TOM is mistaken about pronghorn meat. It does NOT need aging like deer and elk. Aging breaks down collagen in muscle tissue, through natural enzyme action, but antelope have very little collagen in their meat, even older bucks. The U. of Wyoming's meat-science department with pronghorn meat, called a "shear test," using a sharp blade connected to a pressure gauge. They found that even mature buck antelope have meat as tender as 6-month-old lamb. The only real trick is the get it cooled pretty quickly (it sounds like you did) but it's ready for butchering within 24 hours.
“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.” John Steinbeck
