Max:

You will have a fun hunt. As was said, pronghorn are very easy to spot and they tend to stand right out in the open. The difficult part may be getting close for a shot. Keep in mind that if one stalk fails, you can do another stalk pretty darn soon on another herd if your area has an abundance of animals. I have heard that fleeing pronghorn sometimes make a large circle and return roughly to their starting point.

Heed the advice about hair slippage. Just handling the animal to lay him in the back of my truck tufts of hair were coming out of the back of the pronghorn. Also heed the advice about getting the animal cooled off quickly. Gut the animal, skin, quarter, and get on ice promptly.

If you have any distance to drive to return home and you have the animal butchered (you can arrange for meat processing, I'm sure, but I butchered and packaged my pronghorn in my hotel room) and packaged, you should freeze them on dry ice. This works very well -- keeps the meat frozen rock solid and no water. For one pronghorn put 10 LBS of dry ice in the bottom of a cooler. Lay about 1/4" thickness of newspapers on top of the dry ice. Put your packages of meat on top of the newspapers. Lay about 1/4" thickness of newspapers on top of the meat packages. Put another 10 LBS of dry ice on top of the newpapers. You don't want the meat in direct contact with the dry ice. Close the cooler. Seal the lip of the cooler with several overlapping strips of duct tape. I have read -- which may not be true -- that the CO2 gas released as the dry ice (frozen CO2) melts can cause a driver of a vehicle to fall asleep due to oxygen deprivation and have a wreck. The duct tape slows the release of gas. You might also open your windows fully while driving from time to time to circulate out CO2 gas -- every couple hours or when you get sleepy. Again, this could be an old wives tale or an urban legend, but I took notice of the warning just to be safe. You can actually get by on a little less dry ice if the meat is frozen and you don't have more than a couple of days to drive. Dry ice costs about $1/lb in the supermarkets out there. The quantities I mentioned quick froze two pronghorns -- mine and my son's -- and kept them frozen for three days. In fact, there was a thin waffer of dry ice left when I stopped. I then replenished the dry ice and spent another two days on the road. I didn't have so far to go, just had some ports-of-call to make on the way home. The dry ice worked like a charm. I love it!