Game meat, antelope, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Antelope meat is a lean, deep-red game meat with a fine, dense texture and a flavor that's often described as a cleaner, slightly sweeter version of venison. Its nutritional profile is exceptionally high in protein and remarkably low in fat, making it a powerhouse for muscle maintenance and a favorite among health-conscious carnivores.
Calorie split: 83% protein · 0% carbs · 17% fat
↓ Full nutrition💚 Why it's loved
People love antelope for its unique, delicate game flavor that's less 'gamy' than some alternatives, offering a sophisticated taste. Its versatility allows it to shine in simple preparations like grilling or roasting, where its natural qualities are the star.
⚠️ Watch-outs & how to enjoy it better
As a very lean meat, it can dry out quickly if overcooked, leading to a tough texture. To counteract this, use a meat thermometer, cook to medium-rare, and consider marinating or basting with a small amount of fat like olive oil or butter during cooking.
Key benefits
- Exceptionally high in complete protein for muscle synthesis.
- Very low in total and saturated fat compared to beef or lamb.
- Rich in iron and B vitamins, especially B12 and niacin.
- Naturally free from carbohydrates and sugars.
- Often sourced from free-range, wild populations.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Antelope meat is so lean that it can have less than 2% fat, which is lower than a skinless chicken breast and requires careful cooking to prevent it from becoming as dry as cardboard.
Full nutrition (USDA data · scales with serving)
| Water | 65.9 g |
| Energy | 150 kcal |
| Energy | 628 kj |
| Protein | 29.4 g |
| Total lipid (fat) | 2.7 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 4.2 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 210 mg |
| Potassium, K | 372 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.21 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 12.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.73 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.97 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.45 g |
| SFA 18:0 | 0.49 g |
| Fatty acids, total monounsaturated | 0.63 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.63 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.58 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.10 g |
| PUFA 20:4 | 0.16 g |
| Cholesterol | 126 mg |
Amino acid profile (per 100g)
| Threonine | 1.4 g |
| Isoleucine | 1.1 g |
| Leucine | 2.5 g |
| Lysine | 2.5 g |
| Methionine | 0.84 g |
| Cystine | 0.26 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.9 g |
| Histidine | 1.4 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.8 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.3 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
FAQ
What does antelope taste like?
It has a clean, slightly sweet, and mild game flavor, often compared to a leaner and more delicate version of venison or high-quality beef.
Is antelope meat healthy?
Yes, it's extremely nutritious. It's a top source of protein, very low in fat, and rich in iron, zinc, and B vitamins.
How do I cook antelope without it getting tough?
The key is to avoid overcooking due to its low fat content. Use high heat for a short time (grilling, searing), cook to medium-rare (130-135°F internal temp), and let it rest before slicing against the grain.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.50 kcal/g · 79% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.