Was fortunate enough to take this antelope near Ft Laramie Wyoming. Shooting my trapdoor sporting rifle in 45-70. Lymans 457125 government bullet with 62.5gr swiss 1.5fg. 142 yards. Was hunting on a friends ranch with my father and had a great time all around. I generally take a lot of time to position the animal away from blood, close the mouth etc etc but I was soaked and freezing so forgive the pic for not being as “clean” as I wish it was.

That is really neat. I'm impressed !! Dale.

Nice!!! And a fine rifle too. Here in Montana where I live, one day the antelope are in the woods wandering around and the next you can't get closer that 400 yds on the prairie!
kw

Thanks all. Im an Arizona desert rat so anything below 60deg is cold for me ! I used the barrel sights. Sighted to hit 8” high at 100yds for a bottom of the chest hold and a dead on 150yd hold. Shot for the root of the neck and broke the neck at the shoulder took out both carotids. Antelope went nowhere. Muzzle is taped to keep the rain and mud out when crawling

Love the picture, the rifle, the country and the Antelope you shot. A good friend of mine just recently made a single set trigger for his Trapdoor. He copied it from an original by chance does your rifle also have a single set.

marinade in Italian dressing and lightly grill a chop or three. make jerky if you like, it is good.

Nice speed-goat, 
Tried & true recipe  in a cast iron frying pan cook a large onion sliced up in butter, slice the loin or tenderloin 3/8" thick accross the grain  bread with flour and a little salt and pepper,  when onion is cooked remove from pan leave the oil in, place breaded meat into pan, no cover cook untill blood comes up through breading, flip over cook till a little blood shows on top, its done, make milk gravy out of everything left in the pan. Good Eats!
LD1

They do say if you get one that's not been up putzing around doing the antelope thing on a cold day, and you really want to make a deep slash into the winter jerky supply....
Take a backstrap, and tenderloin, rinse it off good, soak it in salt water over night in the ice box, next morning rinse them good and put back in the fridge, along about supper time take the meat and slice it thin, little bit of Lowrey's on the meat, couple drops of Worscheshire, dredge in flour and fry in hot grease. Sear one side good, let the moisture rise to the top, flip em and let that side sear a couple of minutes.