Peppered Antelope Roast Recipe

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By Staff

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Don't let the title fool you — this Peppered Antelope Roast Recipe is equally delicious with deer, elk or moose roasts.
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"Dressing & Cooking Wild Game," by Teresa Marrone, is a complete guide to field dressing and cooking great-tasting big game, small game, upland birds and waterfowl. Color photographs, step-by-step instructions, and nutritional information make this book essential to preparing meals as memorable as the hunts that made them possible.
  • 2 hr


  • 1 hr 50 min


  • 10 min


  • 4 servings per pound



  • 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


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.

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