Do it yourself, unless you are looking for a trophy. Sometimes outfitters figure out where the big bucks are, lease this land exclusively for their clients, and charge big $$$ to hunt for the big horns.
I hunted Unit 23 last year for my first pronghorn hunt with my son. Unit 23 is undersubscriber -- at least last year -- which means fewer permits were applied for than there were permits allocated. There are LOTS of pronghorn in Unit 23, and land owners are glad to thin them out a little so they aren't grazing vegetation that otherwise commercial livestock might be grazing.
We paid $125/gun for two days hunting very near Gillette, Wyoming. My son took a 13.5" buck. I took a doe. I think it would also be possible to hunt public land in this area.
I preferred my doe to the buck for eating. I'm thinking in the future of just getting a non-resident doe permit -- about $30 or $40 I think, and readily available over-the-counter, I think -- and hunting on public land, perhaps later in the season to avoid hunting pressure. This would get my costs down even further. By the way, we like the pronghorn meat quite well. My wife and teenage daughter like it considerably better than venison. I sort of like it better than venison, but not a lot better than venison. Advice I read says get the hide off it quickly and get it cool.
To get it back home, I cut into meal sized packages, wrapped in freezer paper (two layers of plastic wrap on meat, and then wrapped tightly in freezer paper), and froze with dry ice. For two pronghorns (maybe 30 LBS of meat per animal, I'm just guessing), 10 LBS of dry ice in the bottom of a large cooler, 1/4" of newspaper on top of the dry ice, all your meat, another 1/4" of newspaper on top of the meat, another 10 LBS of dry ice on the top. Close the ice chest and seal the edges well with duct tape. As the dry ice warms up it converts directly to CO2 gas which is dry (hence "dry ice"), some of which will escape from the ice chest. I have been told that this CO2 gas can cause hunters in a tightly closed vehicle to pass-out, perhaps having an accident. I don't know if this story is accurate or not, but I kept this in mind and opened my trucks windows occasionally as I found myself getting a little sleepy on the road. I found that the 20 LBS of dry ice froze my meat rock hard and lasted three days. I checked after three days and found the ice slimmed down to very thin waffers so I added some more dry ice which was enough to get me home two days later.
