Terry aka Coydog
New member
This one sounds good
1 1/2 inch antelope fillets
garlic salt/minced garlic
Worcestsire sauce
burgundy
Submerge antelope in burgundy and refrigerate for 4 to 6 hours. Drain off wine. Cover with garlic and sprinkle with worcestsire sauce. Let is sit for 1/2 to 1 hour. Repeat the same for other side. Cook on hot grill, turning only once. Enjoy.
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Live to Hunt-Terry aka Coydog.
1 1/2 inch antelope fillets
garlic salt/minced garlic
Worcestsire sauce
burgundy
Submerge antelope in burgundy and refrigerate for 4 to 6 hours. Drain off wine. Cover with garlic and sprinkle with worcestsire sauce. Let is sit for 1/2 to 1 hour. Repeat the same for other side. Cook on hot grill, turning only once. Enjoy.
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Live to Hunt-Terry aka Coydog.
