From a hunting standpoint, Wyoming’s pronghorn (aka antelope) are plentiful and can be more accessible than deer or elk, plus the hunting seasons for them open earlier.

It’s not unusual for hunters to fill their antelope tags first every year. However, when it comes to filling freezers, ovens and frying pans, antelope doesn’t generate a lot of excitement.

Antelope meat has a reputation for being tough and excessively “gamey," or having a strong flavor that might not please every palate. But that reputation might not be fair, a biologist and a chef say.

The secret to good antelope on the plate can start with how they’re hunted in Wyoming's vast badlands and prairies.

Chef Ric Schuyler recalled hunters shooting antelope on his family’s ranch while he was growing up.

The meat was just pl

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