But how does it taste?

[Scott4030]

I’ve spent my life eating moose, elk, bison, mule deer, blacktail, various sheep, antelope… pretty much all North American game and love it all. As far as African game goes, I’ve never eaten anything that I did not enjoy and I’ve eaten most species noted in other’s comments. Maybe it’s me, but I enjoy pretty much anything considered “food” anywhere in the world. I have eaten some very strange meats while living in South East Asia in the 80s for work, and liked them all. Most every animal has an “good” cut and with proper prep can be excellent although culturally there are meats that are hard for me to eat on an emotional level. Dog, horse, rats, monkeys… that sort of thing. Have tried them all but would not eat them regularly.

 

[Osama Mahdi]

I did not read any thing about red duiker here so this is my input. I say the red duiker meat was below average. The image for kudu meat with avocado and tomato very good, Nyala similar to kudu. Buffalo and impala are even better.
Keep in mind it all depends on the way of cooking

 

[Green Chile]

That's a good question. I've had oxtail from buff, eland, and some others but oddly not ele. Trunk is a delicacy but usually reserved for the headman of the nearest village. Somewhere I have a photo of ele backstraps that are 7 or 8 feet long. Ele meat is quite coarse due to the large muscle fibers. I always wanted to try it braised slowly. It's nobody's fav but there is so much of it for the village to eat.

 

[Green Chile]

I did not read any thing about red duiker here so this is my input. I say the red duiker meat was below average. The image for kudu meat with avocado and tomato very good, Nyala similar to kudu. Buffalo and impala are even better.
Keep in mind it all depends on the way of cooking

My red duiker was surprisingly just so so. I was expecting a lot more from it.

 

[thriller]

Our grysbok was surprisingly firm meat but not tough it was interesting. Funny how some of the little ones aren’t that impressive but some of the big ones are

 

[Betterinthebush]

Yes, split seasoned and roasted over sicklethorn coals.

Also gemsbok marrow bones make a wonderful stew!

Ok, now new related question; has anyone ever had elephant marrow (butter boats)?

 

[Green Chile]

Our grysbok was surprisingly firm meat but not tough it was interesting. Funny how some of the little ones aren’t that impressive but some of the big ones are

My Sharpe's grysbok was better than the red duiker. Neither was as good as I expected. How can a zebra steak be better than a little duiker? Surprising.

On ele specialty like bone marrow, most of that is going to go to the village. They take everything including the intestines and all bones. We take the skin panels and ivory and just a bit of meat. They get everything else traditionally.

 

[Happy Myles]

Elephant cheeks seem to me the best of elephant I have tried. I have not tried much

 

[Happy Myles]

I assure you I am not an elephant gourmet

 

[Betterinthebush]

My Sharpe's grysbok was better than the red duiker. Neither was as good as I expected. How can a zebra steak be better than a little duiker? Surprising.

On ele specialty like bone marrow, most of that is going to go to the village. They take everything including the intestines and all bones. We take the skin panels and ivory and just a bit of meat. They get everything else traditionally.

I’m all about tradition, but how about a little sumthin-sumthin for the b’wanna!

 

[Green Chile]

Oh I hear ya...when there's over 100 people swinging axes and crawling inside out from the ele, who's going to jump in and say that big piece is mine? It's a wonder there aren't limbs being hacked off and stabbings.