Like chicken..............kidding.
To be honest they taste alot like what they eat. Mine all come from family farm land and taste excellent. They eat winter wheat, corn and milo all year. The ones I have eaten that were taken from the sagebrush taste like you would think soured sagebrush might taste.
To get the very best meat, IMO this is what it takes.
Shoot a younger animal and forget trophies. Preferrably a small buck that grew up closest to farmland. Inviscerate it immediately and cool as quickly as possible. Remove the hide and make sure the meat is as clean as possible. Do not let any of the entrails contact the meat. Wash out carcass and cut/wrap/freeze asap.
Really good antelope will be similar to whitetail deer and maybe slightly less game taste. Grilled rare is my preference.