I loved kongoni filets, but my 16 foot croc smelled so bad even the maggots were
gagging...

Mike

I shot a leopard back in 1994 and my ph traded a ham for a tank of gas for his cruiser. He said the blacks believed it great for putting lead in your pencil. Wasn't interested in trying the meat and didn't need the lead at the time. Gotta admit, I'm more game for trying the meat next time I take a big tom, the lead also would be a welcome treat!

Eland is really good and it's been said many times it may be the best. But I really enjoyed gemsbuck and Mtn. zebra steaks.

I'm glad I tried elephant but I noticed I was the only one at the table eating it.

Kyler

I really liked the elephant backstrap I tried but maybe it's because I shot it and worked hard for it. Which part did you eat Kyler and how was it cooked?

As of the last trip it was finely ground and breaded Cape Buffalo burgers. Literally melted in your mouth!!!

For me it's a tie between bush pig and eland.

sevenmagltd, you will love your Leopard backstrap. I got my tom in April and the cook did it like snitzel or chicken fried steak take your choice of terms. We also had Zebra prepared the same way and served with a wedge of lemon and it was the best Zebra I had ever had. come to think of it the cook liked to fry most every thing, what isn't good fried.

quote:

Originally posted by kayaker:

Most game I have found to be good. The only really gamey meat I have had was from a Nyala - but it was gut-shot and ran a while- could have had an effect.

kayaker has it exactly right here. Meat from a wounded, and particularly a gutshot, animal is just good for donation to mother-in-laws!

Except for old giraffe bulls, and maybe some others that I do not know [?], any game that was relaxed and unsuspecting before getting a DRT [Dead Right There or "BangFlop"] shot has great tasting potential. Taking overly long to remove sotmach and bleeding it, like long photographic sessions, or delayed cooling of the carcass can spoil or deminish the taste potential.

Another very important factor is a long walk in search and stalk closer hunt. After all it is said: "Hunger is the best cook!"

My vote goes for a springbuck female shot through the head while actually fast asleep! Best, by very far, fillets I've ever had!

In good hunting.

Tenderloin of fresh kudu on the BBQ, followed by wildebeast tenderloin, and next was guinea fowl. They were all very, very tasty!

Try a Pofadder -- not the snake to be sure, although that may be edible. The true Pofadder dish is the last meter of an antelope's large intestine (gemsbok is best IMO). CLEAN it out and stuff with the heart, liver and kidneys of the beast along with some sheep fat. Cook slowly for two hours or so over hardwood (mopane) coals. Slice and serve as an appetizer followed by gemsbok steaks. (Chloresterol consumed more than 5,000 miles from home does not count...)

Regards

Knew a Pofadder picture was in the camera:



Regards

Body filters and intestinal parts need not apply here.

I enjoyed the liver from our elephant we shot in April-a bit grainer than beef liver but pretty danged good

Lots of great meats ... but the best to my taste buds was Eland, Gemsbock and Zebra.

Hit the buf on the last day and never got to taste any of him. He was given to a local high school for a traditional graduation ceremony. Glad that he didn't go to waste, but would sure like to have had a taste.

In order of preference
eland
warthog leg
impala stew
zebra roast

Forget bloody camel!!

Ok as a South African Lad .. here is my list

SpringBok Fillet/ and Kudu a close second or maybe Bush Buck
Then Wildebees and Eland.

Ok ... actually .. pretty much anything cooked in the bush ... that was hunted on a trip with good mates.

and a cold beer.

Food just tastes better grilled over a hardwood fire in the African Bush.

Kudu liver is also very tasty.

Had Kudu, Gemsbok, Smoked Ele (was from an old bull), and Hartmans Zebra. The only one I didn't much care for was the Elephant. Favorite though had to be the Gemsbok. The Zebra Schnitzel was mighty fine though.

Eland Filet...

No organs here.

Jeff

Talia from Universiteit van die Vrystaat.



Otherwise, Imapala and Kudu, especially Impala liver and onions.

Forgot to mention hommade kudu cottage pie, compliments of Ananja Bamberger of Warthog Safaris...

Warthog! Damn that meat is good. Like sweet fine grained pork

Eland , followed by bushbuck, then Kudu biltong!

I havn't tasted eland, and it must be good, but reedbuck fillet cooked over the fire on a shis-k-bob to your liking and a cold Kilamanjro beer is world class fare Dr.C

Another nomination for Lichtenstein's Hartebeest or Kongoni....especially the cold left overs about 9 or 10 in the morning.

Dig a little out of the cooler and douse liberally with Tabasco sauce, no bread just pop it in. Even if you do not get on the buff that day it is all right.

Eland, kudu, wart hog, impala. Awesome!

The mopane worms were okay I guess.

My first five choices:
Eland.
Eland.
Eland.
Eland.
Springbok.

I ate a backstrap fillet from my lion, and it tasted exactly like the mountain lions and bobcats I've eaten here in Arizona. It's OK, but I wouldn't stand in a long line for it.

Bill Quimby