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Antelope tastes better in different regions??
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<blockquote data-quote="codyadams" data-source="post: 1872738" data-attributes="member: 87243"><p>Between myself, my wife, my sisters, dad, nieces, cousin, and friends that hunt with us, we take out 15 to 20 pronghorn a year for about the last 5 years. I have one rifle that, on its own, is responsible for around 50 goats in the last 5 years, it is the main long range loaner rifle. Before that, we killed 4-8 goats a year, for the previous 25 years.</p><p></p><p>We have yet to have a bad tasting goat.</p><p></p><p>Shot in alfalfa, sage, doesn't matter much. Running doesn't matter terrible much either, as goats have two speeds, standing still and running. Unless they are stressed from hunters pushing them, running goats are not a big deal.</p><p></p><p>What makes a big difference is how fast you cool them down. When we go pronghorn shopping, if we are farther than a 15 minute drive from home, we take ice chests with ice usually. The goal is to have them cooling down fast on ice or skinned and cooling with the hose within 20 minutes of being shot. Soon as they are cleaned off, we have a butcher table by our hanging trees, we start cutting them down and rinsing mors, to cool off more. Once boned out and all the muscle groups cut into roasts to be sealed or cut into steaks (takes about 20 minutes) we start vaccum sealing, and putting in the freezer, or fridge if we are making some burger out of it. Last year we timed it, one specific goat shot close to home took under 2 hours from time it was shot to the time it was fully processed, sealed and in the fridge/freezer. That makes good goat meat!!</p></blockquote><p></p>
[QUOTE="codyadams, post: 1872738, member: 87243"] Between myself, my wife, my sisters, dad, nieces, cousin, and friends that hunt with us, we take out 15 to 20 pronghorn a year for about the last 5 years. I have one rifle that, on its own, is responsible for around 50 goats in the last 5 years, it is the main long range loaner rifle. Before that, we killed 4-8 goats a year, for the previous 25 years. We have yet to have a bad tasting goat. Shot in alfalfa, sage, doesn't matter much. Running doesn't matter terrible much either, as goats have two speeds, standing still and running. Unless they are stressed from hunters pushing them, running goats are not a big deal. What makes a big difference is how fast you cool them down. When we go pronghorn shopping, if we are farther than a 15 minute drive from home, we take ice chests with ice usually. The goal is to have them cooling down fast on ice or skinned and cooling with the hose within 20 minutes of being shot. Soon as they are cleaned off, we have a butcher table by our hanging trees, we start cutting them down and rinsing mors, to cool off more. Once boned out and all the muscle groups cut into roasts to be sealed or cut into steaks (takes about 20 minutes) we start vaccum sealing, and putting in the freezer, or fridge if we are making some burger out of it. Last year we timed it, one specific goat shot close to home took under 2 hours from time it was shot to the time it was fully processed, sealed and in the fridge/freezer. That makes good goat meat!! [/QUOTE]
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Antelope tastes better in different regions??
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