The topic of antelope as table fare has long fascinated me. I've eaten a bunch of it over the years and consider it to be my favorite big game animal as table fare. I know folks that have lived in central WY their entire lives that won't touch one with a ten foot pole. It's nuts to me. I would encourage anyone that gets one to get as much of it processed into steaks as possible. It is lean but can be as tender as the best filet if you don't over cook it. If you have folks eating that don't want the sage flavor or may pick up on it and react negatively, an hour in zesty italian will neutralize it and they'll think they are eating a kobe beef filet.