Antelope meat is the edible flesh of any of several species of antelope, medium-sized hoofed mammals native to Africa and parts of Asia; species commonly used for meat include impala, kudu, springbok, and Thomson's gazelle. It is leaner and darker than beef, with a fine-grained texture and a rich, slightly gamey flavor that varies by species.
Antelope meat is most closely associated with African cuisine, both as a traditional hunted food source and, today, as a specialty "game" protein in markets and restaurants outside its native regions. It is dried into biltong (a type of jerky) for preservation, and cooked fresh by grilling, roasting, or pan-searing; because it is very lean, tougher cuts benefit from slow, moist cooking such as braising or stewing. It pairs well with bold seasonings such as rosemary, thyme, red wine, and fruit chutneys, which complement its gaminess.