Pronghorn antelope is similar to veal in that it’s tender and flavourful. Yet it gets a bad rap for being musky or fragrant with sage. If the taste isn’t satisfactory, the animal likely wasn’t handled properly in the field—the hollow hair does hold the scent of sage and prairie, so the longer it’s on the animal, the more the smell becomes a potential taste. Remove the hide quickly and cool the meat.
Steaks and roasts are fine-grained meats that are tender when cooked medium-rare, or at the most, medium. Green onion, garlic, sesame oil, and ginger make a great marinade that will not overpower or disguise the true beauty of antelope.