If you find yourself with a grip and grin posted on social media and freezer full of antelope meat, be prepared for the following conversations:
Is antelope good?
And
I had antelope once and it was nasty.
Pronghorns, often referred to as antelope, can be found on the plains, fields, grasslands, deserts, and basins of the west. Known for their keen eyesight and speeds up to 60 mile per hour they present a unique hunt for those who hold a tag. Due to the increased popularity of hunting these ungulates it can take non-residents years for an opportunity to pursue this quarry.
The wait is worth it, because the reward is delicious meat, that in my opinion will be some of the finest fare to grace my plate. However, not all diners share this opinion, due to experiences with bad antelope. I will concede that I have had antelope that made my stomach curl, but I knew it wasn’t the animal’s fault, but rather how it was handled.
The tastiness of your pronghorn comes down to preparation, and I’m not referring to what you do to it in the kitchen. There isn’t enough chili powder in the grocery store to cover the foul taste of a bad package of meat. Rather I am talking about how the animal is handled after the kill until it reaches the freezer.
As hunters we spend hours planning for a hunt, looking over maps, checking gear lists, and practicing with our guns and bows. Unfortunately, little thought is put into what the hunter is going to do after a kill. As a result, the game is loaded up into a back of a truck as the hunter heads into town to get breakfast. The hour after the kill is the most crucial time and will impact the deliciousness of the meat, so you better have a plan.
An “after the harvest” plan should include the proper equipment and a strategy to cool off the meat, ensure it stays clean, and keep it as dry as possible. The basic equipment includes a knife, game bags, and coolers. I have found having gallon freezer bags, rope, and even a contractor trash bag on hand to be beneficial.
Cool It Off
Immediately following the kill snap some pictures then cool the animal off as quickly as possible. When it comes to pronghorns “gutting it” is not enough and the hide should be removed at the earliest opportunity. I’ve had many a bar room arguments over this, but you don’t have to take my word for it.
The prong antelope (the so-called speed goat), is in my opinion, the finest of all venison. However, it’s worth noting that antelope must be gutted, skinned and cooled quickly in the field. Let the meat heat up and it will be awful. Quoted from Buck, Buck, Moose by Hank Shaw.
The “gutless method” which involves quartering the animal in the field then extracting the backstraps and tenderloins is a great way to remove the hide. The meat can be transported back to the truck in a pack and in my opinion is easier than “dragging” it through sage brush. Since I am usually camping or staying in a hotel the meat will be going into a cooler, so this method is the fastest way to get it to its cool place. Be sure to follow state guidelines for keeping evidence of sex on the meat.
Ensure Its Clean
Minimizing the amount of dirt and hair that get on the meat will improve the overall taste. Although, the goal should be to get the carcass cooled quickly, slow down and take your time. Spending an extra 10 to 15 minutes skinning the animal will save time when butchering and your dinner guests will appreciate it.
A pro tip is to carry a heavy-duty contractor trash bag in your pack (I use 42 gallon). They are light weight, hardly take up any room, and have multiple uses. Spreading the bag on the ground creates a clean spot to set quarters keeping the meat out of the dirt. A second bag can be used to roll the carcass on while quartering as well.
Keep It Dry
Keeping the meat dry can be tricky if you are using coolers and ice. Wetness can lead to bacteria, which can have a negative impact on the wild game. Invest in a good cooler. I have an Artic 65 which works great for antelope and most white tail deer (bone in). Leave the ice in the bag and put it on the bottom of the cooler. One 20 lb bag or three 8-pound bags work best. Lay the quarters on the bags of ice. Leave the cooler drain open so the water runs out as the ice melts. Moisture will contact the meat where it touches the ice. A contractor bag could be placed between the meat and ice to reduce this wetness. Keep an eye on the cooler and replace ice as needed.
If you are still on the fence about antelope meat, I recommend you give it another shot. Before you do make sure the hunter followed: cool it off, ensure its clean, and keep it dry.