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  1. #21
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    Very awesome!!! Congrats!!

  2. The Following User Says Thank You to jenbickel For This Useful Post:

    hardstalk (09-17-2013)

  3. #22
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    Good shooting Hardstalk. After reading the reviews about antelope meat, it makes me want to try some of mine (I killed one a month ago) I de-boned it and had it on ice within an hour and a half, the next day I had it in the fridge, day after that I cleaned it up little better and put it in the freezer. I was planning on making pepper-lope sticks out of it since most folks I talk to say it's not so good. It's still in the deep freeze...

  4. The Following User Says Thank You to Timberstalker For This Useful Post:

    hardstalk (09-17-2013)

  5. #23
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    Quote Originally Posted by Timberstalker View Post
    Good shooting Hardstalk. After reading the reviews about antelope meat, it makes me want to try some of mine (I killed one a month ago) I de-boned it and had it on ice within an hour and a half, the next day I had it in the fridge, day after that I cleaned it up little better and put it in the freezer. I was planning on making pepper-lope sticks out of it since most folks I talk to say it's not so good. It's still in the deep freeze...
    I saved the backstraps and tenderloins. The rest im going to grind and do sticks/ salami with. First time ill be grinding and seasoning. Well see how it turns out :/

  6. #24
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    Quote Originally Posted by Timberstalker View Post
    Good shooting Hardstalk. After reading the reviews about antelope meat, it makes me want to try some of mine (I killed one a month ago) I de-boned it and had it on ice within an hour and a half, the next day I had it in the fridge, day after that I cleaned it up little better and put it in the freezer. I was planning on making pepper-lope sticks out of it since most folks I talk to say it's not so good. It's still in the deep freeze...
    Best off cutting a few steaks and deciding for yourself if its any good.

  7. #25
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    Quote Originally Posted by hardstalk View Post
    I saved the backstraps and tenderloins. The rest im going to grind and do sticks/ salami with. First time ill be grinding and seasoning. Well see how it turns out :/
    I made brats out of some of my antelope, turned out good. Wished I would have used a 60% antelope, 40% pork instead of 75/25 but everybody seemed to like it anyways. I will be looking to make salami and sticks with some elk burger, assuming I am able to get one on the ground this season.

  8. #26
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    Quote Originally Posted by tdub24 View Post
    I made brats out of some of my antelope, turned out good. Wished I would have used a 60% antelope, 40% pork instead of 75/25 but everybody seemed to like it anyways. I will be looking to make salami and sticks with some elk burger, assuming I am able to get one on the ground this season.
    Good to know. That was going to be one of the experiments!

  9. #27
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    Quote Originally Posted by hardstalk View Post
    It sure was! I have some damage pics, it definitely did the trick.
    Sweet! Nothing like blooding a purpose built gun.

  10. #28
    Junior Member
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    Congratulations...Sweet success! We usually have most of our pronghorn ground up into burger with ten percent beef tallow. We use it a lot in chili, spaghetti sauce, and lasagna, meat balls etc... We are hoping to fill our freezer soon too, as we are heading for Wyoming the 2 nd of October for another pronghorn hunt.

  11. The Following User Says Thank You to Blaze For This Useful Post:

    hardstalk (09-18-2013)

  12. #29
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    Nice shot with a cool caliber.

  13. The Following User Says Thank You to Allnighter For This Useful Post:

    hardstalk (12-29-2013)

 

 

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