MY son and I have hunted Wyoming antelope
for 21 of the past 23 years. That equates to 42 buck antelope and many many doe antelope.
After skinning our first two kills on a sheet of plywood we developed the lope rack. a metal frame with 2x4 top rails to hang the critters for skinning, washing and bagging.
Only one time in all those years did we have to hurry our kills to a commercial butcher due to very high temperatures and we were staying over to hunt deer.
We cut up our own animals and have three basic cuts, steaks, roasts and stew. Jr and a helper bring each animal in to the kitchen from our well insulated shop. Jr breaks it down into quarters and back straps, I bone it out, trim off all fat and damaged areas, Gordo is the package man.
FIT FOR A KING!! Antelope back straps cut into "butterfly" shapes. Covered in flower, seasoned with salt, pepper, garlic powder, etc and browned in bacon fat. Topped with sauted onions, green peppers and bits of bacon....FANTASTIC!!
I also make a mean antelope stew," two beer stew", one for the cook and one for the stew! Plus a bean bash with antelope bits and three different kinds of beans..good stuff.
In 2008 our group brought home four bucks and nine doe, almost all are consumed.