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jman474 · Joined: 06 Oct 2009 Posts: 14 Location: Catawba, Wisconsin

What do you do after you've shot and field dressed it. What do you do with the bones and everything else. I plan on hunting public land so i don't want to get a ticket and a big blotch on my record for dispossing of the remains the wrong way.

Alamosa · Joined: 25 Mar 2005 Posts: 147 Location: Southern Colorado

I have never heard of anyone getting a citation in that situation unless they were wasting edible portions of the animal.

Leaving the gutpile is almost always done.

If it is hot weather some hunters will skin it right there. Some places provide hide barrels for hunters but it is not unheard of to leave the hide as well.

I don't do the gutless field dressing method but I'm pretty sure that those who do don't pack out the refuse.

HeavyC · Joined: 19 Jul 2008 Posts: 227 Location: Greeley, CO

I do believe it depends on the state; but in CO it is like Alamosa stated; all edible portions and they do have it listed somewhere.

Some key ones to remember are the neck meat & skirt. Talked to a guy a couple of years back that was ticketed for it and then got stupid yelling at the ranger and spent the night in jail b/c of it!!! DOOOH!

In some states I believe you have to bury the gut pile/bones or remove them from the field.

I almost always de-bone the gutless way unless it happens to be VERY close to the truck!! Just so much easier! :thumbsup1:

WesternHunter · Joined: 05 May 2006 Posts: 1075 Location: Colorado

I use the bones to make gravy and stock. Pronghorn are not that heavy, so why not just keep some bones if you like? They can be used. Plus Pronghorn are a faily desease free animal.

NMBlackGold · Joined: 08 Jul 2008 Posts: 84 Location: New Mexico

As far as taking care of the meat goes, the most important "next step" is getting the hyde off so the meat can start to cool. Try to keep the "green flies" off the carcass, they lay the maget larva. Ideal situation would be to hang the carcass for about 72 hours at 38-39 degrees, at this temp, only the "good" decomposers are active, and will tenderize the meat greatly! Good luck

WesternHunter · Joined: 05 May 2006 Posts: 1075 Location: Colorado

Hanging 72 hrs eh? That seems a bit long for antelope. To each their own I guess. My experience is that it tends to get a bit too mushy the longer you age antelope.

I usually process it after about 24 to 48 hrs depending on how quick I can get home. You are correct in that if it's warm out you want to get the hide off ASAP.

NMBlackGold · Joined: 08 Jul 2008 Posts: 84 Location: New Mexico

WesternHunter wrote: Hanging 72 hrs eh? That seems a bit long for antelope. To each their own I guess. My experience is that it tends to get a bit too mushy the longer you age antelope.

I usually process it after about 24 to 48 hrs depending on how quick I can get home. You are correct in that if it's warm out you want to get the hide off ASAP.

I agree western that 72 hours is too long at 38 degrees, but it takes me 24-30 hours to cool the carcass completely to the "ideal" (subjective) temp, so its actually only "aging" 48 hours.

hellomcfly · Joined: 29 Apr 2007 Posts: 248 Location: Denver Colorado

i believe the colorado minimum meat requirements are the four quarters, back straps and tenderloins. when i goat hunt we just gut em in the field then drag em to the truck. then we hang them up back in the barn and skin em

DrewZ · Joined: 11 Oct 2009 Posts: 6

The best luck I have had has been to skin them when I home, quarder them up and age the meat for about three days.