Marinated Antelope Roast
A tender, flavorful marinated antelope roast enhanced with onion soup and tenderizer salt, perfect for hearty dinners and those seeking a savory game meat dish.
Ingredients
Instructions
- Wash the meat in water with a little vinegar added.
- Soak the meat if it is bloody.
- Sprinkle flavored tenderizer salt over the meat.
- Puncture deeply into the roast with a fork to let the tenderizer penetrate.
- Let the tenderizer salt stand on the meat for an hour before roasting.
- Pour a can of onion soup over the meat.
- Roast until the meat is done.
- Add pepper and more salt to taste.
Tips & Substitutions
For the best flavor, allow the meat to marinate in the tenderizer salt for a longer period if time permits. If you don't have flavored tenderizer salt, a mix of garlic powder, onion powder, and salt can work as a substitute. Consider using venison if antelope is unavailable, as they have similar flavors. Puncturing the meat helps the flavors penetrate better, resulting in a more tender roast.
Serving Suggestions
Serve the marinated antelope roast with hearty sides like mashed potatoes or roasted vegetables for a complete meal. It pairs beautifully with Cooked Slaw, which adds a refreshing crunch. For a unique twist, consider a side of Sweet Icicle Pickles to balance the rich flavors of the meat. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast in a preheated oven at 350°F (175°C) for about 20-30 minutes or until warmed through. You can also slice the roast and heat it in a skillet over medium heat, adding a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Antelope Roast contains roughly 2 calories, with 0g protein, 0g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1750mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, this recipe can be adapted for other game meats such as venison or elk. The cooking times may vary slightly based on the type and cut of meat used, so be sure to adjust as necessary to ensure it is cooked thoroughly.
How do I know when the roast is done?
The best way to check if the roast is done is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Allow the meat to rest for 10-15 minutes before slicing to retain its juices.
Can I make this recipe in advance?
Absolutely! You can marinate the meat a day ahead, allowing the flavors to develop more. Just be sure to keep it refrigerated. If you want to cook it in advance, you can roast it, slice it, and store it in the fridge to serve cold or reheated later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).