Home Forums Hunting & Shooting General Big Game Pronghorn Antelope Meat

Fortis, make souvlaki and dont tell them what it is. They will eat it and love it.

I have one of these game hangers that fits in a trailer hitch of truck. Shoot em, get them on the gambrel. Skin em out. Then bone them and place in a cooler on ice. Ive done the super cold ice water with salt. Its ok but prefer to not get the meat wet. Think flavor is more mild.

I like it better than elk. Not as good as moose, but close

No doubt. Actually my wife made Greek Lasagna (Pastichio) and they loved it!


https://www.recipegirl.com/pastitsio-greek-lasagna/

Here is my solution for a cheap game hanger- some black pipe, a 2x4 and some rope.




We've been using this or similar for years.

And a great investment at just 2 cents Don't run them all over hell and half of Texas, and however you do it get them cooled down ASAP.

Had some steaks from last years doe, and made some stroganoff last night from stew meat from the same doe. In a word? Delicious!

like it. Sure makes processing faster and easier

Hope you don't mind, I'm going to post that link in the food forum !!

If you watch herds of antelope be antelope .....

You will see during breeding season that the bucks will run their ever loving brains out!

It is my theory that the off hand bad tasting goat by some one who takes care of the carcass properly, has in fact inadvertently harvested one that had ran the equilvilent of three Kentucky derbys immediately prior to harvest.

That looks really good. Its. Damn shame Montana doesnt really have much for greek food. This is about the only thing I miss from living in Michigan.

I have eaten a lot of antelope that had nothing but sage and grass to eat and all of them ate just fine.

Eaten a lot of antelope that had alfalfa and those ate fine.

Mule deer on a strict sage diet can be a bit rough.

On average I prefer antelope to elk and I sure like elk.

Good advice.

I've had it on several occasions over the years and cant stand it. All of the advice with getting it cooled off, sage eating, something not done right, etc, it still tastes terrible.
Never shot one and never will. Got no use for those critters.

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All that said, I also suspect there's something in pronghorn meat that makes the taste buds of a few people hate it--much like cilantro tastes like soap to some folks.


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Then I "definitely" have those kind of taste buds, ha! smelly goat, swells up when you chew it, gak! Ha I love shooting them and I take great care of the meat. I then have it processed/wrapped and then I "give it away" to anyone who wants to try it. Its "pretty meat", but OMG....my taste buds and stomach find it revolting, ha.

WTF and Jim,

Thanks for the info, which tends to confirm my theory about taste-buds.

I have killed two. Both were shot early in the morning, quartered, and put on ice within minutes (30 to 45). Best venison I've ever tasted.

First couple I shot just tasted like venison, nothing great or horrible about them. Last one I shot was hands down the best wild game I've ever eaten. No gamy smell when prepared, little to no gamy flavor to the meat at all. Never put them on ice, just hung and skinned and either cut up myself or hauled into the processor.

The only one ive killed and eaten was killed in Eastern Montana eating sage and brush.....was by far the best wild game ive ever had. I killed and had her skinned within 30 min and on ice in an hour tops. Eaten another one killed in Wyoming in similar area and it was phenomenal.

My wife's a bit picky with meat. Only thing I've shot and brought home that out ranks pronghorn for her has been bison and feral hog. Elk or any variety of deer has been way lower down the list for her. Not sure I disagree...

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.

That's the best advice ever on any wild game.....lol