Thanks to Ol' Dutch's expert shooting, we have a freezer of antelope. Being from Texas, I have always thought the meat of an antelope is gamey, tough with a touch of sage in every bite.

While that may be true for other antelope, ours this years had apparently had a constant diet of alfalfa, barley and potato blossom which produced meat that could only be described as buttery, tender and delicious. With the exception of the color (which was a deep, dark red), the texture reminded me of veal.

And, you know what that means? Veal Parmigiana for everyone.