Peppered Antelope Roast Recipe

This simple Peppered Antelope Roast Recipe accentuates the flavor of the meat, with only a few spices added.



From "Dressing & Cooking Wild Game"
February 2015

Total Hands-On Time: 2 hr

Preparation Time: 10 min

Cook Time: 1 hr 50 min

Yield: 4 servings per pound

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Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following Peppered Antelope Roast Recipe is from “Big Game Recipes.”

This recipe uses the low-temperature roasting method. Substitute a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

Ingredients:

• 2 medium cloves garlic
• 1 boneless rolled antelope or deer top round roast or other suitable roast, 3 to 5 pounds
• Vegetable oil
• Cracked black pepper
• 8 to 10 slices bacon

Instructions:

1. Heat oven to 325 degrees.

2. Cut each garlic clove into four or five slivers. Make eight or ten shallow slits in roast. Insert a garlic sliver into each slit.

3. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast.

4. Cover roast with bacon slices.

5. Roast to desired doneness, 22 to 32 minutes per pound; remove roast when temperature is 5 degrees less than desired.

6. Allow meat to rest for 10 to 15 minutes before carving. Serve with pan juices.

More from Dressing & Cooking Wild Game:

How to Cook Wild Game Meat
Grilled Deer Loin Recipe with Brown Sugar Glaze
Squirrel Brunswick Stew Recipe
Cornbread Casserole Recipe with Doves
Roast Duck Recipe with Pineapple


Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.