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Hi Guys

I also have killed a lot of antelope. I don't know how many, but several dozen. I have hunted them for 30 years or so. I also am a meat hunter.
I can give you a few tips that work wonders.
#1, is just what Ripp and Cowboy said. Make a clean kill and get them gutted and coooled fast.
Now, I DON'T skin them in the field. I wait until they are back at my home or in a camp, so I can get the skins off while their hanging up, but what I do is to carry a 5 gallon water can with me to the field and keep it in camp or in my truck. If you are using horses, carry several 1 gallon canteens with you. Get them killed, and gutted and then WASH them out. Get the loose hair out of them.

#2 When you get them home or to your camp, skin them out and field butcher them. That means get them cut into pieces and get the bones out. You need not have them to a point that you can wrap them for the freezer, but get the meat down to pieces no larger then your head.
Then fill a wash tub with cold water and put in a 1/2 cup of salt and put the meat in it for about 3 hours. The salt water pulls blood out of the meat. The bad taste that most folks tell you about if from the blood and if you hang (age) an antelope like you do a deer, the blood congeals and doesn't come out.
Empty the water and do it again. 2 baths in salt water and the foul taste is washed away and so is the hair that seems to want to cling.
That's why I field butcher and saltwater soak it. THIS MAKES ALL THE DIFFERENCE IN THE WORLD!

Ok,
Next, the fun part.

Take some of the good meat and cut it into cubes about 1” to 1 1/2” square. Take about 2 cups of white flour and 1 teaspoon of salt, with 1 table spoon of pepper, and dredge the meat in it.

Heat you a deep skillet or Dutch oven to medium heat and melt a cube of butter, and then brown the meat.
When it’s all brown, take it out and put in a large onion, all cut up, and cook until it’s tender. When it’s soft, add a large can of cream of mushroom soup, and some extra mushrooms. Put the meat back in.
Next add 1 teaspoon of garlic powder and about 3 tablespoons of horse radish.
Then add 1 1/4 cup of white wine.

Stir this all up and bring it to a boil for only about 1 minute, then reduce the heat until it’s just simmering.
Leave it to simmer for about 7 hours.
About 30 minutes before dinner time, mix 1/2 a cup of Cream Sherry with 1 cup of sour cream and then stir them into the meat. Next, make up a pot of your favorite pasta, or you can make rice. Either one is good.

When the pasta or rice is done, you make a bed of it on a plate and cover it with the stroganoff, and season it on top with paprika.

At this point your “nasty old antelope” is worthy of a king.