Processing and Cooking Pronghorn

Bucksnuff

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Joined
May 11, 2021
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I’m fixing to take a pronghorn to the butcher. First one I’ve killed and want to make sure I get it cut up right. It’s been on ice in the cooler a couple of days. With WT deer I know what to do and end up with a lot of sausage and ground meat.
I’d appreciate any recommendations on what to do and what cuts taste good on a pronghorn.
 
Do you guys do the gutless method or do you just got it out and bring it all in to process ie ribs etc
 
Love breakfast sausage from the grind. Antelope steak with eggs is where it’s at!
Oh yes, breakfast sausage is good. My advice here is sample the sausage coming from processor before to see if you like it. I don't like the seasoning my processor uses so I have the add pork fat and leave unseasoned then add my own seasoning. One my family likes is the Country Maple Blend from High Mountain seasonings. they have a ton of different seasonings for sausage, jerky, etc https://himtnjerky.com/
 
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