This past October my son took a buck pronghorn and I took a doe pronghorn. Up until last night, we had only eaten meat from my doe, which tasted much like venison but with a little extra zip or spiciness to it. My wife and oldest daughter actually preferred it to our customary venison.
Last night we had a roast from my son's buck, and meat had a distinct flavor. My wife, my sister-in-law, and my mother-in-law liked the meat a lot. My wife again said she preferred this meat to venison. To me the meat tasted like the meat itself smelled and as the inside of the pronghorn smelled when I field dressed it, which is a little off-putting and disconcerting. I don't think the flavor is a "wrong" flavor, and I don't think it is a spoiled flavor. I'm tempted to say that it is a sage brush flavor, such as I have heard other people say about the taste of pronghorn meat. I'm cautious to use this tone because I don't know what it is supposed to mean! Having never eaten sage brush myself, what is is supposed to taste like?!
Is this likely to be the "sage brush" flavor people sometimes attribute to antelope meat? Is it a taste that you grow used to? For the record, the animal died within 10 feet of where it was hit and did not run. It was a single shot kill. We field gutted the animal prompty, probably 15 minutes after the kill. The outside temperature was about 50 degrees. I had the animal quartered and on ice within probably 4 hours. The animal did not run but fell about 10 feet from where he was shot. We drove 15 minutes to the taxidermist's house in town