One of my favorites, works with deboned pheasant or cubed red meat. Equally good with venison, elk, moose, beef or lamb. Haven't tried it with antelope, but should work.
Dredge bite-sized or a bit larger pieces of meat through flour seasoned with salt and pepper.
Chicken-fry until crisp on the outside.
Lay the cooked pieces in an iron skillet or dutch oven. Cover with equal parts of heavy cream and sour cream. Bake covered at 325 degrees for 1/2 to 1 hour.
Let sit for 5 minutes before serving, stirring the gravy and meat. Add a little milk if the gravy is too thick.
Serve over rice or noodles. The enzymes in the sour cream tenderize the meat and make it flavorful.
I have a daughter. I tell her, "911 is what you dial after you're raped. 1911 is what you should have before they try."