My 2 cents worth.Go with the rifle you can shoot the best,maybe in the sitting position.
A tip:It is easy to misjudge range quite a bit in antelope country.
That does not mean you need to go buy a Leica rangefinder.If you only have a 200 hundred yd range to practice,consider this.
If you sight in dead on at 200,you will likely be something like 2 inches high at 100,and likely something like 8 inches low at 300.Check some ballistic tables for whatever load you will use.
Now,whether you want to guess an antelope might be 16 inches whithers to brisket and use your sight in target or use a lifesize silouhette know what that looks like measured with a feature in your reticle like a duplex.Know what it looks like at top power on your scope at 200 and at 300 and at 400.Draw little pictures to remember what your reticle measures them.
If the critter looks right to be 200 ,just shoot dead on.Closer,shoot dead on.If he looks 300,hold 8 in or so high.have an idea what a 10 mph wind hold is at 300.It will be in the chart.If he is past 300 more than just a little,get closer.Low crawling through prickly pear is really fun!Use a little low ground or sage to cover a bit.Or hold still and be patient.They move around,sometimes closer.
Up to 300,your rifle's trajectory will be pretty forgiving.Much past that and you have to know the range more precisely,along with the wind.If you accept this,and are a little patient you can be Mr 1 shot 1 kill.
Now,I will suggest you check the 400 yd holdover.I'll guess its around 24 in.
I suggest you know that,not to poke and hope,but if something does go wrong and you have some finishing to do,it may be handy.
I use small nylon wire ties to tie off the colon and urethra.Disect out the bladder carefully.Antelope urine is not a recomendable marinade.Skinning needs to be done immediately,preferably hung up.Take some time to keep as much hair off the meat as possible,If you clear out a refrigerator,a quartered antelope will fit.Get your meat cold the same day you shoot it.
And,whether you make liver and onions,or pull out the tenderloins,or just trim some stew meat size pieces off,shake a little lawry's salt on it,shake it in some flour and just brown it in an iron skillet a bit in some butter. ,leave a little pink.Taste what you have.
