Compared to deer how does pronghorn taste?
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Compared to deer how does pronghorn taste?
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In Wyoming, antelope live on sage, and it comes through in the meat. In other states they live on wheats and grasses.
There are lots of opinions about how to care for antelope meat in Wyoming. I've asked lots of people and heard lots of answers. But DSM is correct. In Wyoming, the antelope season is in late September, and the last few years I was there the temps were in the 50s and 60s during opening week. Bow season starts in late August.
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Antelope is the best tasting meat I've ever eaten. I've also had some that was the worst I've ever eaten. My family often exchanges angus beef for equal amounts of antelope as long as they know the antelope was well processed. As others have said, the key is taking good care of the meat.
I field dress them and prop their carcass open in the shade immediately so they can begin a slow cooling. After about six hours, I skin and quarter them and put the quarters on cool concrete covered with sanitary plastic overnight (as long as temps are under 45 degrees). The next morning, they have cooled well and I freeze the quarters immediately. Later I thaw them and de-bone and cut up the meat. If you cool them too fast, they taste like sagebrush whether they are eating it or not. Of course I have seen many an antelope ride around in a truck all day in 80 degree sun only to be dumped on a butcher's doorstep and processed some time in the next two weeks. Then the hunters say antelope tastes "wild". I hate to tell them but if we treated a Grade A angus beef that way, it would be "wild" too.
Antelope is tender and very low in fat. It has a mild pleasant taste more similar to a young beef fillet than anything I can think of. We carry freezers in the back of our trucks for quick freezing near the hunting site and for packing the meat home. Our meat never sees wet ice anywhere along the process.
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