Good field care is important for any big game animal you shoot, but prompt and proper attention is especially crucial when it comes to pronghorns. Why? Because both bow and rifle antelope hunts are often held when the weather is warm, and because antelope are thick - bodied, heavily muscled animals for their size; couple all that with their insulating hair, and you have a cooling challenge on your hands.
Field dress the animal as soon as possible, after a quick picture session. Drain all blood. Try to get the carcass into some shade to start it cooling. Wash the cavity with water if you can, to remove blood and other juices from the meat. Skin the animal in the field if possible (use a tarp or the pronghorn’s skin to keep things clean as you work), and put the carcass in a cheesecloth - type game bag to keep flies off the meat. Short of skinning, if the temperatures are much above 50 degrees F or so, get the animal to a locker plant for skinning and cooling as quickly as possible.
Properly attended to, a pronghorn furnishes meet as sweet and delightful as any game, anywhere. It’s not deer, it’s not elk. Like the animal that produced it, pronghorn meat is its own thing. Someone who tells you they choked down bad pronghorn meat was eating one that wasn’t taken care of properly. Even ‘a rutting buck is good if you treat it right.