Rack of Antelope?

[durangobrad]

Im considering trying to keep the ribs bone in with sirloin and tenderloin still attached to serve as a whole french rack. Has anyone had success doing this in the field with a bone or butcher saw?

 

[UtahJimmy]

Great way to serve up the backstraps! I've been able to get them in a cooler whole and process with a Sawzall at home, but I wouldn't see a problem doing them in the field as long as you have somewhere clean to work.

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[durangobrad]

Awesome, do you think I can get away with doing the gutless method and still getting the entire rack, or should I save this for one that is closer to the truck?