This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The antelope of the western plains, being the fleetest of foot and most numerous, survives the buffalo, mountain sheep and black-tail deer and still constitutes a very considerable portion of the game supply of the cities. Antelope meat is not as highly esteemed as venison, but may easily be mistaken for it in the market. Only the hind quarters are shipped in and they are usually wrapped in the skin of the fore-quarter, in addition to their being unskinned. The hair is very loose, coming out by the handfuls and proves very troublesome to remove from the meat if once brought in contact. Antelope is the tcnderest or softest of all meat; young animals are excellent eating; the flesh of the older ones is as dark as calf's liver and is apt to have a musky taste, which, if not really objectionable to those who like game, still serves to distinguish it from deer meat and prevents its substitution. Cranberry or currant jelly is the best sauce.
Are slices cut from the leg; should be cut thick and slightly flattened.
The loin cut into chops.
The two loins undivided.
The two loins and legs undivided, but shortened by removing the inferior part of the legs. The fore-quarters of antelope are not unfit to eat, the rib chops and shoulders being good, but are thought too light to pay for shipping.
Besides the hunters' ways of broiling, frying and stewing, and the specially American method of baking and serving with cranberry sauce, antelope may be advantageously cooked and sauced in any of the ways prescribed for venison, roebuck, and the like; young antelope is specially good larded with fat pork and cooked like filleted rabbits.