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.
congrats jeff on good animal. bury the head completely in dirt
yep there are bigger bucks but he is happy. steens are an awesome place to explore. Nice redband! Shame did not take a fly rod
i have shot quite a few antelope but never knew that about their meat and aging. interesting
