Barbecued Antelope

Barbecued Antelope is a flavorful and tender dish that showcases the rich, gamey taste of antelope meat, marinated in a blend of spices and slow-cooked to perfection. This Paleo Indian BBQ dish is not only delicious but also a nod to traditional cooking methods.

Ingredients

• Antelope steak - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh rosemary - 2 teaspoons, chopped
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Apple cider vinegar - 2 tablespoons
• Honey - 1 tablespoon
• Lemon juice - 1 tablespoon

Steps

1. In a bowl, mix together olive oil, minced garlic, chopped rosemary, smoked paprika, cumin, salt, black pepper, apple cider vinegar, honey, and lemon juice to create a marinade.
2. Place the antelope steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat your barbecue grill to medium-high heat.
4. Remove the antelope from the marinade and let it come to room temperature for about 15 minutes.
5. Place the antelope steak on the grill and cook for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 57°C (135°F).
6. Remove from the grill and let the meat rest for 5 minutes before slicing.
7. Serve warm, garnished with additional fresh rosemary if desired.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 8 g
• Fiber: 0 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals, including iron and zinc, which are important for immune function.

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