My favorite hunt and favorite meat. I have only ever eaten antelope from Montana and from mostly pretty sagey country, but the meat has all been great. As everyone has already said, getting it cooled quickly is the main thing. I start saving up plastic milk and juice jugs a month or two before the season starts. I fill them most of the way up with water and then freeze them. They go straight in the body cavity as soon as I get back to the car with at least two bewtween the hams. A lot less mess that way. I also let them hang for a week or so but the weather in Montana that time or year is generally pretty cool, especially at night. Don't cook them past medium; medium rare is better.
