https://www.sciencedaily.com/r.../06/170607133246.htm

Well Taz here's a little project ,find some old gazelle info that we can make ! Morocco is supposed to be a good place for food ,check that out !

I thought they were "fleet of foot".
Are they wary?
Maybe small enough to easily trap.

Elephant would feed more folks with enough leftover meat make a serious amount of biltong, but they would also likely stomp one or two hunters into a bloddy mud puddle in the process.

For those that have eaten them how do Gaselle rate as table fare?

Tommy (tompsons gazelle) is excellent, very much like a lean lamb in taste and texture.

Grants gazelle was a bit tougher, but less "gamey" or musky in taste.

Gerenuk fillets seemed very tender, but rather tasteless to me.

Springbok is lean lamb like, but tougher than tommy.

Sorry, but that's all the types of gazelle I can recall trying.

Prep and cooking would be best with any method that preserves moisture, imo.

Gotta wonder if if it tastes just like chicken

Griz

Most of the Gazelle, several different gene pools, all tasted about the same, as do most but not all of African Plains game, my favorite being eland, Impala and Hartebeast..Elephant, Buffalo, Hippo are etable but not my finest hour of good meals. I will say the inside felets of buffalo are very good, the rest is like eating a cancer eyed old Herford bull, but why wouldn't it, we just shoot big old bulls..A sucking calf is excellent fair Im told.

I never ate Elephant but my PH said, it tastes exactly like you would expect, it's 80 years old and ate sticks all it's life.
Kudu was my favorite.

M