Antelopes have meat that is very lean and similar to venison and elk, but they are most closely related to domestic goats. This meat is from Nilgai Antelope, a breed originally from India.

With about nine times less fat than lean ground beef, and less cholesterol than even venison, antelope stew meat is a great choice for those searching for healthy alternative meats for use in stews, chilies and other braised dishes.

*No Chemical Ingredients, Minimally Processed.

Store frozen antelope in your freezer until you're ready to use it, then thaw as many packs as you need.

For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

Traditionally antelope meat is roasted, braised, or boiled. These tenderloins can be cut into antelope steaks and cooked as you would grass-fed beef steaks. Because the meat is so lean, it will cook quickly. Pair with a port or other red-wine reduction sauce (perhaps with some fresh mushrooms) to help moisten the meat and augment the antelope’s flavor.