Nice!
I'm assuming this is a Pronghorn and not a Blackbuck Antelope.
I've never eaten Pronghorn so I can't tell you really what to do with it.
Blackbuck Antelope has more of an iron taste to the meat and it is much darker in color... almost a slight liver taste to it.
I posted this thread a LONG time ago about processing deer. It took me a lot of effort to find high quality deer butchering/processing video's on youtube and this guy is a real butcher that does it the correct way! I follow about 90% of what he does and I only deviate when it comes to what he says about shanks, heals, and some of that meat being good for jerky or grind... that meat is only good for braising in my book because u don't want the tissue in the grind. Other than that, it is spot on!!!!
https://www.smokingmeatforums.com/t...hering-and-processing-videos-and-info.259578/
I would recommend you remove the shanks or shank meat (might be easier) keeping the heel muscle on the rear shanks. Braise the shanks/meat for amazing dishes.
I always turn front legs into grind for sausage... small bodied deer/animals don't have much to work with on those front legs. I combine that meat with pork fat for the sausage grind going 80/20 meat to fat ratio. Also any good scrap meat goes into the grind pile as you trim or square up other cuts.
Rear legs, break them down into the 3 primary roasts: Top Round, Bottom Round, and Sirloin roast (football shaped one). Take the meat at the top of the hip and grind that as well... if it were a bigger animal this could make tri-tip and sirloin steak (not confused with sirloin roast... yeah confusing).
The roasts are so lean they don't actually make very good roasts lol. I usually grind the sirloin roast because it has more inner tissue than I want on a steak.
The bottom round roast (flatter one) is great for flavor and I do venison/antelope fajitas out of it so it is good for steak cuts.
The top round (with the eye of round on it) is usually the largest and will give you the best sized steak cuts.
Tenderloins (inner) and Backstrap you can do what you like with it just remove the silver skin and unwanted skin from both of of them. Tenderloins are often so small I just grind them after removing the unwanted tissue/skin.
Ribs on small bodied animals are dog food and often necks are too except for the neck "backstraps" which are good for grinding since they are also usually small. You can try to debone the small necks and ribs but it isn't worth the time so let the dogs eat.
Flap/Skirt/Belly meat is also usually so small and full of bad rubbery tissue it's not worth processing and don't even think of grinding that with all the unwanted skin. Again dog food or buzzard food.
A final word of butchering advise with this kind of animal. If there is skin/tissue you wouldn't throw in a skillet and then eat, then DON'T include that tissue with any meat that is for grind or steaks!!!!!
Take the time and remove all of that extra unwanted tissue. It takes effort but man you get the best product you can when that tissue is gone.
I hope this info helps and watch the videos in that thread I posted for lots of good visuals and direction on breaking down and processing your animal :)