Aside from his own harvest of a great pronghorn earlier this season, Brian was able to be part of a guided pronghorn hunt for a wounded veteran. Research has proven that outdoor recreational activities like hunting and fishing can offer powerful healing benefits to vets dealing with injuries and PTSD. Brian says he is happy to be a part of giving back to these men and women who have sacrificed so much. The veteran he guided ended up with a fantastic antelope that exceeded Brian's expectations. Part of that success was the access to non-pressured land. One of the benefits of this program, Brian says, is that landowners who may or may not give permission to everyday hunters to use their property will often allow these vets access to their land. That gives them accessibility where others can't hunt and can potentially offer greater chances of success. In the case of the veteran he guided, Brian says he couldn't believe that their target antelope had made it so far into the regular season. It was a great buck and it's not often that an antelope of that size will go untagged for that long. After belly crawling through a hayfield and making their way to a good shooting position, the vet was able to make a 200 yard shot on buck that ended up scoring 82 ¼ SCI.
When it comes to preparing and cooking antelope, Brian says this species often gets a bad rap for "gamey" or otherwise undesirable flavor. However, antelope makes for excellent eating and if it tastes bad, it's likely the hunter did something to contribute to that flavor. Because the antelope season is during warmer months, hunters all too often take too long to skin, field dress and cool their animal down after they harvest it. On warm days, bacteria can multiply quickly and cause flavor issues in your meat that you wouldn't otherwise have. Overcooking can also result in odd and undesirable flavors. For these reasons, Brian emphasizes the importance of taking good care of your animal immediately after the shot and also not cooking it to a well done temperature. While you can do a lot of different things with antelope, Brian says he likes a good Hunter's Blend Jerky and Jalapeño Summer Sausage.
Tune in as Brian Tucker, National Sales Manager for Hi Mountain Seasonings, joins The Revolution to talk hunting with veterans, the basics of preparing delicious antelope and he also talks about great values happening at Hi Mountain Seasonings, right now.