Grilled Antelope Tacos with Avocado Cream Sauce

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Latest posts by Justin Townsend (see all)

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I recently returned from a great expedition to the wild, wild west in search of great rewards. I figured I would open this recipe with a great opening sentence because my adventure was truly epic. You will hear more about that later. Today, with this recipe, I want to celebrate the first meal of the antelope I harvested in Wyoming. My favorite way is to celebrate success is with close friends usually surrounded by food. In this case, we prepared grilled tacos from the antelope loins we harvested in Wyoming.

The combination of grilled meat and grilled veggies paired well together when centered on a tortilla. Sprinkle queso fresco and minced cilantro atop and you have the makings of a fine taco dinner. The step that really makes this meal is the addition of the avocado cream. The sour cream, avocado, and spices give this, already delicious, taco a flavor bump.

Serving Size: 12 tacos

Time to make: 40 minutes

Special Equipment: Grill

Also works with: Any wild game loin steaks

Looking for more antelope/pronghorn recipes? Try out this Easy Wine-Braised Antelope Roast by Chase Waller!

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Grilled Antelope Tacos with Avocado Cream Sauce

Recipe by Justin Townsend

5.0 from 1 vote

Course: Wild Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs Antelope Loin Steaks

• 1 tbsp oil

• 1 tbsp Harvesting Nature Big Game Blend

• 2 bell peppers, seeded and quartered

• 2 onions, peeled and quartered

• 1 avocado

• 1/2 cup sour cream

• 1 tsp Harvesting Nature Big Game Blend

• 1/2 tsp salt

• 1/2 tsp chili powder

• Sides:

• 12 flour tortillas

• 1/2 cup minced cilantro

• 1 cup crumbled queso fresco

• 1 cup sliced purple cabbage

Preparation

• Preheat your grill to 450 degrees.
• While waiting, add the meat to one bowl and the veggies to a separate bowl
• Split the tbsp of oil and tbsp of Big Game Blend between the two. Mix each bowl’s ingredients to coat all the meat and the veggies.
• Once the grill is to temperature, place the steaks and veggies on the grill and cook to the desired doneness, approximately 15-20 minutes.
• While waiting, combine the avocado, sour cream, Big Game Blend, salt, and chili powder. Set aside.
• Remove the meat and veggies from the grill, allow to cool, then slice thin.
• Compile your tacos in your favorite manner. Enjoy!

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