Pronghorn

[Flannel]

As I wait for the ND Pronghorn applications to open - I'd like to pose the question: Why is this such a sought after tag in ND? I'm currently sitting at 5 points and I know I'll still be waiting a while but...why do so many people apply? This isn't high quality meat, it's not a big game trophy (elk, moose) - so what's the draw for everyone?

I'd like to hunt one to fulfill my goal of harvesting one of every huntable animal in ND, but this state is making that pretty tough!

 

[measure-it]

Wait a minute!! Pronghorn meat is delicious if the carcess/meat is taken care of properly, immediately after the kill:
Tag the animal.
Skin it & cool it down asap.
Wash off any dirt/body mess/hair.
Try to age it @ cool temp for at least 48 hours.
NEVER cook it past med-rare.
THEN ENJOY!!

 

[guywhofishes]

Gorgeous head mounts and a relatively rare big game animal of north america.

 

[measure-it]

That tastes really good.

 

[guywhofishes]

I find both muleys and pronghorn are hit or miss for tablefare - even if treated with utmost care. Ranges from bizarrely bad to scrumptious. Rarely in between.

 

[Tymurrey]

I find both muleys and pronghorn are hit or miss for tablefare - even if treated with utmost care. Ranges from bizarrely bad to scrumptious. Rarely in between.

I've never had bad meat from either. I treat them both the same, keep the meat clean of hair, dirt, and whatever else, get the meat cooled down as soon as possible and usually stays on ice for a few days. If it's a rutted up buck I change gloves multiple times and knife blades even to keep whatever causes their smell off the meat. I have a bighorn ewe tag this year so that will be something new to try out hopefully.

 

[measure-it]

Ty: I have had ND Bighorn loin & round steaks. Both were very good, but again, they were well taken care of & med rare. Enjoy!

 

[LOV2HNT]

Pulled my antelope tag last year with 11 points, and having never tried antelope meat before I can honestly say that it's some of the best table fare out there. Like others have said, it's critical to get the meat cooled down ASAP.