Meat Care

[jamesfromseattle]

I don't know where you read that, but I would sttongly disagree. Get those lopes boned and on ice asap.

I don't know where you read that, but I would sttongly disagree. Get those lopes boned and on ice asap.

Typo!  Meant to say "best to get them cold immediately"

If you get them on ice immediately, how long is too long to keep an antelope in a cooler before freezing--assuming you keep it drained, dry, and topped up with ice?

[lokidog]

How long is beef hung to age in a cool location?  You've got plenty of time if you keep it cold and dry.  I shot an antelope in WY (mid Sept.), drove the gutted carcass to a friends place a couple hours away, skinned, butchered, and packaged it in the fridge before bed. Stayed a day, then drove home to southern CA (at the time) with ice in the cooler.  Awesome tasting antelope.  Just get it cooled and processed quickly, once processed, you've got plenty of time.   

[Stein]

We had our goats on ice for three days before we processed them at home.  I would feel comfortable going a week at least as long as I was diligent about topping off the ice and draining the water.  If your cooler is good, after a day or two the ice hardly melts.  Cheaper coolers require more maintenance.

I also agree about the taste of goats, given the preference, shoot one on irrigated crops.  Not a huge deal, but if you or your family is picky and don't like the true taste of wild game then young animals on crops are the way to go.  Young antelope on grain are pretty much the most mild meat out there, less flavor than beef.