I've shot more than a few but it was never offered to me for a meal so I always assumed it wasn't all that good eating. True?

I have eaten some of it, and it's OK. Not great - springbok is great.

That said, any great camp cook can turn ANYTHING (even rubber bootsoles, but I may be full of BS here) into a wonderful meal.

Depends on the chef.

wrap it in bacon or deep fry it and almost anything tastes good

Blesbok makes good table fare, however there are usually better choices in camp such as springbok, gemsbok or mountain reedbuck hence it usually does not make it onto the table. It does make good biltong. Most African animals (even being older mature trophy animals) will make good eating provided a bit of care is taken with the carcass prep before cooking. A younger cleanly shot animal such as hartebeest, black wildebeest or blesbok is simply superb.

On my first rip, in 2008, we made it a point try to have some of every animal we shot. The blesbok was quite good.

I had it in stew once. It was great.

Like any game meat...the secret is how you prepare it.Prepared properly blesbok makes great table fare.

Blesbuck has a reputation for not being as good as other game meat.
I believe that has something to do with much of its range being in "sour veld" that does not produce as good meat as "sweet veld"
I eat blesbuck regularly, as well as springbok, kudu, gemsbuck, etc. and consider it to be excellent.

I had Blesbok served to me when visiting a friend in South Africa. It was a very nice meal. The family did talk me through some of the details of preparing it, but I don’t really remember anything from the conversation as it was several years ago.

Probably the best test of the quality of meat is to simply toss it on a hot buttered grill and see how it tastes. Our host in southern Namibia prepared a dinner of grilled medallions of both oryx and blesbok on a simple very hot iron grill coated with butter. The only way to tell the oryx from the blesbok was by the size of the medallion. Both were splendid.

We tend to get out a cull a few blesbok each year and I really like the venison, but I have to say that it doesn't stack up against kudu fillets or eland fillets.

I agree with the above comment that you can only judge the meat by putting it in a plain griddle and seeing what turns out. Of course any meat needs. To be handled well to bring out the best.

K