How to Cook Antelope Steak with Mushrooms

Learn how to cook antelope steak with mushrooms in this easy recipe. A juicy, tender, and family-approved wild game dinner in under 30 minutes.

Antelope Steaks Are a Family Favorite

As a wild game chef and full-time recipe developer, I’ve cooked just about everything you can imagine. Yet nothing excites me more than antelope steak searing in a hot skillet. The smell of browning meat, the sizzle as it hits cast iron, and the earthy perfume of oyster mushrooms filling the kitchen - it’s a meal that brings beaming smiles to everyone in our house.

That's because antelope is my wife’s and my 10-year-old daughter’s favorite wild game. Whenever I cook it, the two of them light up.

If you’ve ever wondered how to cook antelope steak at home, you’re in the right place. This beginner-friendly guide will walk you through everything. You’ll learn the best way to cook antelope steaks, how to get that perfect crust, and why oyster mushrooms make the ideal pairing. But no worries! If oyster mushrooms aren't available, you can substitute white button mushrooms or baby bella mushrooms.

This antelope recipe is fast enough for a weeknight but special enough for the weekend. By the end, you’ll have confidence in cooking antelope steak recipes at home - and a dinner the whole family will love.

What Does Antelope Taste Like?

Whenever people ask about my favorite game meat, I quickly blurt out one word: antelope! That bold statement holds true for both my wife and daughter as well.

Remove All of the Hide Hairs From The Meat

In my opinion, antelope - more accurately called the American Pronghorn - is the best-tasting game meat available. No matter what you’ve heard, antelope meat offers a tender texture if you age it for just a few days. And the key to making sure it has a great smell and flavor is taking a little time to make sure you remove any and all antelope hide hairs from the meat right away.

The meat will still most definitely have that sage flavor based on where the animal is living and what it's eating. But that sage flavor just saves you a step on adding sage or other seasoning before you throw an antelope steak on the grill. My whole family agrees. We would choose pronghorn antelope over elk, whitetail, or mule deer any day of the week!

Get The Meat Cooled Down Right Away

Another key to great-tasting antelope recipes is with cooling the meat immediately. Don’t drive around for hours with the carcass in the back of your truck. Instead, quarter the animal and pack it in a cooler with ice right away. After that, dry aging becomes the most important step.

Dry aging removes moisture and lets enzymes break down connective tissue. This process tenderizes the meat and enhances its flavor. I dry age antelope backstraps and hindquarters for two weeks. Before cooking, I tenderize the antelope steaks with a Jaccard meat tenderizer.

Steak with Oyster Mushrooms

Cooking antelope steaks is all about balance. The lean meat benefits from something that brings depth without overwhelming the flavor. Oyster mushrooms do exactly that.

They soak up butter and herbs like thyme and rosemary. Together, steak and oyster mushrooms create a plate that feels hearty yet elegant.

When you toss mushrooms into a hot skillet with butter, you’ll hear them hiss and pop as they release moisture. After a few minutes, they turn golden brown with edges that crisp just slightly. Their aroma - nutty, buttery, and savory - makes it impossible to resist sneaking a taste. But again, if you can't get a hold of oyster mushrooms, you can substitute your other favorite mushrooms for this recipe.

Tips For Cooking Antelope Steak

• Tenderize first. Antelope is naturally lean, so a Jaccard meat tenderizer ensures even cooking and tenderness.
• Dry the steak. Patting it dry helps the surface brown quickly in the skillet.
• Get the skillet hot. You want that sizzle the second the steak hits cast iron.
• Don’t overcook. Antelope steak shines at medium-rare. Pull it at 130 degrees F, then let it rest.
• Rest before slicing. Those 10 minutes give juices time to settle back into the meat.

Cooking Steak And Oyster Mushrooms

Picture this: You pat the steak dry and sprinkle it with salt and pepper. Already the anticipation builds. You heat your cast iron skillet until the oil shimmers. The moment you place the steak in the pan, a fierce sizzle echoes through the kitchen.

After two minutes, you flip the steak. The crust has turned deep golden brown with hints of caramelization. You press it down gently so every inch kisses the hot iron. The smell of seared meat fills the air - rich, savory, mouthwatering.

Once the steak hits 130 degrees F, you pull it to rest. Now comes the fun part. You toss oyster mushrooms into the same skillet with butter, rosemary, and thyme. They release steam at first, then quickly begin to brown. The fragrance of herbs mingling with butter and mushrooms is intoxicating.

Finally, you slice the steak thinly against the grain. The rosy interior glistens, promising tenderness in every bite. Topped with buttery mushrooms, this dish looks like something from a restaurant but came together in under 30 minutes.

How To Cook Antelope Steak with Oyster Mushrooms

Ingredients

• 1 ½ pounds antelope steak
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter
• ½ teaspoon ground thyme, divided
• ½ teaspoon ground rosemary, divided
• 8 ounces oyster mushrooms

Instructions

1. Place the antelope steak on a cutting board and tenderize using a Jaccard meat tenderizer.

2. Pat steak dry with paper towels, then season both sides with kosher salt and black pepper.

3. Heat a 12-inch cast-iron skillet over medium-high. Add oil to the skillet and swirl to coat.

4. Carefully add antelope steak to the hot skillet. Sear for 2 minutes, then flip and cook 2 more minutes. Press gently to ensure even contact. If the pan overheats, add a Tablespoon of cold oil.

5. Continue cooking until a dark brown crust forms and the steak reaches 130 degrees F in the thickest part for medium-rare.

6. Transfer steak to a cutting board. Sprinkle both sides with ¼ teaspoon each of rosemary and thyme. Let rest for 10 minutes.

7. In the same skillet, add oyster mushrooms, butter, and remaining rosemary and thyme. Sauté over medium heat, stirring occasionally, until tender, about 4–5 minutes.

8. Slice steak diagonally against the grain into ¼-inch-thick slices. Divide among plates. Top with mushrooms. Season with extra salt and pepper if desired. Serve immediately.

More Great Venison Steak Recipes

Check out all of our most popular venison steak recipes. These are our family favorites we use to cook backstraps, tenderloins, top round, bottom round, and eye of round cuts from antelope, elk, moose, and deer.

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