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Author Topic: pronghorn  (Read 11964 times)

Offline Roger

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Re: pronghorn
« Reply #30 on: September 26, 2008, 06:28:31 PM »
I have had a couple of bucks from Montana late in the season and the meat was great. I only keep the loins and back straps for steaks and grind the rest and combine with deer and elk for burger or sausage. It's great.

I'm leaving for Wyoming next week for hopefully my 3rd. lope along with a deer and elk tag also. Have a month for the trip.
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Offline EastWaViking

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Re: pronghorn
« Reply #31 on: September 27, 2008, 01:08:38 PM »
Best meat there is, as far as I am concerned.  Tenderloins, medium rare....having that tonight!
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