First Antelope
- Thread starter Redjones
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imyourhuckleberry
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Congratulations!
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With the bucket under it, assuming it's not field dressed. How far did you transport it before field dressing, and not dress it where it fell?
I've heard conflicting stories, but are they good to eat?
With goat meat being a zero, , good Angus filet being a 10 , Elk and venison tenderloin being 5 or 6, where would you put antelope ?
Nimrod
Well-Known Member
Congrats on a great buck! Pronghorns are my favorite hunt.
Redjones
Active Member
It was less than an hour from the shot to the time it was being gutted and skinned, and it was fairly early in the morning, so it was not in the heat of the day.
As soon as it was broke down into quarters it went on ice in coolers.
Greg
Redjones
Active Member
Used to eat kidd goats and lamb meat a couple times a month in my 20's and 30's I would still,but the bars that used to serve lamb on Saturdays have pretty much faded away,and my Mexican friends that used to cook alot of young goats have moved away also,I enjoyed both.
Can't say that I've ever had elk meat,but heard it's very good in general,ate plenty of farm fed whitetails and grilled backstrap with wild sheepshead mushrooms is pretty tasty.
All the antelope meat I'd had before killing this one was given to me by a friend that would just shoot does and the meat had a very mild flavor compared to the local deer here,which are very well fed.
This buck was not what I would call gamy but not as mild as the meat I'd had in the past,I lt was neck shot so it dropped in its tracks,so to me antelope rates around 6-8 depending the gender,cook and how it was handled in the field.
Greg
My daughter and SIl live in Hobbs. He's supposed to be getting an Elk and Antelope hunt planned for us sometime. We were out there year before last and we saw at least 50 elk between Alamagordo and Artesia and a bunch around Ruidoso.
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I'll play, every one is different. I'd put the venison tenderloin at 8/9. My family loves em. The first pronghorn we killed, and tried to eat, came from the Carrizozo, NM area. Every piece had a liver flavor to us. Did not care for it at all. Tossed it, and I'll eat anything. Maybe it was the sage it lived in gave it that taste, I don't know. Others we have eaten were great.
A couple of years ago I did an antelope hunt out of Hobbs.
Did you get one?
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Rick, did you score him?
