when you say large chunks are you meaning from the rear quarter, in my expierience we always grind up the front quarters and make some kind of sausage out of it. the rear quarters however offer some nice sized but not huge roasts. could be done up a variety of ways. i just did some elk roasts and could do exactly the same wayhttp://www.smokingmeatforums.com/for...ad.php?t=23028
or the bottom round could be cut against the grain into some nice cutlets and grilled, the others also could be cubed and kabobs are excellent!!!
smoke and antelope are great!!! will be watchin to see what you do. i believe i have a couple pieces of antelope from last year left which will be gotten out of the freezer in short order. on a freezer clearing mission!!!