Do you or have ever eaten zebra. I know you can but should you or does one really want to.

I tried Burchell's Zebra in the past, and found it to be rather unpallatable (that's a gross understatement). This past May, I was hunting with Vaughan Fulton in Namibia, and shot a Mountain Zebra Stallion. Vaughan asked if I wanted some of the fillet for dinner the next evening, and I declined, telling him that I'd tried Zebra in the past, and didn't care for it at all. He asked if it was Mountain Zebra I had tried, and when I said no, it was from a Burchell, he said he was going to have it prepared for dinner, and if I could honestly tell him I didn't care for it, the hunt would be free. Well, I tried it, and had to admit that it was excellent! Not at all like the Burchell Zebra. It had a very fine texture, and excellent flavor.

I've only had the Mountain Zebra, but it was quite tasty and I would eat it again without hesitation.

Doyle,

Like most African wild game zebra is excellent. I have yet to have anything in Africa that was not head and shoulders above some old rutty whitetail for eating. Zebra, hippo, elephant(tough), cats and all manner of antelope have been very good.

Mark

I agree, the mountain zebra meat is awesome. I'd try it again and enjoy it if it were half as good as the last time I ate it.



My PH claimed Burchell's was nasty so I didn't try it. (Although I regrete not at least getting the experience).



They're both fun to hunt and make fine trophies. It cracks me up when hunters that have never been to Africa claim they won't shoot one because they assume it's like shooting a domesticated horse.

I'm sure many of you can attest that they can be a serious challenge. When we hunted Namibia my hunting partner made 11 one-shot kills and the mountain zebra still escaped him.

Kyler

I had Burchells in Zimbabwe. My PH stuffed it with cheese and ham and breaded it and pan fried it and it was VERY VERY good. I would have it again with no hestitation.

I ate some Bots Burchell steaks that were breaded and fried. They were bad, but not horrible. The lions sure didn't mind it though as they stole all the meat from camp the same night it was shot. Definitely wouldn't eat it again on purpose unless there was nothing else.

Doyle,

I had zebra in Zimbabwe - which means it was Burchell Zebra as that's the only zebra in town. I will admit that I was a bit skeptical when the PH said zebra was on the menu for dinner. However, the meat which was tenderloin that had been aged for several days and grilled over hot coals was absolutely tremendous. It was one of several culinary surprises during my trip. Probably the best of all the game I had during the trip which ranged from warthog up thru sable, eland and giraffe.

Phil

My son and I had Burchell's zebra jerky..I am not a big jerky fan..but I ate some...
I do love kudu biltong though...

Mike

We ate Moutain Zebra for several meals when I hunted in Namibia this year and it was excellent. If horse tastes anything like zebra, and my supply of moose meat gets low this winter, some of the local nags may be in trouble.

I have eaten both Burchell's and Mountain Zebra and couldn't tell the difference, both were excellent. I was told in both situations that they eat only back strap and tenderloins while the rest is lion bait (too much fat which spoils the taste).

While we didn't eat any zebra on my trip to Zimbabwe earlier this month, the outfitter sells a large quantity of semi-processed meat. My PH said while most of the locals wouldn't touch zebra last year, this year zebra has become the most-requested meat in the butchery. Some enterprising locals come in and buy it in bulk then resell it. With the large cull and hunting quotas where we were hunting, the availability of inexpensive protein helps the folks out a lot.

I shot a Zebra on the last day of my trip so didn't get to try it. This was in Zimbabwe. The PH told me I was going to miss out on a great dinner.

JPK

I've eaten Zebra meat, and IMO, it is great! However, I like ELK, and domestic horse meat,wild burro, and Zebra is much the same to me. The USA is about the only contry in the world where horse meat is not eaten! It is served in resturantes in Europe! I think it more depends on how the meat is handled after it is killed than how it is cooked!

I was told for years that zebra makes lousy eating..... and never put it to the test - Then a few years ago I did a hunt with a famous TV chef who took one look at a zebra carcass and asked if he could cook dinner the following night...... he cooked a zebra wellington and it was fabulous..... he told me the trick is to ensure you remove every single piece of fat from the meat before you cook it.

since then, I've eaten a lot of zebra and as long as that rule was adhered to, all of it was great eating.

Had Zebra pot roasted with vegetables when we hunted Pilansberg RSA in the early 90's. It was beautiful. The Biltong made by the wife of the P.H. was amongst the very best I've ever tasted. We took bags of the stuff away with us when we moved onto cape Town and it was demolished in a couple of days. Just wish we could get it here in the U.K.

Mac, we don't eat horse here in the U.K. either, more's the pity. Used to eat it a lot when I lived in Belgium. Wonderful meat!

I shared some mountain zebra with Charles and found it very good. So good in fact that I ordered zebra at Joe's Beer House my last night in Windhoek. I had no idea Burchell's would be different; however, I would not hesitate to try it.

Jorge400

I had Burchells Zebra on a few safaris to Zimbabwe, never once was it bad! I enjoyed it very much and would eat it again.

After reading these posts, I can't wait to try a Mountain Zebra!!!

I had steaks from a Hartmanns zebra in Namibia, it was cut in about a one inch steak, cooked on an outdoor grill and was about as good as any wild meat I've had. It was by far ny son's favorite meat while in Namibia as well. don't know about Burchell's never tried it.

I shot a zebra in RSA in 1999, and it went from the camp directly to the local butcher's shop. One of my ph's "rescued" or as cooks say, "reserved" the only parts he could, the legs (shanks). He later cut the meat off and we had it later in our trip after it had aged a couple of days. It smelled and tasted more like beef than most of the venison I've eaten. However, it was some serious tough which diminished our enjoyment. I'd not hesitate to get into some good steaks or better cuts. Kudude

PS: Made me wonder how much of the "beef" we eat wore a saddle! kd