Re: so how does antelope taste ?
Having grown up in NE Montana, we dined annually on Antelope, Mule Deer, Whitetails, and Elk. The family verdict was and is that Antelope were always superior. We never, ever had a bad one. Ditto my last Idaho animal.
The posts here all point out that immediate, cleanly skinning and cooling are critical. The hide of an antelope has a very distinctive aroma which does not translate well into the kitchen.
The only disadvantage is that there is so little of them, with most buck carcasses on the hook only coming in at about 65 lbs, so use every ounce possible, though we never include any amount of tallow.