Digging around the freezer the other night, I came across a pack of mystery meat vaguely marked “Antelope.” Now, I love antelope. In fact it’s my favorite game meat, but this package was a little suspect, as I haven’t hunted the prairie speedsters for a couple of years. Since I’m too frugal to let anything go to waste, I trimmed away what little bit of freezer burn there was (thank you, vacuum sealer) and fried the steaks medium rare in a sizzling hot cast-iron pan. Deglazed with a bit of cheap red wine and served with a baked potato, the aged antelope steaks retained just enough of their wild flavor to spark the memory of a Wyoming hunt with close friends.