• 4 – 6 antelope steaks
  • 1/2 c. Worcestershire sauce
  • 2 Tbsp. lemon juice
  • 1 Tbsp. vegetable oil
  • 2 tsp. beef bouillon
  • 1/2 tsp. garlic powder
  • 1/2 tsp. liquid smoke

    In a medium sized bowl combine Worcestershire sauce, lemon juice, vegetable oil, beef bouillon, garlic powder and liquid smoke. Stir until bouillon has dissolved. Marinade antelope in liquid over night. Remove meat from liquid and place on a hot grill. Grill on each side for four to seven minutes or until desired doneness.
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