppine recipe, the thin cutlets are quickly cooked in a blend of butter and oil, then set aside while a bright lemon butter sauce comes together in the same skillet. Shallots are softened in butter, then finished with fresh lemon juice to create a simple pan sauce that complements the natural flavor of the antelope without overpowering it.

Serve the antelope cutlets over a bed of noodles, then drizzle generously with the lemon butter sauce. A handful of olives adds a briny contrast that balances the richness of the dish. This fast-cooking antelope recipe is perfect for an easy weeknight wild game dinner or an impressive meal for entertaining.

Best Cuts for Antelope Scaloppine

The best cuts for antelope scaloppine come from the top round, bottom round, or backstrap cutlets. These lean, tender muscles slice easily into thin cutlets and cook quickly over high heat, making them ideal for fast-cooking dishes like scaloppine. When sliced thin and cut across the grain, all three cuts stay tender and develop a light golden crust without drying out.

Place the cutlets between plastic wrap or parchment paper and pound to ¼-inch thickness. Generously season the antelope cutlets on both sides with salt and pepper.

Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Lightly dredge each cutlet in flour, shaking off any excess.

Add the cutlets to the hot skillet and cook for about 1 minute per side, just until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove cutlets and set aside.

Reduce heat to low. Add the shallots and remaining 4 tablespoons of butter to the skillet. Cook for about 5 minutes, or until the shallots are soft and fragrant.

Stir in the fresh lemon juice, scraping up any browned bits from the pan to form the sauce.

Serve the antelope cutlets over cooked pasta, sprinkle with olives (or capers), and drizzle the lemon butter sauce over the top.

Recipe Tips for Antelope Scaloppine

• Slice thin for tenderness: Antelope is very lean, so slicing the cutlets about ¼-inch thick ensures they cook quickly without drying out.
• Don’t overcook: Scaloppine should cook fast—about 1 minute per side. Overcooking will make antelope tough.
• Use a hot pan: Make sure the skillet is fully heated before adding the cutlets to get a light golden crust without steaming the meat.
• Flour matters: A light flour dredge not only helps with browning but also slightly thickens the lemon butter sauce. Shake off excess flour to keep the sauce silky.
• Butter + oil combo: Cooking with both butter and oil adds flavor while preventing the butter from burning at higher heat.
• Swap the briny element: Kalamata and green olives add great contrast, but capers work just as well for a classic scaloppine flavor.
• Finish with acid: Fresh lemon juice brightens the dish and balances the richness of the butter—add it at the end for best flavor.
• Serve immediately: Antelope scaloppine is best enjoyed right away while the cutlets are tender and the sauce is glossy.

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Antelope Scaloppine

This antelope scaloppine recipe is a fast, elegant wild game dinner made with thin-sliced antelope, lemon butter sauce, and shallots. Perfect for tender results every time.

Course Main Course

Cuisine American

Keyword antelope scaloppine, antelope steaks

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 8 antelope cutlets (about 1/2-inch thick )
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 shallot, finely diced
• 6 tbsp unsalted butter
• juice from a lemon
• Pitted Kalamata and green olives, sliced (capers optional)
• Cooked spaghetti or angel hair pasta, for serving

Instructions

• Place the cutlets between plastic wrap or parchment paper and pound to ¼-inch thickness. Generously season the antelope cutlets on both sides with salt and pepper.
• Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
• Lightly dredge each cutlet in flour, shaking off any excess.
• Add the cutlets to the hot skillet and cook for about 1 minute per side, just until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove cutlets and set aside.
• Reduce heat to low. Add the shallots and remaining 4 tablespoons of butter to the skillet. Cook for about 5 minutes, or until the shallots are soft and fragrant.
• Stir in the fresh lemon juice, scraping up any browned bits from the pan to form the sauce.
• Serve the antelope cutlets over cooked pasta, sprinkle with olives (or capers), and drizzle the lemon butter sauce over the top.

Notes

• Slice antelope thin (about ¼ inch) so it cooks quickly and stays tender.
• Cook cutlets hot and fast—about 1 minute per side—to avoid drying them out.
• Use a hot skillet to get a light golden crust without steaming the meat.
• Lightly dredge in flour and shake off excess for the best texture and sauce.
• Cook with both butter and oil for flavor and to prevent burning.
• Finish with fresh lemon juice for brightness and balance.
• Serve immediately for the most tender results.

If you loved this Antelope Scaloppine Recipe with Lemon Butter Sauce, be sure to try my other easy and flavorful antelope recipes for more simple, satisfying wild game meals the whole family will enjoy.

More Antelope Recipes to Try

• Antelope Schnitzel – Crispy, pan-fried antelope cutlets with a golden crust, perfect for a quick and comforting wild game dinner.
• Antelope Marsala Recipe – Tender antelope simmered in a rich Marsala wine sauce with mushrooms for a classic, restaurant-style meal.
• Antelope Stew with Root Vegetables – A hearty, slow-cooked antelope stew featuring carrots, potatoes, and other root vegetables for deep, comforting flavor.
• Antelope Stuffed Poblano Peppers – Ground antelope mixed with bold seasonings and baked inside roasted poblano peppers for a flavorful twist on wild game comfort food.
• Antelope Scaloppine Recipe – Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.
• Easy Antelope Heart Recipe That Tastes Like Steak – Protein packed crispy, bite-sized pieces that disappear fast. Served with BBQ sauce and a fresh garden salad, these heart steak strips are rich, savory, and incredibly satisfying.

Don’t have antelope on hand? This recipe works just as well with elk, venison, or sheep meat, making it a flexible option for any wild game freezer.

Best Cuts for Antelope Stew Meat

Antelope stew meat works best when made from top round, bottom round, or sirloin tip roast. These lean cuts come from the hindquarters and hold up well to long, slow cooking. Top and bottom round become tender with gentle simmering, while sirloin tip cooks slightly faster and stays juicy. Using low, steady heat helps turn these cuts into fork-tender, flavorful stew meat.

Slow Cooker vs Instant Pot for Antelope Stew

Both the slow cooker and Instant Pot work well for antelope stew—it just depends on how much time you have and the texture you prefer.

Antelope Stew Slow Cooker Method

The slow cooker is ideal for lean wild game like antelope because it gently breaks down the meat over several hours.

• Best for hands-off cooking
• Produces deeply developed flavor
• Very forgiving for lean cuts
• Cook on low for 6–7 hours total
• Ideal when you want ultra-tender meat without rushing

Antelope Stew Instant Pot Method

The Instant Pot is perfect when you want the same rich stew flavor in less time.

• Faster cooking time
• Great for weeknight meals
• Locks in moisture for lean game
• Pressure cook on high for 35–40 minutes, followed by a 10–15 minute natural release
• Add vegetables after pressure cooking and simmer on sauté if needed to prevent overcooking

Which Is Better for Antelope Stew?

If you have the time, the slow cooker delivers the most tender results. If you’re short on time, the Instant Pot produces excellent stew with comparable flavor and texture in a fraction of the time.

Tips for Cooking Antelope Stew Meat

• Cut evenly: Keep meat pieces around 1 inch so they cook at the same rate.
• Brown first: Searing adds flavor and helps the meat hold its shape during slow cooking.
• Cook low and slow: Antelope is very lean—gentle heat keeps it tender.
• Add vegetables later: Root vegetables hold texture better when added partway through cooking.
• Finish with acid: A splash of lemon juice or vinegar brightens the stew and balances richness.

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Antelope Stew with Root Vegetables

This antelope stew with root vegetables is slow-cooked with red wine, herbs, and tender antelope meat. Includes elk and venison substitutions.

Ingredients

• 1 1/2 - 2 lbs antelope roast, cut into 1-inch pieces
• 1c cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp vegetable oil, divided
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry red wine
• 3 oz tomato paste
• 1 bay leaf
• 2 cups parsnips, cut into 1-inch pieces
• 2 cups carrots, cut into 1-inch pieces
• 2 cups small potatoes, cut into 1-inch pieces
• 1 tbsp red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

• Heat a large skillet over medium heat and add 1 tablespoon of the oil. Add the chopped onion and garlic and sauté until the onion is softened and fragrant. Transfer the mixture to a slow cooker.
• In a large zip-top bag, combine the flour, garlic powder, and kosher salt. Add the cubed antelope, tossing lightly to coat. Shake off excess flour and set aside.
• Add the remaining tablespoon of oil to the skillet. Working in batches, sear the antelope until golden brown on all sides. Transfer the browned meat to the slow cooker.
• Carefully deglaze the skillet with the beef broth and red wine, scraping up all the browned bits from the bottom of the pan. Stir in the tomato paste, then pour the mixture over the meat in the slow cooker.
• Add the bay leaf. Cover and cook on low for 4 hours.
• Add the parsnips, carrots, potatoes, and red wine vinegar. Cover and continue cooking for 2–3 more hours, or until the meat is tender and the vegetables are soft.
• Season with salt and pepper to taste, and garnish with fresh flat-leaf parsley.

Notes

Slow Cooker vs Instant Pot Instructions

• Slow Cooker Method (Recommended for Best Texture)
  After browning the meat and sautéing the onions and garlic, transfer everything to the slow cooker. Add the broth, wine, tomato paste, herbs, and bay leaf. Cover and cook on LOW for 4 hours. Add the parsnips, carrots, potatoes, and red wine vinegar, then continue cooking for 2–3 hours, or until the antelope is fork-tender and the vegetables are soft. Finish with lemon juice and seasoning before serving.
• Instant Pot Method (Faster Option)
  Using the sauté function, brown the meat and cook the onions and garlic directly in the Instant Pot. Deglaze with beef broth and red wine, then stir in the tomato paste, herbs, and bay leaf. Secure the lid and pressure cook on HIGH for 35–40 minutes. Allow a 10–15 minute natural release, then carefully vent remaining pressure. Add the vegetables and vinegar, switch to sauté, and simmer for 10–15 minutes until vegetables are tender. Finish with lemon juice and seasoning.

More Antelope Recipes to Try

If you enjoyed this antelope stew, there are plenty of other delicious ways to cook antelope. Thin cuts shine in antelope schnitzel, while richer sauces pair beautifully with antelope marsala and antelope scaloppine. For bold, comforting flavors, antelope chile verde stew is another excellent slow-cooked option. Trying different antelope recipes helps you discover just how versatile this lean wild game meat can be, from quick weeknight dinners to slow-simmered comfort meals.

The preparation is easy.

I took two pounds of ground meat and divided it into 4 equal portions – flattening the meat, about the same length as a sweet French sandwich roll, on individual sheets of plastic wrap. Then I added a few thick ‘stick-like’ pieces of mozzarella cheese to the center along with a few slices of jalapeno. I rolled the meat around the cheese shaping each one into a cylinder shape.  The next step was wrapping the meat with a few slices of center cut bacon – gluttonous, I know, but well worth it.

Afterwards, I re-wrapped each one in plastic wrap to secure the bacon around the meat and refrigerated for an hour. This step keeps the bacon formed tightly around the game meat when cooked.

Options for cooking the bacon wrapped game dogs.

Option 1: I pre-heated my Traeger grill to 400 degrees and wood-fired for 25-30 minutes, turning every 10 minutes until the bacon was cooked.

Option 2: You can set the ground game hot dogs on a baking rack and bake in a 400-degree oven cooking for the same amount of time.

Option 3: You can grill these ground game hot dogs on your outdoor grill starting over direct heat and then transferring to indirect heat to finish cooking.

After you choose which option to cook the ground game hot dogs and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments. Just another inspiring recipe for enjoying your ground wild game meat.

Lay out 4 pieces of plastic wrap on a clean surface. Divide the ground game meat into 4 equal portions and set each portion on individual pieces of plastic.

Using your hands, flatten the meat into an elongated rectangle, about the same length as the sandwich roll. Add 2-3 pieces of mozzarella cheese and a few jalapeno sticks to the center of each meat square. Using the plastic wrap, roll the meat tightly around the cheese and jalapeno slices – shaping into a cylinder shape.

Remove the plastic and wrap 2-3 slices of bacon around the meat. Re-wrap tightly to secure the bacon and refrigerate for 1 hour.

Cooking Options

1. Pre-heat a Traeger grill to 400 degrees and wood-fire for 30 minutes, turning every 10 minutes until the bacon is cooked.
2. Pre-heat the oven to 400 degrees and bake on a baking rack for 30 minutes until the bacon is cooked.
3. Pre-heat an outdoor gas grill and grill over direct heat for 5-7 minutes transferring to indirect heat to finish cooking. This option may take longer.

After you choose which option to cook the ground game hot dogs and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments.

Need more inspiring dinner ideas? I feature dozens of ground wild game recipes that are easy to prepare for delicious dinnertime meals. Follow me on Instagram or Facebook for more Wild Game Inspiration.

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Ground Game Hot Dogs

Ground Game Hot Dogs are a tasty twist. Flattened ground game stuffed with cheese and jalapenos, rolled and wrapped with bacon.

Course Main Course

Cuisine American

Keyword ground game hot dogs, ground wild game, ground wild game meat

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 2 lbs ground game meat, elk, venison, antelope or bison
• 8 mozzarella cheese stick slices, about 4" long x 1/2" thick
• 2 jalapeno peppers, sliced into matchsticks
• 12 bacon slices
• 4 sweet French sandwich rolls

Instructions

• Lay out 4 pieces of plastic wrap on a clean surface. Divide the ground game meat into 4 equal portions and set each portion on individual pieces of plastic.
• Using your hands, flatten the meat into an elongated rectangle, about the same length as the sandwich roll. Add 2-3 pieces of mozzarella cheese and a few jalapeno sticks to the center of each meat square. Using the plastic wrap, roll the meat tightly around the cheese and jalapeno slices - shaping into a cylinder shape. Remove the plastic and wrap 2-3 slices of bacon around the meat. Re-wrap tightly to secure the bacon and refrigerate for 1 hour.
• Remove the plastic wrap before cooking.
• After you choose which option to cook the ground game hot dogs (see below) and they’re ready to devour, serve them in a soft French sandwich roll and dress with your favorite condiments.

Cooking Options

• Pre-heat a Traeger grill to 400 degrees and wood-fire for 30 minutes, turning every 10 minutes until the bacon is cooked.
• Pre-heat the oven to 400 degrees and bake on a baking rack for 30 minutes until the bacon is cooked.
• Pre-heat an outdoor gas grill and grill over direct heat for 5-7 minutes transferring to indirect heat to finish cooking. This option may take longer.

No hamburger buns, no problem. These flaky, buttery antelope cheeseburgers are a fun and seriously delicious twist on a classic favorite. With just a few simple prep steps, they bake in the oven until golden brown, delivering a rich, savory filling wrapped in crisp puff pastry. One bite in, and you’ll see why these are truly game-changing, mouthwatering cheeseburgers.

If you’re still looking for another creative way to use ground game, try my Wrapped Elk Mushroom Swiss Burgers. They follow a similar idea but use pie crust to wrap up a flavorful mushroom and Swiss cheese filling for a cozy, comfort-food spin.

Don’t have ground antelope on hand? No worries—this recipe works just as well with ground elk, venison, or bison, making it an easy and versatile option for any wild game lover.

Kid-Friendly and Customizable Puff Pastry Antelope Cheeseburgers

These puff pastry antelope cheeseburgers are also incredibly kid-friendly and fun to make as a family. Kids love helping assemble them, choosing their own fillings, and sealing up the pastry, which makes dinnertime feel more like an activity than a chore. You can easily offer a variety of options to suit different tastes—keep it simple with a plain cheeseburger, go pizza-style with pepperoni and mozzarella, or stick with a classic mushroom Swiss for more adventurous eaters. The customizable fillings make everyone happy and turn these wrapped burgers into a playful, hands-on meal the whole family can enjoy.

Cooking Wild Game Should Be Fun, Flexible, and Personal

Cooking should always be fun, creative, and a little experimental—especially when it comes to wild game. Every kitchen, palate, and lifestyle is different, and that’s what makes cooking so enjoyable. Don’t be afraid to swap ingredients, adjust seasonings, or try new techniques to make a recipe your own. Whether you follow a recipe exactly or use it as inspiration, there’s truly no wrong way to cook. Most importantly, remember—every meal tells a story, and the best ones are shaped by your taste, your creativity, and the people you share them with.

Defrost the puff pastry sheet according to package instructions.

Preheat oven to 375°F. Heat a skillet over low–medium heat. Add 2 tablespoons butter and the thinly sliced onion. Cook until caramelized, then stir in chopped parsley (if using) and remove from heat.

In a bowl, season the ground antelope with fennel, garlic powder, salt, and pepper. Shape into 4 equal-sized patties and set aside.

On a lightly floured surface, roll out the puff pastry sheet and cut into 4 equal squares.

In the center of each square, layer a slice of Canadian bacon, a slice of mozzarella, caramelized onions, and then an antelope patty.

Fold the corners of the pastry up and around the burger, then carefully flip so the seam is on the bottom. Place on a parchment-lined baking sheet.

Melt the remaining 2 tablespoons of butter and brush over the tops of the wrapped burgers. Sprinkle with sesame seeds, a pinch of salt, and a bit of black pepper.

Bake for 35-45 minutes, or until the puff pastry is golden brown and the filling is cooked through. Let cool slightly before serving.

These wrapped burgers are delicious on their own, but adding the right condiments can take them to the next level. A side of marinara or pizza sauce works perfectly for a pepperoni-style twist, while mustard or aioli adds a tangy, savory kick for mushroom Swiss or plain versions. You can also serve with ketchup, barbecue sauce, or a creamy ranch to let everyone customize their burger to taste. Don’t be afraid to experiment—these puff pastry burgers are versatile enough to pair with almost any sauce your family loves.

More Delicious Wild Game Burger Recipes to Try

If you love these wrapped ground antelope burgers, you’ll also enjoy other wild game burger recipes like wrapped elk mushroom swiss cheeseburgers or hearty ground venison sliders. Each recipe uses simple steps and flavorful ingredients to turn lean game meat into crowd-pleasing meals. Explore my full collection of wild game burger recipes for more inspiration and tips for cooking with elk, venison, antelope, and bison.

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Puff Pastry Antelope Cheeseburgers

These Puff Pastry Antelope Cheeseburgers are flaky, buttery and ultimately delicious. Just a few simple steps to prepare before baking in the oven until golden brown.

Course Main Course

Cuisine American

Keyword antelope burgers, antelope cheeseburgers, antelope recipes

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 1.5 lb ground antelope
• 1 puff pastry sheet, defrosted
• 1 medium yellow onion, thinly sliced
• 4 Canadian bacon, slices
• 4 mozzarella cheese, (about 1/4" thick)
• 4 tbsp unsalted butter, divided
• 1 tsp ground fennel
• 1 tsp granulated garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp sesame seeds
• 1/4 cup parsley, roughly chopped (optional)

Instructions

• Defrost the puff pastry sheet according to package instructions.
• Preheat oven to 375°F.
• Heat a skillet over low–medium heat. Add 2 tablespoons butter and the thinly sliced onion. Cook until caramelized, then stir in chopped parsley (if using) and remove from heat.
• In a bowl, season the ground antelope with fennel, garlic powder, salt, and pepper. Shape into 4 equal-sized patties and set aside.
• On a lightly floured surface, roll out the puff pastry sheet and cut into 4 equal squares.
• In the center of each square, layer a slice of Canadian bacon, a slice of mozzarella, caramelized onions, and then an antelope patty.
• Fold the corners of the pastry up and around the burger, then carefully flip so the seam is on the bottom. Place on a parchment-lined baking sheet.
• Melt the remaining 2 tablespoons of butter and brush over the tops of the wrapped burgers. Sprinkle with sesame seeds, a pinch of salt, and a bit of black pepper.
• Bake for 35-45 minutes, or until the puff pastry is golden brown and the filling is cooked through.
• Let cool slightly before serving.

Notes

• Meat substitutions: Ground venison, elk, or bison work perfectly if antelope isn’t available.
• Cheese swaps: Mozzarella can be replaced with Swiss, Gruyère, or cheddar for different flavors.
• Bacon alternatives: Use cooked bacon instead of Canadian bacon if preferred.
• Optional herbs: Chopped parsley adds a fresh touch but isn’t necessary.

Wild Game Cuisine Cookbook

For hunters, home cooks, and wild game enthusiasts alike, my Wild Game Cuisine Cookbook is packed with recipes, tips, and techniques to make the most of your harvest. From elk and venison to antelope and duck, this cookbook offers approachable, flavorful recipes for every meal—from hearty dinners to creative appetizers. Whether you’re new to cooking wild game or looking to elevate your skills, it’s a go-to resource for turning lean, flavorful meats into memorable, family-friendly dishes. Grab your copy today and start bringing the best of the wild to your table!

Tender ground antelope meatballs are the star of this creamy Antelope Meatball Stroganoff, simmered with mushrooms, onions, and a hint of garlic. Serve them on their own for a hearty meal, or over buttered egg noodles for a comforting, classic dish.

This Ground Antelope Meatball Stroganoff is perfect for a weeknight dinner rotation—quick, hearty, and full of flavor. Ground antelope is naturally lean and flavorful, and I use an 80/20 ratio of meat to fat to help keep the meatballs moist while cooking. The addition of breadcrumbs and an egg as a binder further locks in moisture, ensuring tender, juicy meatballs that pair beautifully with the rich, creamy stroganoff sauce.

Substitutions for Ground Antelope

If you don’t have ground antelope on hand, don’t worry—this recipe works beautifully with ground elk or ground venison as well. These lean game meats have a similar rich, savory flavor, and using the same 80/20 meat-to-fat ratio will help keep your meatballs tender and juicy. The breadcrumbs and egg binder in the recipe also ensure a moist, flavorful result, no matter which wild game protein you choose.

Preheat oven to 400°F.

In a large bowl, combine all meatball ingredients. Shape the mixture into small meatballs and arrange on a nonstick baking sheet. Bake for 20 minutes, or until cooked through and lightly browned.

Heat a skillet over medium heat and melt the butter. Add onions, mushrooms, and garlic; sauté until the onions are soft and the mushrooms are tender.

Carefully pour in the beef broth and bring to a gentle boil. Reduce heat and stir in sour cream, Worcestershire sauce and horseradish until smooth and creamy.

Add the baked meatballs to the creamy sauce, stirring gently to coat. Simmer briefly to allow flavors to meld.

Enjoy alone or over buttered egg noodles. Garnish with chopped flat leaf parsley for a fresh, bright finish.

Try More Delicious Antelope Recipes

Easy Antelope Heart Recipe That Tastes Like Steak – Tender, flavorful antelope heart cooked to perfection with simple seasonings.

Seared Antelope Steak with Blue Cheese Compound Butter – Juicy seared steaks topped with a rich, tangy blue cheese butter.

Easy Antelope Backstrap with Gremolata – Lean backstrap cooked simply and finished with a fresh, zesty gremolata.

Antelope Chili & Cornbread Chili Casserole – Hearty, comforting chili baked with cornbread for a cozy meal.

Antelope Stew with Root Vegetables – Slow-cooked antelope with carrots, potatoes, and other seasonal root vegetables.

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Antelope Meatball Stroganoff – Wild Game Comfort Food

Tender antelope meatballs simmered in a rich, creamy stroganoff sauce with mushrooms, onions, and a hint of garlic. Serve on their own for a hearty meal, or over buttered egg noodles for a classic comfort food experience.

Course Main Course

Cuisine American

Keyword antelope meatballs

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

Meatball Ingredients

• 1 lb ground antelope
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp nutmeg
• 1/4 cup onion, finely minced
• 1/2 cup plain breadcrumbs
• 1 egg

Stroganoff Ingredients

• 2 tbsp unsalted butter
• 2 cups mushrooms, sliced
• 1/2 onion, sliced
• 1-2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp creamy horseradish (optional)
• salt, to taste
• chopped flat leaf parsley, for garnish

Instructions

• Preheat oven to 400°F.
• In a large bowl, combine all meatball ingredients. Shape the mixture into small meatballs and arrange on a nonstick baking sheet. Bake for 20 minutes, or until cooked through and lightly browned.
• Heat a skillet over medium heat and melt the butter. Add onions, mushrooms, and garlic; sauté until the onions are soft and the mushrooms are tender.
• Carefully pour in the beef broth and bring to a gentle boil. Reduce heat and stir in sour cream, Worcestershire sauce and horseradish until smooth and creamy.
• Add the baked meatballs to the creamy sauce, stirring gently to coat. Simmer briefly to allow flavors to meld.
• Enjoy alone or over buttered egg noodles. Garnish with chopped flat leaf parsley for a fresh, bright finish.

Notes

• Meat Ratio: Use an 80/20 ratio of antelope meat to fat for moist, flavorful meatballs.
• Substitutions: Ground elk or venison can be used in place of antelope.
• Binders Matter: Breadcrumbs and egg help keep meatballs tender and juicy.
• Make Ahead: Meatballs can be baked ahead of time and stored in the fridge for up to 24 hours before adding to the sauce.
• Noodles or Rice: Serve over buttered egg noodles, mashed potatoes, or rice for a complete meal.
• Garnish: Fresh parsley adds color and a bright, fresh flavor to balance the richness of the sauce.

More Delicious Recipes with Ground Wild Game

If you enjoy cooking with ground antelope, there are plenty of other wild game recipes to try. My Flaky Puff Pastry Ground Wild Game Meat Pie, Meatballs and Gnocchi, Cornbread-Stuffed Poblano Peppers, Ground Game Meat Cornbread Casserole, and my Hearty Ground Chili with Sweet Potatoes and Hominy all work perfectly with ground antelope—or any ground wild game. These recipes are perfect for turning lean game meat into comforting, flavorful meals that showcase the versatility of your harvest.

1. Pronghorn and Pineapple Kabobs

These pronghorn and pineapple kabobs are lightly marinated and then threaded together creating a perfect pairing of tender meat and juicy sweet pineapple. In this recipe, I used a yellow bell pepper and onions as the side vegetables, but you can always substitute with other fresh veges that are perfect for the grill.

2. Antelope Meatloaf

With so much ground wild game in our freezer, I’m always creating new spins on classic recipes for an easy family meal. This antelope meatloaf uses a simple and basic list of ingredients that keeps the meatloaf moist and packed full of flavors such as sweet onion and melted mild cheddar cheese. Serve a slice of meatloaf with the savory sage gravy and a side of mashed potatoes.

3. Antelope Stew with Root Vegetables

A simple and easy recipe for wild game and root vegetable stew that is full of hearty vegetables, red wine, and tender chunks of antelope meat.

4. Seared Antelope Tenderloin with a Pan Sauce

If you are lucky enough to have a harvested an antelope, then you know that this cut of meat really doesn’t require a complex cooking method to be fully enjoyed. Simply sear in melted butter, slivered garlic and sage leaves. Then add a little red wine to the skillet with another tablespoon of butter and you have a rich pan sauce to spoon over the delicate cut of meat.

5. Antelope Meatball Stroganoff

Antelope Meatball Stroganoff in a rich and creamy broth accompanied with mushrooms, onions and hints of garlic. Serve alone or with buttered egg noodles.

6. Curried Antelope Meatballs

When you make these curried antelope meatballs, your kitchen is going to smell amazing. That is if you enjoy the fragrance of coriander, cumin, turmeric and garam masala. Serve the baked meatballs with these slow cooked candied carrots and a side of steamed brown or white rice.

7. Mushroom Swiss Antelope Burgers

These Mushroom Swiss Antelope Burgers with a Tarragon Mayo spread will heave everyone’s mouth watering with each and every juicy bite.

8. Antelope Chile Verde Stew

Looking for another comforting wildgame recipe that will keep you warm and cozy? Try making this Antelope Chile Verde Stew with both ground and cubed meat, two types of roasted chiles and toasted seasonings. The flavorful combination will elevate every delicious bite.

9. Dry Rub Seasoning

This dry rub is a spicy medley of seasonings that adds a slight punch to each and every bite. If you prefer a sweet heat, you can always add 1 tablespoon of brown sugar to the blend or simply season the steaks and then drizzle a little honey over the top prior to grilling.

10. Antelope Scaloppine

Scaloppine is such a simple and elegant dish that can be made with any kind of meat. The only requirement for the dish is that the meat is sliced thin so it can be cooked quickly over high heat. I prefer to dredge the cutlets in flour before cooking in a blend of oil and butter. This will give the exterior of each piece of meat a delicate golden brown crust. Remove the meat and set aside. Add the shallots and remaining butter to the skillet and cook until softened. Squeeze a lemon into the sauce and stir. Serve the cutlets over a bed of noodles, add a few olives and then drizzle the sauce over the top and enjoy!

Still looking for more recipes? You can find more pronghorn antelope recipes here.

Looking for another comforting wild game recipe to keep you warm and cozy? This Antelope Chile Verde Stew combines tender cubed antelope, ground antelope, roasted chiles, and toasted spices for a rich, flavorful meal. You can also substitute other game meats such as elk or venison.

For this Antelope Chile Verde Stew, I like to use a combination of roast meat (top round or bottom round) and ground antelope. The roast meat adds hearty, tender chunks that hold up perfectly during the long simmer, while the ground meat blends into the sauce, adding rich flavor and a slightly thicker texture. Using both types of meat creates a satisfying stew with a variety of textures and deep, savory flavor in every bite.

Serve this Antelope Chile Verde Stew with warm tortillas, a dollop of sour cream, and sliced avocado for a complete, flavorful meal. The tortillas are perfect for scooping up the tender meat and beans, while the creamy sour cream and fresh avocado balance the smoky, slightly spicy flavors of the stew.

Heat an outdoor grill and roast Anaheim chiles on all sides until the skin is charred, about 10 minutes. Place in a plastic bag for a few minutes to steam. When cooled, remove stems, peel off outer skin, and remove some seeds. Roughly chop and set aside.

In a small skillet over low heat, toast cumin and coriander seeds until fragrant, about 2–3 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or small grinder. (Alternatively, substitute with cumin and coriander powder.)

Heat a heavy stock pot over medium heat and add oil. Sprinkle cubed antelope with salt, pepper, and flour. Working in batches, brown the cubes and set aside.

In the same pot, add onions and garlic, cooking until onions are soft and translucent, about 5–7 minutes. Add ground antelope and cook until browned.

Add roasted chiles, Hatch green chiles, pinto beans, beef broth, cilantro, and browned cubed antelope. Stir in toasted spices, oregano, salt, and bay leaf. Partially cover with a lid, reduce heat to low, and simmer for 2 hours, or until meat is tender.

Slow Cooker Option: Combine all ingredients in a slow cooker. Cook on low for 3-4 hours until meat is tender.

More Antelope Recipes to Try

• Antelope Schnitzel – Crispy, pan-fried antelope cutlets with a golden crust, perfect for a quick and comforting wild game dinner.
• Antelope Marsala Recipe – Tender antelope simmered in a rich Marsala wine sauce with mushrooms for a classic, restaurant-style meal.
• Antelope Stew with Root Vegetables – A hearty, slow-cooked antelope stew featuring carrots, potatoes, and other root vegetables for deep, comforting flavor.
• Antelope Stuffed Poblano Peppers – Ground antelope mixed with bold seasonings and baked inside roasted poblano peppers for a flavorful twist on wild game comfort food.
• Antelope Scaloppine Recipe – Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.
• Easy Antelope Heart Recipe That Tastes Like Steak – Protein packed crispy, bite-sized pieces that disappear fast. Served with BBQ sauce and a fresh garden salad, these heart steak strips are rich, savory, and incredibly satisfying.

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Antelope Chile Verde Stew – Comforting Wild Game Recipe

Looking for another comforting wild game recipe to keep you warm and cozy? This Antelope Chile Verde Stew combines tender cubed antelope, ground antelope, roasted chiles, and toasted spices for a rich, flavorful meal.

Course Main Course

Cuisine American

Keyword antelope chile verde, antelope stew

Prep Time 1 hour hour

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 6

Ingredients

• 1 lb antelope roast, cut into 1-inch cubes
• 2 lb ground antelope
• 6 Anaheim chile peppers
• 4 oz Hatch diced green chiles
• 2 tbsp all-purpose flour
• 2 tbsp canola or vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pinto beans (soaked and pre-cooked)
• 6 cups beef broth
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tbsp Mexican oregano
• 1 tsp kosher salt
• 1 bay leaf
• fresh cilantro for garnish

Instructions

• Heat an outdoor grill and roast Anaheim chiles on all sides until the skin is charred, about 10 minutes. Place in a plastic bag for a few minutes to steam. When cooled, remove stems, peel off outer skin, and remove some seeds. Roughly chop and set aside.
• In a small skillet over low heat, toast cumin and coriander seeds until fragrant, about 2–3 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or small grinder. (Alternatively, substitute with cumin and coriander powder.)
• Heat a heavy stock pot over medium heat and add oil. Sprinkle cubed antelope with salt, pepper, and flour. Working in batches, brown the cubes and set aside.
• In the same pot, add onions and garlic, cooking until onions are soft and translucent, about 5–7 minutes. Add ground antelope and cook until browned.
• Add roasted chiles, Hatch green chiles, pinto beans, beef broth, cilantro, and browned cubed antelope. Stir in toasted spices, oregano, salt, and bay leaf. Partially cover with a lid, reduce heat to low, and simmer for 2 hours, or until meat is tender.

Slow Cooker Option:

• Combine all ingredients in a slow cooker. Cook on low for 3-4 hours until meat is tender.

Notes

• Substitute Meats: Elk or venison can be used in place of antelope.
• Spice Level: Add extra Hatch chiles or jalapeños for more heat.
• Beans: Canned pinto beans can be used, but pre-cook and rinse them first.
• Advance Prep: Roast chiles and toast spices ahead of time to speed up cooking.
• Serving Suggestions: Serve with warm tortillas, rice, or cornbread for a hearty meal.

Other Delicious Antelope Recipes

If you love cooking with antelope, there are plenty of other delicious ways to enjoy this lean, flavorful game meat. From simple pan-seared antelope steaks and tender antelope roasts to hearty ground antelope chili, meatballs, and stuffed peppers, antelope adapts perfectly to both elevated dishes and everyday meals. Exploring different sauces, spices, and cooking methods lets you highlight its natural flavor while keeping your wild game dinners exciting and satisfying.

Be sure to explore my full collection of antelope recipes for more inspiration and tried-and-true favorites to add to your table.

Chili always feels like the unofficial kickoff to comfort-food season, and this best wild game chili is no exception. When the days get shorter, the air turns crisp, and the leaves start changing colors, there’s nothing better than a big pot of the best wild game chili slowly simmering away in the kitchen.

I’m calling this the Best Wild Game Chili because it brings together three incredible wild game meats in one bold, hearty pot: ground pronghorn antelope, ground venison, and ground elk. The combination creates a rich depth of flavor you simply can’t get from just one meat alone. Each adds its own character — antelope’s mild sweetness, venison’s classic earthy richness, and elk’s lean, clean flavor.

Everything slow cooks with crushed tomatoes, red wine, warm spices, and just enough sweetness to balance the heat. The result? A thick, robust chili that tastes even better the next day.

Don’t have all three meats? No problem. This recipe is flexible. Use any combination of wild game you have on hand — or even substitute with ground beef if needed. Prefer beans in your chili? Stir in a can of chili beans, kidney beans, or black beans during the last few hours of cooking.

Every Meal Tells a Story

This chili is more than just a hearty meal — it’s a true tribute to the hunt. Every bowl carries the story of early mornings, changing weather, steady patience, and the deep respect that comes with harvesting your own meat. Combining antelope, venison, and elk in one pot isn’t just about bold flavor; it’s about honoring the adventure and the privilege of providing food for the people you love. Sitting down to share this wild game chili with friends and family turns those field memories into something tangible — warm, nourishing, and meaningful. It’s comfort food with a story behind it. A true Every Meal Tells a Story adventure.

Pro Tips for the Best Wild Game Chili

• Brown the meat properly. Don’t overcrowd the pot — a good sear on the antelope, venison, and elk builds deep, rich flavor from the start.
• Let it cook low and slow. Wild game is lean, and slow cooking allows the flavors to fully develop while keeping the meat tender and juicy.
• Use red wine for depth. Simmer it briefly before transferring to the slow cooker to cook off the alcohol and concentrate the bold flavor.
• Adjust thickness to your liking. The cornmeal helps thicken the chili naturally. For a thicker chili, add an extra tablespoon near the end of cooking.
• Make it ahead for best flavor. Chili always tastes better the next day once the spices and wild game have had time to fully meld together.

More Wild Game Chili Recipes to Try

If you enjoyed my Best Wild Game Chili, you’ll definitely want to try some of my other hearty chili recipes. My Ground Elk Chili with Sweet Potatoes and Hominy brings a slightly sweet, smoky twist. The Ground Bison Chili Recipe is rich, bold, and perfect for game day. If you love antelope, don’t miss my Antelope Chili and Cornbread Chili Recipe for a true comfort-food pairing. And for a protein-packed option with extra texture, my Elk and Black Bean Chili is always a family favorite.

My rich, hearty and easy Ground Venison Chili is slow-simmered and perfect for cold weather days or nights.

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Best Wild Game Chili

A rich and hearty slow-cooked wild game chili made with ground antelope, venison, and elk. Simmered with tomatoes, red wine, warm spices, and a touch of sweetness for bold, comforting flavor perfect for fall, hunting camp, or game day.

Course Main Course

Cuisine American

Keyword anelope chile, elk chili, venison chili, wild game chili

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Servings 6

Ingredients

• 1 lb ground elk
• 1 lb ground venison
• 1 lb ground antelope
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large white onion, chopped
• 1 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2-3 cloves garlic, minced
• 28 oz crushed tomatoes
• 14.5 oz diced tomatoes
• 14.5 oz beef broth
• 2 cups red wine
• 2 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 4 tbsp ground cumin
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp dried basil
• 1 tsp kosher salt
• 2 tbsp brown sugar
• 2 tbsp cornmeal
• 1 bay leaf

Instructions

• Heat a large stockpot over medium heat. Add butter and olive oil.
• Add chopped onion, red bell pepper, and garlic. Cook until softened, about 5–7 minutes.
• Add ground antelope, venison, and elk. Cook until browned, breaking up meat as it cooks.
• Stir in crushed tomatoes, diced tomatoes, beef broth, red wine, Worcestershire sauce, red wine vinegar, cumin, chili powder, paprika, basil, salt, brown sugar, cornmeal, and bay leaf. Mix well.
• Transfer mixture to a slow cooker. (Add 1 can of kidney beans, chili beans, or black beans during the last 2–3 hours if desired.)
• Cover and cook on low for 6-8 hours.
• Remove bay leaf before serving.

Notes

• Substitute any combination of wild game if you don’t have all three meats.
• Ground beef can be used if wild game is unavailable.
• Add 1 can of kidney beans, chili beans, or black beans during the last 2–3 hours if desired.
• Chili tastes even better the next day after flavors meld.

Crispy Corn Meal Sticks

Boil 2 1/2 cups water and add a pinch of salt. Mix 1 1/4 cup yellow corn meal with 1 cup water. Add corn meal to the boiling water and reduce heat stirring until mixture thickens. Add a pinch of sugar, salt and chili powder. Spoon mixture into a 13×9 inch baking pan and cool in fridge for an hour. Slice cold corn meal, spray baking sheet with non-stick spray and place cut corn over and bake another 10 minutes until crispy and browned.

Poblano peppers are a mild chili that’s perfect for stuffing with flavorful ground antelope meat and creamy, cheesy ingredients. I like to briefly boil the peppers before stuffing, which softens the skins and makes them easier to work with, though you can also roast them on the grill or in the oven if you prefer a touch of char.

These poblanos are filled with seasoned ground antelope, sautéed onions, cheese, cream cheese, quinoa or steamed rice, fresh cilantro, and my favorite jalapeño salsa, El Pato. No ground antelope on hand? Ground elk or venison are excellent substitutes, and nearly any ground wild game will work well in this recipe.

Bake the stuffed peppers in a 400°F oven for 30–35 minutes. For an extra protein boost, crack an egg into each poblano about 15 minutes into cooking for an absolutely incredible finish that works just as well for breakfast as it does for dinner. Serve with sliced avocado, sour cream, and extra salsa for a satisfying, crowd-pleasing meal.

Tips for Perfect Antelope Stuffed Poblano Peppers

• Don’t overcook the antelope. Antelope is very lean, so cook just until done to keep the filling tender and juicy.
• Ground meat substitutions. No ground antelope available? Ground elk or ground venison are excellent substitutes and work beautifully in this recipe. Cook them gently and avoid overbrowning to prevent dryness.
• Salsa substitute. If El Pato isn’t available, substitute with your favorite jalapeño salsa, green enchilada sauce, or a mild roasted green chile salsa for similar flavor and heat.
• Soften peppers first. Briefly boiling the poblanos makes them easier to stuff and ensures a tender bite, especially when baking.
• Choose your grain wisely. Quinoa adds protein and texture, while steamed rice keeps the filling classic and comforting—both work well.
• Add the egg halfway through. If using eggs, crack them into the peppers about 15 minutes into baking so the whites set without overcooking the yolks.

Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.

Bring a large pot of water to a boil. Add the poblano peppers and boil for 10 minutes to soften the skins. Remove from the water and let cool slightly. Slice the peppers open, rinse under cold water, remove the seeds, and set aside.

Heat a skillet over medium heat and add the oil and onions. Cook for about 5 minutes, until softened. Add the ground antelope and cook until browned. Season with cumin, coriander, garlic powder, Mexican oregano, and salt. Remove from heat.

In a large bowl, combine the cooked meat mixture, shredded cheese, cream cheese, cooked quinoa (or rice), cilantro, and salsa. Divide the filling evenly and stuff each poblano pepper. Top with additional shredded cheese.

Carefully place the stuffed poblano peppers into the preheated cast iron skillet and bake for 30–35 minutes. Optional egg variation: About 15 minutes into baking, crack an egg into the center of each stuffed pepper and return to the oven until the whites are set but the yolks remain slightly runny.

Serve each stuffed pepper with sliced avocado, sour cream, and salsa.

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Antelope Stuffed Poblano Peppers

The poblano is a mild chili pepper that is perfect for stuffing with a combination of ground wild game meat and cheesy ingredients.

Course Main Course

Cuisine Mexican

Keyword ground antelope peppers, stuffed poblano peppers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 3/4 lb ground antelope, or other game meat
• 1 small sweet onion, chopped
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp Mexican oregano
• 1 tsp granulated garlic powder
• 1/2 tsp kosher salt
• 1 cup shredded white cheddar cheese
• 1/2 cup whipped cream cheese
• 1/4 cup cilantro, chopped
• 1/2 cup cooked quinoa or rice
• 7 oz can El Pato jalapeno salsa, or other salsa
• 4 medium poblano peppers

Instructions

• Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.
• Bring a large pot of water to a boil. Add the poblano peppers and boil for 10 minutes to soften the skins. Remove from the water and let cool slightly. Slice the peppers open, rinse under cold water, remove the seeds, and set aside.
• Heat a skillet over medium heat and add the oil and onions. Cook for about 5 minutes, until softened. Add the ground antelope and cook until browned. Season with cumin, coriander, garlic powder, Mexican oregano, and salt. Remove from heat.
• In a large bowl, combine the cooked meat mixture, shredded cheese, cream cheese, cooked quinoa (or rice), cilantro, and salsa. Divide the filling evenly and stuff each poblano pepper. Top with additional shredded cheese.
• Carefully place the stuffed poblano peppers into the preheated cast iron skillet and bake for 30–35 minutes. Optional egg variation: About 15 minutes into baking, crack an egg into the center of each stuffed pepper and return to the oven until the whites are set but the yolks remain slightly runny.
• Serve each stuffed pepper with sliced avocado, sour cream, and salsa.

Notes

• Don’t overcook the antelope. Antelope is very lean, so cook just until done to keep the filling tender and juicy.
• Ground meat substitutions. No ground antelope available? Ground elk or ground venison are excellent substitutes and work beautifully in this recipe. Cook them gently and avoid overbrowning to prevent dryness.
• Salsa substitute. If El Pato isn’t available, substitute with your favorite jalapeño salsa, green enchilada sauce, or a mild roasted green chile salsa for similar flavor and heat.
• Soften peppers first. Briefly boiling the poblanos makes them easier to stuff and ensures a tender bite, especially when baking.
• Choose your grain wisely. Quinoa adds protein and texture, while steamed rice keeps the filling classic and comforting—both work well.
• Add the egg halfway through. If using eggs, crack them into the peppers about 15 minutes into baking so the whites set without overcooking the yolks.

Explore More Antelope Wild Game Recipes

If you enjoy cooking with antelope, there are plenty of other delicious ways to highlight this lean, flavorful wild game. From simply grilled antelope backstrap and skillet-seared antelope steaks to comforting antelope chili and hearty ground antelope casseroles, this versatile meat works beautifully in both quick weeknight meals and special-occasion dishes. Be sure to explore my full collection of antelope recipes for more cooking tips, trusted techniques, and tried-and-true wild game favorites that make the most of every cut.

1. ELK, SAUSAGE AND BEAN CASSEROLE

Cook up comfort for your family this fall with a basic combination of braised elk, mild pork sausage, beans, onion and a few other ingredients. Top each bowl off with toasted homemade croutons a bit of grated Parmesan cheese and serve with sliced french bread.

2. VENISON PASTA CASSEROLE

This Cheesy Venison Pasta dish is perfect for a feeding a hungry crowd and leaving them not just fully satisfied but begging you to have more. And not only are there three cheeses in this dish, but also a combination of intense seasonings that add to the overall flavor of each and every bite.

3. ELK CORNBREAD CASSEROLE

This casserole is a quick and easy crowd-pleaser, combining elk, chopped onion, yellow bell pepper, sweet corn, a blend of spices and mild shredded cheese. But the pièce de resistance that makes this casserole so irresistible is the cornbread batter topping.

4. VENISON SKILLET CASSEROLE

When you need to get a quick wild game meal on the table, there’s nothing better than a one-skillet recipe. This ground venison skillet casserole is a perfect meal to cook up for the family and will have everyone begging for a second serving.

5. WILD GAME COTTAGE PIE

With winter upon us, there is a warm welcoming feeling of the aroma of a cottage pie, straight from the oven to the dinner plate. Nostalgic, simple and sentimental.

6. ANTELOPE CABBAGE CASSEROLE

If you don’t have the time to make cabbage rolls, try this easier version of the delicious dish. The ground pronghorn antelope casserole is packed full of flavor with the combination of ingredients and seasonings. You’ll find yourself going back for a second round. Enjoy with a slice of crusty sourdough bread.

7. VENISON GREEN CHILE EGG BAKE

This festive wild game casserole is a combination of seasoned ground venison, roasted green chiles, shredded cheese, eggs and sour cream. Quick to prepare for any weeknight dinner or weekend breakfast and it’ll easily feed up to 8 individuals.

Serve each heaping portion with sliced avocado, salsa and a little hot sauce.

8. EASY SKILLET LASAGNA

Lasagna has always been known as a classic comfort food with layered rich tomato sauce, thick lasagna noodles and a whole lot of cheese. This particular skillet elk lasagna uses ricotta cheese, fresh mozzarella and of course a lot of parmesan cheese. I have to say that this is just as good cold as it is hot out of the oven.

The filling is a combination of ground bison and minced elk meat, but don’t let that deter you from trying this recipe if you don’t have those ingredients. You can easily substitute any ground game or minced game for this recipe; elk, venison, antelope, bighorn sheep etc. The key is that you want at least 1 1/2 pounds of meat. It’s the combination of the vegetables, meat and gravy that make this dish superb. And since we’re talking about substitutes, I prefer to use a low carb whipped cauliflower topping to complete this dish instead of a starchy mashed potato.

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Wild Game Cottage Pie

With winter upon us, there is a warm welcoming feeling of the aroma of a cottage pie, straight from the oven to the dinner plate. Nostalgic, simple and sentimental.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

• 1 lb ground bison
• 1/2 lb elk steak, minced / thinly sliced
• 2 tbsp unsalted butter
• 3 tbsp olive oil, extra virgin
• 8 oz mushrooms, sliced
• 1 white onion, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup zucchini, finely chopped
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 1/2 cups beef broth
• 1 cup red wine, cabernet or merlot
• 1 tsp sea salt
• 1 tsp granulated garlic powder
• 1 bay leaf

Cauliflower Topping

• 1 head cauliflower, trimmed, florets coarsley chopped
• 4 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 cup parmesan cheese, grated
• 1 tsp dried parsley
• 2 green onions, finely chopped

Instructions

• Heat a skillet over medium heat and add 1 tablespoon of olive oil. Carefully add the cubed meat to the skillet frying until lightly browned on the edges. Add the ground game and continue cooking until done. Remove from heat.
• Heat a large saucepan over medium heat and add butter and 2 tablespoons of olive oil. Toss in the mushrooms, onions, shallots, zucchini and garlic cooking until the onions soften about 15 minutes.
• Sprinkle flour over the vegetables and stir to coat. Whisk in the beef broth, tomato paste and red wine and cook for a few minutes. Add the browned game meat to the saucepan and season with salt and garlic powder. Add a bay leaf and reduce the heat simmering for 45 minutes or until the gravy thickens.
• Cook cauliflower florets in a large saucepan of boiling water for 15 minutes or until tender. Remove from pan and drain. Add the cauliflower back into the pan and puree with an immersion blender or potato masher. Add butter and season with salt. Cover with a lid to keep cauliflower mash warm.
• Pre-heat the oven to 400 degrees.
• Pour the meat into an oven proof dish or pie pan and top with the cauliflower mash. Season the mash with Parmesan cheese and dried parsley flakes. (I also like to drizzle a little extra virgin olive oil on top). Bake for 25-30 minutes or until the topping is golden browned.
• Garnish with chopped green onions and serve immediately.

Notes

(NOTE: This Wild Game Cottage Pie recipe will work well with any substitution of ground game meat including elk, antelope, venison and bighorn sheep. I used a combination of ground Bison and cubed Elk steak to show the different variations. You can use 1 1/2 pounds of all ground game meat if you prefer.)

1. Elk Chili with Sweet Potato and Hominy

My version of elk chili uses ground elk meat and plenty of it. It also incorporates common ingredients like onions, garlic, diced tomatoes, broth and red wine. The blend of seasonings adds a complex chili flavor combining mildly-hot, sweet and fruity elements to each bite.

What makes my chili unlike other recipes you might ask? I add diced sweet potatoes and hominy. You’d probably think that I was making a stew but trust me the diced sweet potatoes stay firm and take on the flavor from the thick red sauce while the hominy adds texture and subtle hints of corn flavoring to the overall base of the chili.

Garnish a bowl of this elk chili with shredded cheese, green onion, cilantro and a dollop of sour cream and you’ll find yourself cleaning out the bottom of the bowl.

[Get the Recipe]

2. Elk Salisbury Steak with Onion Gravy

This Elk Salisbury Steak recipe is ready in just 30 minutes and is made with a few ingredients which makes it an easy to prepare dish for any day of the week. If you don’t want to use onions in the gravy, replace them with mushrooms. I threw in a sliced Anaheim chile along with the onions to add a bit of warmth to the gravy. There really is no wrong way to cook when your the one doing the cooking.

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3. Smoked Ground Venison Rollup

For this recipe, I use ground venison combined with olive oil, grated pecorino cheese and a few simple seasonings that help to flavor and bind the meat. Instead of shaping into a loaf, like the classic, I flatten the ground meat on top of a long piece of plastic wrap until it’s about ½ inch thick. Then working in layers, I add thin slices of prosciutto (a dry-cured ham), provolone cheese and wilted baby spinach. Finally I carefully roll up the meat, turning it to secure all of the stuffing ingredients tightly inside and drizzle the top with the remaining olive oil.

The rich flavor from the ground venison, savory flavors from the salty prosciutto and combination of cheeses makes this recipe a tasty spin to a classic.

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4. Ultimate Onion Elk Burgers

With a mild essence of grated onion, chopped parsley, minced garlic and a few other seasonings, these flavor-packed burgers are juicer than grilled hamburgers. The secret? I cook these burgers on my outdoor flat-top grill (some might call it a griddle). They cook more evenly and retain more moisture because the entire burger is seared slightly, which holds in the moisture. On a traditional grill, only the area that touches the grill is seared. Plus, I’m able to cook the onions and toast the buns on the same flat-top grill.

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5. Wild Game Enchiladas with Red Sauce

I know that there are a million recipes out there for enchiladas, but what I like best about this recipe is that I usually have all of the ingredients in my pantry as well as my refrigerator. I made these wild game enchiladas with ground antelope meat, but you can substitute using any other game that you have. The red enchilada sauce usually yields about 2 cups which is perfect for me since I prefer enchiladas that aren’t drowning in sauce.

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6. Curried Antelope Meat Pie

This simple curried antelope meat pie is a perfect way to serve up a mouthwatering, flavorful, wild game dinner. Simply made with ground antelope, carrots, onion, sharp cheddar cheese and a blend of seasonings baked in a flaky puff pastry shell.

[Get the Recipe]

7. Elk Venison Cornbread Casserole

One of my favorite dishes to serve to family and friends is a tasty elk cornbread casserole. It’s easy to prepare and uses ground elk, which you hopefully have plenty of in your freezer.

This casserole is a quick and easy crowd-pleaser, combining elk, chopped onion, yellow bell pepper, sweet corn, a blend of spices and mild shredded cheese. But the pièce de resistance that makes this casserole so irresistible is the cornbread batter topping. You can make your favorite cornbread from scratch, or if you’re pressed for time any store-bought cornbread mix will work fine. Just be sure to follow the directions on the package so you have at least 2 cups of prepared batter.

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Serves 4

Ingredients

• 1 1/2 pounds antelope, cut into 1 inch pieces
• 1 medium pineapple, cut into 1 inch pieces
• 2 yellow bell peppers, cut into 1 inch pieces
• 1 sweet yellow onion, cut into 1 inch pieces
• 1/2 cup low sodium soy sauce
• 1/4 cup honey
• 3 tablespoon light rice wine vinegar
• 1 clove garlic, minced
• cooked quinoa or steamed rice
• salt and pepper

Directions

In a small bowl, combine soy sauce, honey, rice wine vinegar and garlic.

Using 4 metal or soaked wooden skewers, alternately thread antelope and pineapple chunks (note: you may have extra pineapple). Set the antelope and pineapple skewers in a baking dish and pour marinade over the top. Cover and let marinate for 30 minutes. On separate skewers, thread bell pepper and onion. Season skewered bell pepper and onions with salt and pepper.

Grill all meat and vegetable skewers, covered, over medium-high heat for 5 minutes on each side or until the meat reaches your desired doneness. While the meat is grilling, baste with additional honey. Remove from heat when done and let the meat rest for 5 minutes.

Serve the pronghorn, pineapple and vegetables with cooked quinoa or steamed rice. ~Enjoy!