Antelope - Defined
P. L. Sclater, "Description of Hunter's Antelope: Painting of Damalis Hunteri," in Proceedings of the Zoological Society of London, 18 June 1889. GGA Image ID # 19c9696b7f
Antelope—A species of deer; the young are best for culinary purposes, as the meat, besides being treated in all the same ways as venison, is light enough in color to allow of being larded, which cannot be done to venison. Red meats should never be larded, on account of their loss of blood and gravy in cooking.
Venison. Antelope. Deer.
The animal should be chosen at the age of eighteen months to two years and a half, in order to have it savory and tender. The flesh is then excellent; however, its quality depends principally upon its place of abode. Those with brown hair are better than those with red. Males over three years of age are unfit to eat in certain months of the year.
The meats of the kid or doc are also excellent, after they have attained the age of nine or ten months. The parts generally used are those from the saddle, leg, baron, quarter, hunch, hip, cutlets, and the racks from the fifth rib by the neck as far down as the tenderloin, the shoulders, tenderloins and breast. The saddle tenderloin and rack are larded. The haunch and quarters are marinated from two to ten days, and are also larded, blit if very fresh and tender, vension is eaten without being marinated.