As always, the little gal has been super awesome and amazing. This time she displayed her greatness on her first antelope hunt where she harvest a pronghorn buck. She hunted for 9 days in 100 degree plus weather. She did a lot of spot and stalk hunting because she had her eyes on a monster freak.

Lea-Leggitt-pronghorn-antelope-mathews-monster-chill-sdx-coloradoUltimately she came up with a nice pronghorn buck. This was her first big game harvest with her bow. She shot it with Mathews Monster Chill SDX. It was an amazing double lung shot. I was amazed by the speed of pass-through of her Easton arrow and cutting accuracy of her Muzzy Broadhead. The arrow zinged through so quickly, you’d have thought it never made contact with a thing. The antelope didn’t even run 40 yards before it spun around, flipped and fell over.

We are very proud of LG’s progress in hunting and in her archery skills. Since we’ve been home we have truly been enjoying the antelope meat. She sure is a good provider too!

We wanted to share with you one of our favorite recipes. This is something we love to cook up during hunting season because it’s quick, easy and it’s very filling.

When you’ve been out all day hunting and have been freezing and you are super exhausted, you can cook this up in a snap.

We hope you enjoy these antelope burritos


1-1/2 lb – Antelope meat, cubed
1 Tbsp – Olive oil
½ tsp – Garlic powder
½ tsp – Onion powder
½ tps – Seasoned salt
1 can – Rotel® Diced Tomatoes & Green Chilies, 10oz. (We use mild because LG doesn’t like spicy foods)
1 can – Hatch ™ Diced green chilies, 4 oz.
1 can – Tomato paste, 6 oz.
Flour (as needed to thicken)
1 can – Refried beans, 16 oz.
6 ea – Flour tortillas
Shredded Mexican or Nacho & Taco cheese

In a large skillet, cook the olive oil and antelope meat over medium-high heat. Add garlic powder, onion powder and/or seasoned salt to taste. Note: Take care not to over-cook game meat. Heat until almost cooked through. Game meat cooks rapidly. When meat is almost cooked through, drain off excess fat. Add Rotel, diced green chilies and tomato paste. Mix thoroughly and reduce heat. Simmer until the meat and sauce is hot and bubbly. If the sauce is watery, add flour as needed to thicken, making a gravy.

In a sauce-pan, warm the refried beans.

When the meat sauce mix and beans are hot, heat tortillas. Add small amount of beans, meat sauce and cheese to the tortilla. Roll into burrito. Smother the top of the burrito with meat sauce and top with cheese. If desired, melt cheese under broiler or in microwave.



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