I have to disagree with Broz and Roy. not saying their way doesnt work but I know for a fact the hide does not have to come off. I have been shooting 4-6 antelope per year (probably no more than either of them) but its enough to know what I do works also. It is all about how clean you keep them.
As Broz stated we typically shoot them when its warm out so get the meat out of the heat asap. It is ok to let it hang with the hide on. I leave hide on for one reason, It keeps the meat from drying out. When you are cutting it up keep everything very clean, antelope hair is tubular and it seems to hold a lot of scent, so continually wipe down your cutting surface, knives etc... as you are cutting anything white or the shiney stuff needs to be cut off, this will ensure good flavor and a tender piece of meat. (there are several of those grainy muscles in the hind quarters that you simply cant remove all the shiney stuff, for me that goes to hamburger, jerky, roast etc... And the most important thing I think we can all agree on is keep all hair off the meat. I get pretty extreme with it. if there is a hair on the meat i dont pick it off il actually cut that piece of meat off that the hair is touching, the hair is so potent it can ruin meat one hair in a package of meat can sometimes make that whole package taste "off" so keep it super clean and you will not find a better piece of meat.
" Real elk guns start with the number 3 or bigger and blow two holes, one in and one out." - My Dad
I grew up on a Wyoming ranch and hunted them every year. Shoot the does they are better eating than the bucks. One thing I found is don't run them if you Do they will taste strong. Make sure to wash them good. I always let them hang for a day after skinning. I also use a propan weed burner and flash burn any hair left on after skinning. Always trim the meat before cooking. A good doe taken care of will taste milder than deer or elk and better than beef. If you wound one and don't knock it down it can turn into a long hunt and the meat will taste strong.
As stated above, all good advice, and I'll second the "running speed goat" sentiment. They dont taste the same if they have been run, ( to me) as compared to stoning one while it is just standing there. Also, my dad was a big proponent of gutting and cooling. He used to put a couple bags of ice inside the carcass on the way home. He swore by that.
I Lived in WY and MT for most of my years, and hunted Antelope for years. Big Bucks eat fine also. I like Antelope meat better than any other wild game generally. Sweet, mild and very fine grained meat. Depends somewhat on feed. I noted that the Grass Range / Lewistown MT area Bucks ate better than the Cody, WY, and Broadus, MT Bucks. One of my biggest bucks was in S.West MT near the continental divide and Idaho border up high and hung out in steep country and some timber too, It was one of the best eatin bucks I ever shot. Longer and thicker hair than any other from living at high altitude also. One of the best ways to get good meat is to absolutely not run them hard. Find them by scouting well, get to them early in the am and shoot them as they rise from their bedding areas, or their first drink area of the day, or early am grazing. Then cool them off fast and keep clean like Tikka Mike says. I leave the hide on to keep from drying out meat also. I'll take Antelope over any other wild game when I can !! They are a blast to hunt also!
My therory on hunting antelope, aim for the front shoulders with the biggest gun you can get your hands on,thats half you dont have to eat! Personaly I dont like antelope. If I kill one I either give it away or make jerky of the whole thing. Guess thats why I only trophy hunt, if it isnt big I would rather eat my tag. Tag soup yummy.....not!
This was my plan after the first trip. Sausage everything from the bullet holes back. It works, but I gradually learned what everyone has already said. I would emphasize what they eat plays a big role.
I and my sons prefer antelope over deer and elk. All good advise given up above. Keep in mind that it's been a long time since I gutted an animal - bone 'em right where they fall even if that means 100 yds from a vehicle and leave the guts in the rib cage. We have coolers with ice and just put the meat sacks in the large coolers when we get back to a vehicle.
Even in the back country on horse back where we won't get out for days we bone them on the spot. If it gets really warm we lay some down timber across a creek in the shade and set the sacks of meat on the lodge poles about 4-6" above water line. That air above a running creek will keep meat cool a long time.