Here's an antelope buck that I shot a few years ago, between Roy and Springer New Mexico. His horns spread outward so he was kinda unusual.
270 win. Model 70
130 grain SP's
Leupold 3x9
250 yards
2nd shot. ( hard to judge distance on the open plains)
I'm practicing my game pole entries!

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Throw another log on the fire

Nice looking antelope tpv. Did he run after the first shot? How did he eat? Good? Q

Terrible first shot, they just look farther away so I held over his back. He ran a little but he ran toward me. I killed him at about 200 yards.

I was always told that Antelope didn't taste too good but I thought it was very good. I prefer it over our Texas Whitetail.

I've got a pretty good place to go over in NM, just don't have the time to do it.

Good Luck

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Hi tpv,

I always liked antellope better than deer also.

Frank

Nice buck tpv. I haven't had a bad antelope yet, and prefer it (slightly) over elk. Just wish they were as big as an elk so I'd get more than a Coors 24-pack box of meat out of them!

I'm convinced that gutting quickly and getting the meat cooled down pronto is the key. Method that has worked well for me is tying the carcass off in a river/stream for 30 minutes. If no stream, a nice big cooler of ice I've heard works well.

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I like to gut and skin as quickly as possible. Some folks here like to hang the meat for a few days before cutting and freezing. I have never tried that what method do you guys use?Q

For antelope, I'm usually fairly close to a road, so I'll leave the skin on until I can get it home and hang it, then skin it. I hate butchering, so I usually take it to a processer and it ends up hanging in the cooler for anywhere from days to 2 weeks and it's always been very good doing this.

For elk, we're always back in the sticks and quartering is a must anyway, so the skin comes off right there where it falls. Then we bag them up in heavy cotton/canvas and hang, and either pack them back to camp if we happen to have the horses, or come back 1-2 days later with horses. Then they usually hang in camp for a few days to a week, and then to the processer for even more hang time. I've seen people leave the skin on before, even hanging in the cooler, but with elk, there's a lot of thick meat there and getting that insulating hide off to enable quicker cooling is key in my opinion.

For deer, pretty much the same as elk, but sometimes we'll only half them instead of quartering if the weights of the two pieces don't end up being too unbalanced in the paniers, but a few rocks in one side or the other can fix that too.

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