Another Antelope down!

[Idaho Ron]

Well the last Antelope is on the ground. My friend John got his Friday Morning. Lets say he needs some more time behind the wheel of his TC White Mountain Carbine/Green Mountain hybrid.
The buck is 14" and will also make the Long Hunter book. Here are the pictures of both of the bucks together. His is just a pinch larger than mine. I am sure happy for him. Ron

 

[wattlebuster]

:bow: :hatsoff: :thumbsup: Congrats to both of you. thanks for pics

 

[rkmeyer]

I am jealous, fantastic hunts guys. :v
Thanks for the pix.
Dusty :wink:

 

[chance]

Really Cool!!!!

 

[hawk]

good suff :hatsoff:

 

[Pete Gaimari]

Pretty sweet Ron.

Which one is you?

 

[Idaho Ron]

The bottom one. Ron

 

[BrownBear]

The way it's done!

Congrats on a great hunt, with all the prep paying dividends.

Sure makes my mouth water. Been a long time since I had grilled antelope chops, and it was still one of the best meals on record.

 

[KyFlintlock]

Nice work! :thumbsup:

 

[410-er]

What kind of yardage did you shoot them at?Great job! :thumbsup:

 

[ny griz]

:thumbsup:great hunt,thanks for the pics :thumbsup: Griz

 

[agill]

Congratulations :thumbsup:

 

[Idaho Ron]

Both animals were shot under 100 yards. Ron

 

[Jack9211]

The way it's done!

Congrats on a great hunt, with all the prep paying dividends.

Sure makes my mouth water. Been a long time since I had grilled antelope chops, and it was still one of the best meals on record.

Never had antelope....does it taste like venison ? or better?

Jack

 

[PreglerD]

Congrats and Waidmanns Heil to these nice antelopes!

Regards

Kirrmeister

 

[Idaho Ron]

Thanks guys. Jack, the roasts and chops are amazing. The hamburger is a lot less amazing. I am planning on jerkey for the burger. Ron

 

[SmokeEater2]

That's a good plan Idaho Ron. I do believe the best jerky I ever tasted was made from Antelope burger. Fine stuff and if I ever get to chase Antelope again I'm gonna' have a bunch made up.

 

[BrownBear]

Never had antelope....does it taste like venison ? or better?

Ron already answered, but I'll chime in. If you skin and cool it quick, it's just dandy. Rather than striping backstraps, we used to make "butterfly" chops by bandsawing across the spine without splitting antelope in half. Two chops in one, if you read what I'm saying. Mix equal parts flour and good ground New Mexico chili, dredge the chops, and cook quick in bacon grease.

Ah, man.....

I'm Jonesing so bad for antelope now, I just drooled on my keyboard! :grin:

 

[Pete Gaimari]

Bacon grease.

My heart just skipped a few beats.

 

[Idaho Ron]

I got to admit mine fluttered too :surrender: . Ron