While hunting outside Toad River in BC a few years ago on a fly in hunt I had a sampler dinner of elk, moose, mountain goat and stone sheep tenderloin. All delicious but among the seven of us eating stone sheep was the hands down winner.

Bear...don't know how it was prepped, but it was grilled and topped with a barbecue sauce and even my 8 year old son at the time couldn't get enough.

I've found that animals can vary in taste from one season to another or one region to another or just one animal to another.
We've killed and eaten a lot of elk and most of it is great however I shot a big bull one year about 5 years ago that was the worst elk I've ever tasted, tough and gamey and this meat was well cared for.
Had the same thing with deer too, most of them are pretty good to eat some better than others.
Antelope are usually real good if killed cleanly and meat well taken care of.
My Mountain Goat was excellent a bit on the tough side but flavor was the best.
My Bighorn Sheep was awful! Even my dog paused before eating it but I have heard that Sheep is outstanding. Mine was so musky and strong as well as tough it was revolting to eat.
I've had Black Bear that was really good and Bear that was marginal, same with Hogs.
Then again I've had Beef that was great and Beef that was marginal too.
Even the best Chef would have been in over his head with my Sheep.
As a family we really enjoy sitting down to a dinner of grilled Elk steaks, salad and squash from our garden. Part of the enjoyment is the GREAT taste and part is the fact that we are responsible for our own food at this meal.
Nothing like having your hay in the barn for the winter, your firewood split for the year, home canned vegetables, a few animals in the freezer and a family that can openly appreciate that sort of thing.

quote:

Originally posted by bartsche:
Has anyone ever eaten a beaver ? roger

Four legged?

quote:

Originally posted by JonP:
Bear...don't know how it was prepped, but it was grilled and topped with a barbecue sauce and even my 8 year old son at the time couldn't get enough.

I hate to spoil an appetite, but: http://en.wikipedia.org/wiki/Trichinosis

I just can't eat bear meat because of the parisites that are most likely in the meat. I don't care how good it tastes or how well it's prepared. I might eat it if it is pressure cooked for over an hour, in pint jars.

There has been way too many who got something bad at the lodge cookout, eating undercooked bear meat. The cooks you have to look out for are the same guys who take great pride in eating their steaks rare, and insist on eating raw meat. As cooks, dealing with bear meat, they just can't seem to get the concept of well done = properly cooked, and they will turn it out bloody somewhere. I have no problem just not eating their cooking, and actually saying that it shouldn't be eaten by anyone, even if they think I'm rude, when it comes to bear meat. I'm the same way about wild pork.

I know a native guy in SE Alaska who had a case of native heritige pride in wiping the blood of the first game animal on the face, etc. of his boys. One of his sons got to where he couldn't read because he couldn't see the print. By the time they discovered the real problem, some worm had eaten half of his retna. I don't know if they were able to stop it, but the lad can't hunt at all now simply because he's at least half blind.

I wouldn't eat the stuff, but that doesn't mean that it shouldn't be eaten, if cooked properly. I recommend actually investigating the cooking process, and looking for anything pink. If raw or pink anywhere, don't eat it, even at the cost of being rude, if necessary. Bar-b-que sauce may actually cover up the fact that it's undercooked. Think in terms of "toxic", because that's what it may be that you are putting in your mouth.

What gets me is there are a lot of guys who are in denial about it, and won't even acknowledge that it could be a problem. My native buddy was that way, until he nearly blinded his son.

I had several guys argue with me one day in spring, when we were cleaning up the gun range from the winter litter, and talking about spring black bear hunting. They were of the deep conviction that the bears of Prince William Sound didn't have Trichinosis, because they are an isolated polulation.

Even when I showed them this:
http://www.epi.alaska.gov/bulletins/docs/b2000_18.htm

http://www.adfg.alaska.gov/ind...adfg=disease.muscle2

They refused to believe me.

KB

In fact.....the best wild game of all time is walleye cheeks!

Grants Gazelle. As it was prepared for us in Tanzania, it tastes like a cross between beef and pork tenderloin. Finer grain to it though.

It was a product of the first hunt for my sons. They couldn't believe the animal they shot the prior day was beautifully prepared and presented on their dinner plates.

I explained the "circle of life" to them.

quote:

Originally posted by bartsche:
Has anyone ever eaten a beaver ? roger

Yes, both kinds. Dad was a trapper and I was in the Navy.

My Aunt Carol Anderson's fried quail, with mashed potatoes and quail gravy and green beans. The aroma of the quail cooking was magical!

While living in Alaska, moose and halibut, especially the halibut "cheeks." Salmon very good when grilled and basted with melted butter and brown sugar. Tastes like candy!! Those were the days!!

quote:

Originally posted by Rub Line:

quote:

Originally posted by bartsche:
Has anyone ever eaten a beaver ? roger

Yes, both kinds. Dad was a trapper and I was in the Navy.

roger

Eland with Gemsbock a good second.

Wish I could have taken the meat from the Eland home ... must have butchered to 700 or more pounds. Amazing!

Caribou [pre rut] and wildebest, just might be the best 4 legged "game" I have ever eaten.

But actually wild pigs are my favorite [of the 4 legged animals]...

However mountain grouse, any one of the three, and Guinea Fowl, are my most favorite...

I will also say I like elephant meat, and cape buffalo balls sliced thin in strips and floured and fried.
I had cape buff stomach fried one time as an appitizer, it was good.

When ever I shoot any kind of birds, dove, quail, ducks, grouse, guinea fowl,or turkeys, I always save the hearts, livers, and gizzards.

I really like them...

Bison, then elk/moose/kudu/red deer, then probably wildebeest/eland. I do not like water buffalo unless it is made into jerky.

Impala tenderloins with a Castle beer,sitting at the firepit watching the river roll by in Zim

quote:

Originally posted by bartsche:
Has anyone ever eaten a beaver ? roger

I'm married so getting beaver is some of the hardest hunting I do nowadays.

quote:

Really have had no meat properly cared for that was really bad

While I do have favorites, the above statement covers about 99% of all game meat. Handled properly after the shot and cooked properly lots of atuff is really good tasting.

The 1% that is left rests solely on an individuals thoughts about what is being cooked. Lora and I cook and eat bobcat. We have served it to several people, the hardest thing for mot folks to get around is that it is cat.

Moose, Buffalo(Bison), Axis, and Pronghorn are our favorites, with elk, mule deer and white tail in the next group. Suprisingly the Musk Ox I shot in Nunavut was quite good, while neither of the carnbou I shot were really that impressive.

My latest favorite and with deer seaon fixing to get under way here in Texas, I am looking forward to it, is Deer Sushi. I cut out the backstraps and then cut them into 1/4 inch thick, maybe a little thinner medallions pour on soy sauce, lemon juice and tabasco. Not the same as Tuna but damn tasty.

Best meat was Lamb Ribs in Queenstown NZ.

Best game meat was Gemsbok rump cooked a traditional Afrikaans way by Mrs Andrew McLaren.

quote:

Originally posted by Late-Bloomer:
Zebra backstraps over the braai...Most EXCELLENT!!!

Funny thing was I was hesitant at first as it looked too much like a horse...

It is a damn horse.

Maybe not exactly game but you can shoot it and eat it is rattle snake.More fine bones than trout but yes it tastes like chicken. roger

For years I would cut rattle snakes up into sections and fry them like I do fish. Two years ago I tried seasoning the meat up and grilling it over mesquite.

Have not fried any since then, same with cottontails.

I'd say wild mallard breast is my absolute favourite. I also took a young whitetail last year that was simply amazing eating. Wildebeest tenderloin was really good too. Raw Wildebeest liver chased down with Jaegermeister is no where near the top but still much better than one might expect!

Moose backstrap cooked on a green stick over a willow fire at the end of packing out your prize.

Can never match that flavor (part moose, part success) once you're out of the field!

Just finished moose round steak.....from a bull with 64" spread.....darn nice trophy!..

Steaks a bit tough but excellent flavor.....cooked the steaks for 1 1/2 hours at 350 F then added cabbage, onions, new potatoes, frozen corn, barley, beef boulion and carrots....

Baked for another 1 1/2 hours at 350 and then at 250 for another 1/2 hour.....a lot of cooking to make that big bull steaks tender but well wprth it.....this stuff is incredible!

quote:

Originally posted by Canadaboy:
I'd say wild mallard breast is my absolute favourite. I also took a young whitetail last year that was simply amazing eating. Wildebeest tenderloin was really good too. Raw Wildebeest liver chased down with Jaegermeister is no where near the top but still much better than one might expect!

When you praised mallard breast I knew you were a liver eater! YUCK roger

quote:

Originally posted by vapodog:
Just finished moose round steak.....from a bull with 64" spread.....darn nice trophy!..

Steaks a bit tough but excellent flavor.....cooked the steaks for 1 1/2 hours at 350 F then added cabbage, onions, new potatoes, frozen corn, barley, beef boulion and carrots....

Baked for another 1 1/2 hours at 350 and then at 250 for another 1/2 hour.....a lot of cooking to make that big bull steaks tender but well wprth it.....this stuff is incredible!

I'll stick to Black Angus,VD. roger

For me it is Bushbuck!

quote:

Originally posted by bartsche:

When you praised mallard breast I knew you were a liver eater! YUCK roger

Marinate the duck meat in citric acid (orange juice) for an hour prior to cooking and wash off the OJ in a colandar with cold water.....

You'll change your mind in a hurry!

quote:

Originally posted by vapodog:

quote:

Originally posted by bartsche:

When you praised mallard breast I knew you were a liver eater! YUCK roger

Marinate the duck meat in citric acid (orange juice) for an hour prior to cooking and wash off the OJ in a colandar with cold water.....

You'll change your mind in a hurry!

....and pan-sear or grill it RARE. Medium rare is almost overcooked.

Vapo, that seems like a lot of cooking for those moose round steaks. How thick were they cut? If they were cut 2" I would simply try grilling them as rare as you can stand before medium rare. Try cubing some and making shish-kebabs with pepper, red onion, mushrooms, zucchini...

Hey guys---Bison steaks done in a slow cooker for about 4 hours w/ mashed potato and gravy.

quote:

Vapo, that seems like a lot of cooking for those moose round steaks. How thick were they cut? If they were cut 2" I would simply try grilling them as rare as you can stand before medium rare. Try cubing some and making shish-kebabs with pepper, red onion, mushrooms, zucchini...

These steaks come from a 64" trophy bull.....and his steaks are damn tough.....trust me.....it's not too much!

Thickness was about 3/4"....even the hamburger requires a long stint in a slow cooker at 200 degrees.....at least overnight.....12 hours

quote:

Originally posted by vapodog:
a 64" trophy bull.....

Yours?

quote:

Originally posted by Rub Line:

quote:

Originally posted by vapodog:
a 64" trophy bull.....

Yours?

.

I would check with Robert Wilde. It may be another HMR bull.

quote:

Originally posted by Rub Line:

quote:

Originally posted by vapodog:
a 64" trophy bull.....

Yours?

most definitely not me in the photo!

I let the tongue in cheek walleye cheek meat slide but you want to talk cheek meat try Alaskan halibut or ling cod. Meal size I mean, just lemon butter and salt. Bacon grease home fries and onions a definite plus. roger

Caribou , I eat it every few days and never get tried of eatting it.
you can cook it in many ways or just eat it raw
joe

quote:

I let the tongue in cheek walleye cheek meat slide

No tongue in cheek here at all...It was an earnest post.....the stuff is delicious....

Pan-fried trout less than 20 minutes from being caught, cooked over a fire lakeside.

Fresh wild quail breasts, sautéed in butter and dusted with sage. I call them “Medallions of Quail”.

Venison stew made with the last of last year’s deer; eaten in camp the night before opening day.

Alberta Canuck and Kabluewy: Great stories surrounding your moose-cooking experiences!

Rojelio: For Dove, I use soy sauce with a little ginger as a brine and soak the breasts (whole, with rib cage) overnight before grilling. Brush with olive oil while cooking, don’t over-cook.

quote:

Originally posted by vapodog:

quote:

I let the tongue in cheek walleye cheek meat slide

No tongue in cheek here at all...It was an earnest post.....the stuff is delicious....

VD! How big is that cheek meat? roger

quote:

Originally posted by bartsche:

quote:

Originally posted by vapodog:

quote:

I let the tongue in cheek walleye cheek meat slide

No tongue in cheek here at all...It was an earnest post.....the stuff is delicious....

VD! How big is that cheek meat? roger

It takes a minimum of a four pound walleye to yield any appreciable cheek meat.....a six pounder has cheek meat the size of a golf ball or a tad bit less.....getting a whole meal of walleye cheeks is a very rare occasion.....I've only had an entire meal of walleye cheeks once......I purchased them from a commercial fishery in International Falls Minnesota.