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Phone Guy
Joined: 10 Aug 2004
Posts: 6
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| Posted: Wed Aug 18, 2004 2:58 pm Post subject: After the Kill |
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| I have been drawn for area 46 in Wyoming (Medicine Bow area) and I have a question as to field care of an Antelope. I have killed and gutted Deer from California and Nebraska but I understand that more care must be given to Antelope. Is this correct? Should I skin it in the field or wait till we get back to camp? and Is there a locker that will freeze the quarters until we are ready to leave? Should I bone it out right away? |
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bitmasher
Joined: 27 Feb 2002
Posts: 2648
Location: Colorado
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| Posted: Thu Aug 19, 2004 10:46 pm Post subject: |
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| Skinning/boneing out is not necessary unless you want to, definitely gut and let all the blood drain out ASAP though. If your hunting in the medicine bow late enough and high enough, you could probably just let it hang in your (a friend's) garage, since it will be cool enough. |
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cowgal
Joined: 10 Mar 2002
Posts: 979
Location: Colorado
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| Posted: Thu Aug 19, 2004 11:18 pm Post subject: |
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I agree, skinning immediately in the field isn't necessary, however I would recommend skinning as soon as possible. We've never waited more than 2-3 hours to skin. We also like to hang/age antelope for at least 2-3 days in a cooler or cold garage will do, wrapped in a game bag (I like to use a large white cotton sheet sewn on 2 sides into a "bag").
I like the antelope boned out (after hanging/aging), makes the meat less gamey tasting. We also remove every last bit of fat.
We've had several antelope, they've all been excellent eating.
Good luck on your hunt! |
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Phone Guy
Joined: 10 Aug 2004
Posts: 6
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| Posted: Mon Aug 23, 2004 10:04 am Post subject: |
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| Thank you both for your replies. I was hoping we could wait till we get to camp to skin. |
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trophyfishwy
Joined: 02 Dec 2004
Posts: 3
Location: black hills, wyoming
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| Posted: Tue Dec 07, 2004 6:04 pm Post subject: |
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| hey there, living in wyoming and having a lot of speed goats i will say one thing is for sure, try to shoot it before being spooked. when nervous and running they release a sent that can and will tant the meat. i have also been a meat cutter for over 20 years and i do suggest you gut and skin right away. if there is not a packing plant around to store it then get a good cooler and some dry ice. if able to hang, that would be better yet. good luck. mike |
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WesternHunter
Joined: 05 May 2006
Posts: 685
Location: Western USA
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| Posted: Tue May 09, 2006 9:58 am Post subject: |
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| Don't age the meat on Pronghorn too long. About 2 to 3 days is all that's needed. Keep it at about 35°F during the aging. |
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