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.

 

[Jiffy]

I would MUCH rather eat a goat than a deer.

IF they’re eating crops/are in crop land.

IF they’re in the sage, not so much.

 

[WormWiggler]

I thought I heard that the meat was very susceptible to lactic acid, thus try to shoot one that has not been running at all for a length of time.

 

[Kurtr]

Never had a bad goat or mule deer

 

[Rowdie]

They smell great! Run as much as possible then when they can't run anymore blast away. Hot days are the best!

 

[jtillman]

I thought I heard that the meat was very susceptible to lactic acid, thus try to shoot one that has not been running at all for a length of time.

I'm definitely not claiming to be an expert on this, but after 10 or 11 years of harvesting antelope in Wyoming, I've found this to be absolutely true.

We make it a priority to get the animal tagged, skinned, quartered, and cooled down as quickly as possible, usually within about 30 minutes of the kill. The best meat has been in DRT situations (mostly spot-and-stalk) where there's virtually no stress.

On the few occasions where an animal had been running hard (human caused or chasing the ladies), we've definitely noticed a difference in meat quality, and in those situations most of that goat is headed for the grinder.