To Lyle Hebel, hunting is about filling the freezer, and his favorite big game species to eat is antelope. However, he cautions, it’s essential to keep the meat clean when breaking it down in the field and to “put it on ice immediately.”
“We take a Yeti cooler full of ice with us and just leave it shut,” says Hebel. “We wrap the ice in garbage bags so that when you throw your meat in there, it doesn’t turn to blood soup once the meat starts to melt it.”
While Hebel says he’s “never had an antelope that wasn’t delicious,” it’s all about how you prepare it, too.
“I think a lot of people drag it through the sagebrush or leave it in the sun too long,” says Hebel, when he hears reference of antelope tasting gamey. “I also think a lot of people overcook it.”
Hebel is an expert at how to prepare it. Want to try Hebel’s favorite antelope recipe?
1. Whisk all marinade ingredients together.
2. Add the meat to glass tray and pour the marinade over the top. Ensure meat is well coated, cover with plastic wrap, and marinate for 4-8 hours.
3. Meanwhile, dice onion into small pieces. Clean and chop cilantro. Add lime juice and salt and stir. Let sit for a few hours to marinate the flavors.
4. Heat a grill on medium-high heat. Add meat and cook for approximately 5-7 minutes on each side. Remove the meat to a cutting board and let it rest for another 5 minutes.
5. Slice the carne asada at an angle against the grain. From here, you can further chop the carne asada into smaller pieces.
6. Warm tortillas in a pan, add carne asada, top with Onion, Cilantro and Lime Juice Relish and serve.