Colorado Redneck
New member
Pronghorn do inhabit some high mountain plains. South Park, North Park in Colorado are high elevation flats. But the majority of their range is the plains at lower elevations.
Colorado Pronghorn
- Thread starter taylorce1
- Start date
Antelope is my Wife's favorite animal to hunt. She just loves to stalk and antelope are "all eyes and legs" and if you don't do it right you don't get a shot. If they do a "quick run" you find the go over 1000 yards in just 1 minute. They have eyes like a raptor, but do not spook from smells and sounds as readily as deer or elk do. However if you make a noise they don't like, or if the smell you, all their eyes turn to you, and that can be a real problem in getting closer.
Here she is with last years antelope.
Anna's Antelope 2 by Steve Zihn, on Flickr
She got one a few weeks ago too.
Picture0922180833_1 by Steve Zihn, on Flickr
She also loves the meat. The strong gammy flavor of antelope is misunderstood by most hunters, especially those that don't live around them and learn about them. The bad flavor is not in the meat folks. It's in the Blood!
Take you meat and drop it into very cold water with a handful of rock salt and let it stand 24 hours. Do this before you butcher it and wrap it. It pulls out most of the blood. Throw out the 1st "bath" and do it again a 2nd day. Add ice to keep the meat cold. After that the meat is as good and probably better then most White tail deer you will eat.
Here she is with last years antelope.
Anna's Antelope 2 by Steve Zihn, on FlickrShe got one a few weeks ago too.
Picture0922180833_1 by Steve Zihn, on FlickrShe also loves the meat. The strong gammy flavor of antelope is misunderstood by most hunters, especially those that don't live around them and learn about them. The bad flavor is not in the meat folks. It's in the Blood!
Take you meat and drop it into very cold water with a handful of rock salt and let it stand 24 hours. Do this before you butcher it and wrap it. It pulls out most of the blood. Throw out the 1st "bath" and do it again a 2nd day. Add ice to keep the meat cold. After that the meat is as good and probably better then most White tail deer you will eat.
Nicely done. One of my favorite animals to hunt is the Pronghorn. I make all of mine (except the Ribeyes which we fondue) into a breakfast sausage which we eat a few times a week.
I skin (carefully) and then bone it out and get the meat into a large ice chest ASAP. When I hunted up near Nunn, we would skin and rinse with cold water at my Wife's Uncles place and then pack in ice for the trip home. I drain out the water and repack with ice on the 2nd day then freeze it on the 3rd day. It is usually April or May when I make sausage, so I thaw, drain and rinse.
I skin (carefully) and then bone it out and get the meat into a large ice chest ASAP. When I hunted up near Nunn, we would skin and rinse with cold water at my Wife's Uncles place and then pack in ice for the trip home. I drain out the water and repack with ice on the 2nd day then freeze it on the 3rd day. It is usually April or May when I make sausage, so I thaw, drain and rinse.