I was told by my PH that Waterbuck meat is very good if you take great care not to let the hair contaminate it. As to giraffe, the ol 'stink' bull I shot was turned into sausage etc.Your reference to Potjie suggests you're South African Boer? The amazing thing the Voortrekkers knew, and the Indians knew, is that marrow is the nectar of the gods. Rendering down bone-in meats for hours in a stew releases all the buttery marrow and all the collagen breaks down to make a rich, delicious dish. As Americans, me and my bretheren are not immersed in a culture that even sells these "off-cuts" of meat that create these delicious meals. Trying to do such fine cooking with a sirloin, strip steak, or even a pot roast is so much inferior to using a tougher, more durable cut with more bone and fat in the braising liquids.
For all my slander against giraffe meat compared to every other game animal I've consumed in Africa, it might very well be better than good in the right potjie rendered down all day. It's just once you've had bushbuck, eland, kudu, and buffalo marrow or ossa bucco the idea of settling for giraffe is a painful sacrifice.
P.S. - @Firebird The waterbuck I ate from the Zambezi valley was one of the finest week of meals I have had anywhere in the world for any price. Did I get lucky, or is the negative reputation of waterbuck unfounded? I found it exquisite.