The pronghorn antelope (Antilocapra americana) is of unique American origin and provides some of the best table fare there is—if field dressed properly.
Pronghorns have several glands, with bucks having a major gland located in the dark patches on their necks, which is thought to be used for marking territory. While this gland does not have to be removed, care should be taken to not touch the area and then touch the meat. Other minor glands are generally not a problem, and pronghorns do not urinate on glandular secretions on their legs.
The hide from an antelope should be removed as quickly as possible to help avoid meat spoilage. Care should be exercised while handling the hide and meat. Pronghorns have a smell similar to that of sheep and goats and touching the hide and then the meat will transfer that pungent smell.
The meat should be cooled as soon as possible by quartering the animal and placing it into a cooler full of ice. (See previous tip, Keep Your Cooler, Cooler!). Be sure and keep the meat out of the melt water.
Being careful with your antelope will insure some of the finest table fare you’ve ever experienced, and one you will be proud to share with your family and friends!