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Opening day Antelope
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<blockquote data-quote="Bob Wright" data-source="post: 2292834" data-attributes="member: 104363"><p>It's too bad pronghorn aren't the size of elk. I've never had enough of it to go around for everyone. </p><p>It is fabulous. No tricks to prepare steaks. Normal seasonings, maybe bacon wrap, medium rare.</p><p>Burger is always blended with pork trimmings to blend ~70-30.</p><p>The trick in hotter climates is getting any critter in early fall, cooled and cleaned with water.</p><p>We always bring a freezer/generator and get it cooled as we break it down.</p><p>Besides the "bag of Fritos" smell I notice when you put one down and taking photos, this is hands down my favorite hunt and table fare, even over elk and deer. It's all in doing the field care and DIY butchering to insure you have your animal. Not someone elses.</p></blockquote><p></p>
[QUOTE="Bob Wright, post: 2292834, member: 104363"] It's too bad pronghorn aren't the size of elk. I've never had enough of it to go around for everyone. It is fabulous. No tricks to prepare steaks. Normal seasonings, maybe bacon wrap, medium rare. Burger is always blended with pork trimmings to blend ~70-30. The trick in hotter climates is getting any critter in early fall, cooled and cleaned with water. We always bring a freezer/generator and get it cooled as we break it down. Besides the "bag of Fritos" smell I notice when you put one down and taking photos, this is hands down my favorite hunt and table fare, even over elk and deer. It's all in doing the field care and DIY butchering to insure you have your animal. Not someone elses. [/QUOTE]
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