People describe the flavor several ways from mild to gamey to skunky. Selection and handling after harvesting makes all the difference in the world. Ideally it's best to take one early in the day and pick an animal that has been inactive, like from a herd that is just grazing. When field dressing, the carcass needs to be rinsed and cooled out with ice as quickly as possible. Feed is a key component. We have this shrub called sagebrush ↓↓↓ and if their diet is mainly that plus native grass, the meat is stronger. If they graze along a river or stream or have access to meadows or hayfields the meat is milder.
Pronghorns are from the goat family and since they are the 2nd fastest land animal in the world, the meat is lean and has a fine grain. I've eaten it my entire life and like deer my favorite are the backstraps, neck roasts and shoulders. The meat is excellent for jerky and can be cut with pork for sausage.